"Micii" are a traditional Romanian dish, also known as "mititei." These are small sausages made from ground meat (usually a combination of pork and beef), spices, and other ingredients. These sausages do not have an outer casing, like hemp or intestines, as other types of sausages do. Instead, the mixture of meat and spices is shaped into small cylinders or formed into long sausages, then fried or grilled.
Sometimes the small ones are small, but when they are homemade small sausages, or homemade mititei, it doesn't matter anymore. I made these homemade small sausages with beef, pork, and lamb meat.
And if you wonder how these beef, pork, and lamb small sausages taste, I can only tell you this, make the recipe and you will live without regrets.
Although the small sausages recipe is over 100 years old, although they were first named mititei, although everything was discovered by mistake, or from lack, let's say, everything turned out to be a real treasure for Romanians.
You can find the entire list of ingredients for small sausages below in the description, and the step-by-step small sausages recipe, in the video.
Boss Paul Constantin wishes you, bon appetit!
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Ingredients for beef, pork, lamb small sausages:
- 1 kg pork leg;
- 0.8 kg lamb leg/sheep/ram;
- 0.8 kg beef neck;
- 0.4 kg pork fat, or sheep suet, or beef suet;
- 500 ml beef bone soup, or beef concentrate with ice cubes;
Spices for small sausages for one kg of meat:
- 20 gr of garlic;
- 12 gr of baking soda;
- 10-12 gr of coarse salt;
- 5 gr of peppercorns;
- 3-4 gr dried thyme;
- 3-4 grams coriander seeds;
- 1-2 gr allspice;
- 2 gr of cumin;
- a quarter or half of star anise;
- 5 ml lemon juice;
The well-kneaded composition is recommended to be refrigerated for at least 24 hours, then it will be kneaded again, the small sausages will be formed and left to mature for another 12 hours.
They are brushed with a little oil before grilling and are grilled over high heat, (3-5 minutes) on all sides, without burning them.
Enjoy your meal!
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