ROMANIAN MITITEI (MICI)
These little yummies are THE smell encountered at any Romanian Piatsa (outdoor market). They are the closest thing you find to Romanian street food. They are very flavorful and smell incredibly good while grilling.
Provided by Callu
Categories Lamb/Sheep
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 475, Fat 36.4, SaturatedFat 14.3, Cholesterol 133.6, Sodium 1489, Carbohydrate 1.3, Fiber 0.3, Sugar 0.2, Protein 33.4
MITITEI- AUTHENTIC ROMANIAN GRILLED SAUSAGES RECIPE
Mititei- Romanian Grilled sausages are made with ground beef, garlic, and other spices. They are served with mustard, bread, and cold beer.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 38m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 133 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 12 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 260 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MITITEI (ROMANIAN STREET FOOD)
Mititei or Mici are little sausages without any casings made with ground meat and spices, and are usually served with lots of mustard, bread and a cold beer. They're juicy, plump, delicious and really easy to make!
Provided by Joanna Cismaru
Time 8h26m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 sausage, Calories 94 kcal, Carbohydrate 1 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 31 mg, Sodium 312 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g
MITITEI (SMALL GROUND BEEF SAUSAGES)
Author Nicolae Klepper says that mititei were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings. Originally published in Saveur in 1998. Cooking time includes five hours chilling time.
Provided by Chef Kate
Categories Meat
Time 5h25m
Yield 40 sausages
Number Of Ingredients 9
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.
Nutrition Facts : Calories 46.6, Fat 3, SaturatedFat 1, Cholesterol 14.7, Sodium 78, Carbohydrate 0.1, Fiber 0.1, Protein 4.6
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