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
ROMANIAN JEWISH BEEF SAUSAGES
Received in an email from Ben T via gourmet_recipes_from_around_the_world. These sound delicious & worth messing with the casings. Posting for use in the fall/winter. Total guess on yield until I make it. You may be able to get your butcher to do the grind for you if you do not have a meat grinder. Then the only challenge would be stuffing the casings.
Provided by Busters friend
Categories Meat
Time 50m
Yield 12-15 sausages
Number Of Ingredients 15
Steps:
- Grind lean beef through food grinder with 3/8 inch plate, fatty beef through 1/4 inch plate.
- In large bowl, mix ground meat with all other ingredients, except water and casings. Add enough water to allow you to work the spices in, knead till well blended.
- Stuff into lamb casings and tie into 5 inch links.
- Keeps in refrigerator 2-3 days, 2-3 months in the freezer.
Nutrition Facts : Calories 536.2, Fat 37.2, SaturatedFat 16.2, Cholesterol 156.8, Sodium 826.2, Carbohydrate 2.4, Fiber 0.6, Sugar 0.9, Protein 45.1
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