Mititei Romanian Grilled Sausages Food

MITITEI- AUTHENTIC ROMANIAN GRILLED SAUSAGES RECIPE

Steps:

• Dissolve baking soda in the beef broth or plain water. Set aside.
• Use a garlic press to crush the garlic cloves.
• Place the meat with all ingredients in a large bowl, including the garlic, and mix thoroughly. (If you have a stand mixer, this will work too. )
• Add the broth in stages, mixing well after each addition. (The meat mixture needs to get to a smooth consistency, like a paste, but not too loose.) You might not need to use all the broth/water.
• Cover the bowl and refrigerate overnight for the meat to absorb the flavors.
• The next day, line a tray with foil and set it aside.
• Take the meat out of the refrigerator and, with wet hands, form the "Mititei" in a cylinder shape 2-3 inches long and 1 inch thick.
• Place them on the tray. Continue until you finish all the meat.
• Grill them on high heat, preferably on coal, not gas. Flip them to cook on both sides and cook them to your desired doneness. (around 8 minutes)
• They are delicious when done with just a little pink inside and very juicy.
• Serve with mustard, fresh bread, or French fries next to a cold beer.
• Notes: The "Mititei" meat should contain a pretty good amount of fat. The original recipes use beef suet, fat pork meat(usually shoulder), or lamb. You can use only beef, but you will need to add oil to the mixture to replace the fat. If you do not use fat, the Mititei will be dry.
• Baking soda is mandatory, so do not omit it.

MITITEI (ROMANIAN STREET FOOD)

Steps:

• Make the meat mixture: Add all the ingredients and ¼ cup of the broth to the bowl of your stand mixer. Start mixing using the dough hook or paddle attachment for about 3 minutes on medium low. As the liquid is absorbed by the meat, keep adding ¼ cup of broth at a time until all the liquid is absorbed.
• Cover and chill: Transfer the meat mixture to a bowl and press it down with a spatula to push out any air bubbles. Cover with plastic wrap and refrigerate overnight. This allows all the ingredients to get friendly, resulting in very tasty sausages.
• Shape into sausages: Form the meat into long little sausages that are about 4 inches long and about 1 inch in diameter. You can use a piping bag, this way you'll end up with perfect mititei all the same size. You can also use your clean hands to shape them into long sausages. This is easier achieved if you wet your hands as you roll the meat. Make sure they are long enough, as they do tend to shrink when grilling.
• Grill the sausages: Grill on a hot grill, turning every 3 minutes on each side. You want to make sure the grill is not scorching hot, as they will burn on the outside and will end up raw in the middle. If the heat is too low they will dry out.
• Serve: Serve with lots mustard and french fries.

ROMANIAN SAUSAGES (MITITEI)

Steps:

• Gather the ingredients.
• Place all ingredients in a large bowl and mix thoroughly, wetting your hands frequently to keep the meat moist. Cover the bowl and refrigerate at least 6 hours or overnight.
• Using slightly dampened hands, divide mixture into 18 equal portions and form into oval sausages about 3 inches long and 1 1/2 inches thick.
• Grill, broil or pan-fry 7 minutes per side or bake at 350 F for 15 minutes.
• Serve with tomato and green onion salad, sour cream sprinkled with paprika, baked potato or french fries, or rice.
• Enjoy!

ROMANIAN MITITEI (MICI)

Steps:

• Mix all ingredients except soda water and baking soda until well blended.
• Blend in baking soda.
• Slowly add soda water a little at a time until well combined. Mixture should be moist but not so much that it cannot hold a shape.
• Form meat into cylindrical shapes about 2-3 inches long and 1 to 1 1/2 inches in diameter.
• Grill (or fry but they won't be as tasty) turning every few minutes until cooked through, about 10 minutes depending on your grill).
• Serve with a light mustard.

MITITEI - ROMANIAN BEEF SAUSAGE ROLLS

Steps:

• Combine all ingredients except stock.
• Add about 1/2 cup stock and work it into the meat mixture. Continue adding stock until mixture is worked to very soft consistency. You may not have to use all the stock.
• Cover it well and refrigerate 4 hours or overnite.
• Shape into cylinders 1" diameter by 3" long.
• Cover and chill again for 3 to 4 hours.
• Grill over very hot coals, gas grill, or broil in oven, turning often until nicely browned on outside but still having a slightly pink interior.

ROMANIAN PORK AND LAMB SAUSAGES (MITITEI)

Steps:

• Combine all ingredients in a large bowl.
• Knead and squeeze with your hands until thoroughly blended, 3-4 minutes.
• To test for seasoning, take a small amount of the mixture and saute it in a nonstick skillet until cooked through, then taste and adjust seasonings. NEVER eat raw pork.
• Lightly oil a large plate.
• Divide meat mixture into 8 equal portions.
• Lightly wet your hands with cold water.
• Roll each portion into a sausage about 3" long and 1" in diameter.
• Place sausages on oiled plate as they are made.
• Cover loosely with plastic wrap and chill 2-4 hours.
• To cook:.
• Preheat grill to high.
• Oil the grill grate.
• Arrange sausages on grill.
• Cook, turning with a spatula, until cooked through and nicely browned, 6-8 minutes.

ROMANIAN MICI--GRILLED FRESH SAUSAGES

Steps:

• Combine the meats in a bowl. Add the garlic and seasonings and mix well.
• Add the water and baking soda and begin to knead the meat. Knead until it is very smooth and cohesive (about 10 minutes).
• Roll into small sausage shapes (about as long as an Italian sausage but a bit thinner).
• Let the mici rest on a plate or in a large container for at least two hours, and preferably overnight.
• Grill the mici over a medium-hot grill for 15-20 minutes. They may still look a little pink on the inside. This is normal because of the baking soda and doesnt mean that they are raw. 20 minutes should do it.
• Have the mustard, bread, and beer ready. These are so good.

MITITEI (SMALL GROUND BEEF SAUSAGES)

Steps:

• Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika, caraway seeds, and 2 tablespoons water in a large bowl.
• Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to help keep mixture moist.
• Cover bowl and refrigerate for at least 5 hours.
• With wet hands, roll meat, 1 tablespoons at a time, into small balls, then shape balls into sausages about 3'' long and 1'' thick. Heat a 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 entrée.