Mititei Romanian Skinless Sausages

A skinless sausage of Romanian origin, ingredients vary depending on locale and family, here are two to try:
1 kg Lean Minced Beef
2 Tbs Extra-Virgin Olive Oil
3 Cloves of Garlic
2 Tsp Baking Soda
½ Tsp Dried Thyme
½ Tsp Red Pepper Flakes, crumbled
½ Tsp Hungarian Paprika
1 Tsp Caraway Seed
Salt And Freshly Ground Pepper, to taste
Crush garlic into a paste, combine beef, oil, garlic, baking soda, thyme, red pepper, paprika ,caraway seeds, and 2 Tbs. water in a large bowl. Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to keep mixture moist. Cover bowl and refrigerate at least 5 hours. With wet hands, roll meat, 1 Tbsp. at a time into small balls, then shape balls into sausages about 3″ long and 1″ thick. Heat grill pan over medium heat. Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes. Serve as an hors d’oeuvre or with potatoes as an entree.
500 Grams Minced Beef
¼ cup Beef Stock, unseasoned
1 Tsp Garlic, finely chopped
1 Tsp Salt
¼ Tsp Ground Rosemary
½ Tsp Chopped fresh parsley
¼ Tsp Freshly ground black pepper
1 pinch Of cloves
Instructions:Put all the ingredients except oil into a bowl. Mix into a semi-smooth mass with your hands. Cover the bowel and refrigerator overnight. Remove the bowel from the refrigerator at least 1 hour before you proceed. Roll the mixture by hand into uniform cylindrical sausages measuring approximately 3 inches long by 1 inch thick. Place the sausages in a single layer on a barbecue grate 3 inches above the coals (can be grilled) Baste them initially and every 2 minutes thereafter. Cook the sausages till their exterior surfaces become crisp and brown, about 6 to 8 minutes. Transfer to a heated dish and serve promptly.
This entry was posted in Beef, Charcuterie, Halal, Sausage. Bookmark the permalink.

3 Responses to Mititei Romanian Skinless Sausages

  1. Julian says:

    Just a little correction: Mititei or Mici are a Romanian product. See here the details…

  2. Thank you Julian, I don’t know how that slipped through! I have corrected the post.

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