Homemade Romanian Mici Recipe – Pasta de Mici

A closeup of mici on a barbecue

I always say that there is no Romanian barbecue without the classic Mici. So much so that I’ve introduced my British friends to Mici and now, for them either there is no perfect barbecue without them. They are so popular in Romania that are almost considered a national dish, after the sarmale. Every traditional Romanian restaurant serves them, and you can find the best of them on the road between Pitesti and Ramnicu Valcea, at Dealu Negru. Growing up in Transylvania, every summer holiday my parents would drop me off at my grandparent’s house, in Bucharest, passing by Dealu Negru (The Black Hill). We always stopped here for Mici, and there was always a massive queue.

Living abroad, I craved for years the taste of Mici. Buying them frozen from the Romanian shop is just not the same, they don’t taste the same. Until, I went through one of my mom’s old cookbooks from the ‘80s, and found the recipe for the Mici paste. Let’s just say that since then, there has been no looking back and no more frozen Mici.

In this post, I want to share with you my recipe for Romanian Mici, based on the original one but adapted a little to my taste – just in spices.   

What are the Romanian Mici? 

A white wooden table with a pink bowl of salad and a red bowl filled with fries. There is also a white plate with two mici on it, a bit of salad, a few fries, and a dollop of yellow mustard.

Romanian Mici, affectionately known as Mititei, are similar to skinless sausages in looks – but nothing like them in taste. They are made from a mixture of ground meats, typically a combination of beef, pork, or mutton, seasoned with a blend of spices such as garlic, black pepper, coriander seeds, and thyme. The mixture is shaped into small cylindrical shapes and then grilled until cooked through. Mici are always served hot off the grill, accompanied by mustard, and bread.

Ingredients for the Homemade Romanian Mici Recipe

The mici paste inside a pink bowl

For years I thought that it was very hard to make Mici and that I surely couldn’t make them at home. How wrong I was. Not only that the recipe is quite easy to make, but it also doesn’t require too many ingredients. The traditional recipe requires a mixture of beef and pork fat to make Mici. You can however mix the minced meat, and use a combination of beef and pork, or beef and mutton. The beef will give the Mici its delicious taste, whilst the fat in the pork will keep them tender and juicy when grilling. To make the paste you will need around 250ml of beef bone broth. You can make this easily at home by boiling beef bones, or you can use a stock cube. If you use the latter option, make sure to taste for salt, as stock is known to be very salty.

When it comes to herbs, coriander seeds and allspice seeds are the main ones. You can also add dried thyme. The sodium bicarbonate acts as a tenderiser, and you shouldn’t skip it.

How to Make Romanian Mici 

The mici shaped into long thick sausages, on a wooden board

In a large mixing bowl, combine the ground beef and ground pork. Add the minced garlic, salt, coriander seeds, allspice seeds, dried thyme, and black pepper. Mix the ingredients thoroughly until well incorporated.

Gradually add two tablespoons of very cold beef bone stock to the meat mixture. Begin kneading the mixture with your hands until it starts to form a paste-like consistency. Once the mixture begins to come together, add the baking soda and continue kneading.

Gradually add the remaining beef bone stock, two tablespoons at a time, while continuing to knead the meat mixture. Ensure that the stock is fully incorporated into the mixture to achieve a smooth and uniform texture. Alternatively, you can use a kitchen food processor for this step.

Transfer the Mici paste into a clean bowl, cover it, and refrigerate overnight. The next day, remove the Mici paste from the refrigerator and shape it into form. You can use your hands or a plastic bag with a corner cut off to shape them.  Aim for shapes that are approximately 2 centimetres thick and 8-10 centimetres long.

Mici are best cooked on a barbecue over hot coals. Before adding the Mici to the grill, grease the grill with a bit of pork fat to prevent sticking. Cook the Mici for 4-5 minutes on each side, until they are cooked through.

Once cooked, serve the Mici hot off the grill, accompanied by fresh bread and mustard for dipping.

Notes and Trips:

A photo of the raw mici on the grill, alongside an aubergine.
  • If you are using already-made bone stock, adjust the salt quantity based on how salt it is. I suggest making the bone broth yourself, without adding any salt.
  • Make sure to use pork with a higher fat percentage. If you are using lean meat you will end up with very dry Mici.
  • Ensure the beef bone stock is very cold before adding it to the meat mixture.
A closeup of mici on a barbecue

Romanian Mici Recipe

The Romanian mici are unmissable from any barbecue. Also known as skinless sausages, they are the most delicious Romanian barbecue dish that you will ever taste. Enjoy with mustard and bread.
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 12 hours
Course Main Course
Cuisine Romanian
Servings 6 people

Ingredients
  

  • 500 gr ground beef preferably neck or leg
  • 500 gr ground pork with a higher fat %
  • 250 ml beef bone stock
  • 3-4 garlic cloves minced
  • 1 tsp soda bicarbonate
  • 1-2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp coriander seeds ground
  • 1 tsp allspice berries ground
  • 1 tsp dried thyme

Instructions
 

  • Mix the ground beef with the ground pork.
  • Add the herbs and spices and mix well.
  • Add two tablespoons of the very cold beef bone stock and start kneading the meat with your hand.
  • When you start to get a paste, add the sodium bicarbonate.
  • Continue to knead, adding two tablespoons of stock gradually, then kneading some more, until you finish the stock. You can also use a kitchen food processor for this step.
  • The meat should have the texture of a paste but don’t fall apart.
  • Transfer the Mici paste into a bowl, cover it, and leave it in the fridge overnight.
  • The next day, shape the Mici. You can either use your hands or a plastic bag which you cut on the corner.
  • Make sure to shape them quite thick, otherwise they will dry on the grill. They should be around 2 centimetres thick and 8-10 centimetres long.
  • Grease the grill with a bit of pork fat, before adding the Mici.
  • Cook the Mici for 4-5 minutes on each side. The heat coming from underneath will seal the juices inside the meat, making them extremely tender and juicy.
  • Serve hot, alongside bread and mustard.

FAQ

A purple bowl filled with freshly grilled Mici

Can I make the Mici mixture in advance and freeze it for later use?

Yes, you can prepare the Mici mixture in advance and freeze it for later use. Simply shape the mixture into sausages as directed in the recipe, then place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the sausages to airtight containers or freezer bags for long-term storage. When ready to cook, thaw the sausages overnight in the refrigerator before grilling.

Can I cook Mici indoors if I don’t have access to a grill?

While Mici are traditionally cooked on a barbecue over hot coals for that authentic smoky flavour, you can certainly cook them indoors using a grill pan or frying pan. Simply heat the grill pan or frying pan over medium-high heat, add a little oil to prevent sticking, and cook the Mici for 4-5 minutes on each side until golden brown and cooked through.

Can I use different types of meat in this recipe?

Absolutely! While the traditional recipe calls for a combination of ground beef and pork, you can certainly experiment with other types of meat such as mutton or veal to suit your preferences. Just keep in mind that the fat content and texture of the meat may affect the outcome, so adjust accordingly.

For more similar traditional Romanian barbecue dishes, check out my recommendations below:

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