One of Romania’s most popular and enduring dishes, mici (literally: “small ones”) are sometimes known as mititei (meaty-tay), generally referred to in English as “sausages”. What makes Romanian mici unique is that they have no casing – they are simply blends of meat and spices formed into a small “log” and grilled or pan-fried.
Below is the recipe they described on TV, the BBC website has a slightly different recipe for Mititei.
Ingredients
- 500g ground beef
- 500g ground pork
- some speck (smoked lard) or smokey bacon
- 4 cloves garlic
- 4 onions finely chopped
- 2 tsps marjoram
- 2 tsps smoked paprika
- 6 tsps sweet paprika
- 2 tsps fresh thyme
- 2 tsps soaked & ground caraway
- ½ tsp baking powder
- 2 tsps Harisa paste (chili paste)
- black pepper
Method
- Mix into a paste with your hands until smooth.
- Work into sausage shape.
- Fry on a griddle
- Serve with Dijon-style mustard.
Unripe 