Romanian Mici Sausages (Printable Version)

Juicy, spiced ground meat grilled until crisp outside and tender inside, infused with traditional Romanian flavors.

# What You’ll Need:

→ Meats

01 - 1.1 lbs ground beef (80/20 lean-to-fat ratio)
02 - 0.66 lbs ground pork
03 - 0.44 lbs ground lamb (optional)

→ Aromatics & Spices

04 - 5 cloves garlic, finely minced
05 - 1 ½ tsp smoked paprika
06 - 1 ½ tsp ground black pepper
07 - 1 ½ tsp ground coriander
08 - 1 ½ tsp ground cumin
09 - 1 tsp dried thyme
10 - 1 tsp baking soda
11 - 2 tsp salt

→ Liquids

12 - ¾ cup cold beef stock or sparkling water

→ Optional

13 - 1 tbsp vegetable oil (for shaping and grilling)

# Step-by-Step Guide:

01 - In a large bowl, thoroughly mix ground beef, ground pork, and ground lamb if used.
02 - Add minced garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt to the meat mixture and mix evenly.
03 - Gradually pour cold beef stock or sparkling water into the mixture and knead for 5 minutes until sticky and well combined.
04 - Cover and refrigerate the mixture for at least 2 hours, preferably overnight, to develop flavors.
05 - With lightly oiled hands, form the mixture into finger-sized cylinders approximately 3 to 4 inches long and ¾ inch thick.
06 - Heat the grill or grill pan to medium-high and lightly oil the grates to prevent sticking.
07 - Grill the mici for 3 to 4 minutes on each side, turning to ensure an even crisp exterior and full cooking.
08 - Serve the mici hot alongside mustard and fresh bread as traditionally enjoyed.

# Expert Tips:

01 -
  • They're bursting with juice and flavor—the kind of thing that makes grilling feel like a celebration.
  • Genuinely gluten-free and simple enough to make on a weeknight, but special enough to impress at a dinner party.
  • Once you nail the technique, you'll find yourself making them constantly, sneaking one off the grill before they hit the plate.
02 -
  • The baking soda is non-negotiable—it's what makes these stay tender instead of becoming dense like a hockey puck.
  • Cold liquid and chilling time are what separate mici from sad, dry homemade sausages; never skip either step.
  • Don't squeeze or overwork the mixture after it's been kneaded; you want it light and airy, not compacted.
03 -
  • If the mixture seems too dry after kneading, add one more tablespoon of cold stock—it should feel like a thick, sticky paste, never crumbly.
  • Keep your hands lightly oiled and cool while shaping; if the mixture gets warm, pop it back in the fridge for 10 minutes.
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