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.
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.