Heat up your backyard barbeque for some old school Romanian street food Romanian Skinless Sausages.
Mititei or Mici
Pronounced ‘mit-ch’ these juicy, delicately spiced skinless sausages are a delicious alternative to the greasy old Aussie snag. I learnt this recipe from my Romanian in-laws, although it was on the streets of Romania where I really fell in love with them.
Considered ‘fast food’ over there they’re served by street vendors in a basket with crusty soft centred bread, creamy light mustard and if you’re lucky a pile of French fries. They have a lot more fat in the street version, which is what gives them that little extra burst of deliciousness.
The literal translation for the word ‘mici’ is small, so when you form these flavoursome little sausages aim for the length of your palm and keep them around 2 cm thick.
TIP: Play around with the quantities of fat and types of meat. For lighter sausages use half pork and half lamb or for a fuller flavour, but slightly firmer sausage use half pork and half beef.
Enjoy!
No BBQ, no worries! Here’s a couple of my favourite grill pans if want to cook these sausages indoors.
Baccarat Le Connoisseur Grill Pan Red 26cm RRP $119.99
Baccarat iD3 Hard Anodised Griddle 26cm RRP $159.99
Woll Saphir Lite Aluminium Square Grill Pan RRP $259.95
Baccarat Stone Grill Pan 28 cm RRP $129.99
If the above are out of your budget then I have little bonus for you, this stone grill often goes on a fabulous sale at House – you’ll just have to keep an eye on them.
Romanian Skinless Sausages
Juicy, delicately spiced, and full of street‑food charm, these Romanian skinless sausages (Mititei or Mici) are an irresistible alternative to the Aussie snag. Easy to make—and even easier to fall in love with.
4
servings15
minutes40
minutes270
kcal55
minutesKeep the screen of your device on
Ingredients
.5 kg Pork
.5 kg Beef
2 tsp ground Oregano
2 tsp bicarbonate soda
5 garlic cloves
1 litre stock or Water
Directions
- Combine minced meat with ground oregano, bi-carb soda, garlic and salt and pepper.
- Gradually add the stock and mix well between additions until all of the liquid has been absorbed into the meat.
- Cover and allow to rest in the fridge overnight.
- Form into small sausages with a sausage spout attachment on a mincer or roll them by hand. TIP – Keep your hands slightly wet to stop the meat from sticking to them when you’re rolling the mici.
- Lightly spray each sausage with olive oil and then it’s time to cook!
- BBQ until slightly crisp on the outside but just cooked through.
- Serve with crusty bread, mustard, salad, and fries.
- The best place to cook these little skinless sausages is on a BBQ. But if you don’t have one, or the weather is too bad to go outside and grill, a cast iron or non-stick grill pan is a great option, too!
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