Mici / Mititei
Mititei·(mee-chee)
La Grătar (The Weekend Cookout)
If you grew up in a Romanian household, the smell of garlic and rendered fat sizzling over charcoal means summer has officially arrived. The secret to these skinless sausages isn't an obscure cut of meat, but alkalinization. A heavy hit of baking soda and rigorous mechanical kneading forces the proteins into a tacky, bouncy paste that cooks up unbelievably juicy. Mix it Sunday, let it mature overnight, and Monday's cookout is ready to roll.
Before you start
Activate the chemical binder.
Combine the baking soda and lemon juice in a small bowl until it fizzes, then stir in the ice-cold bone broth.
Ingredients
- 80/20 ground beef chuck1 lb
- fatty ground pork1 lb
- unsalted beef bone broth or sparkling mineral water1/2 cup
- baking soda1 tsp
- fresh lemon juice1 tsp
- garlic6 large cloves
- dried summer savory or dried thyme1 tbsp
- kosher salt2 tsp
- black pepper1 tsp
- ground allspice1 tsp
- ground coriander1/2 tsp
- neutral oil1 tbsp
- crusty white bread1 large loaf
- yellow mustard1/2 cup
Method
- 01
Whip the meat into a sticky emulsion.
Combine the cold beef, pork, garlic paste, thyme, salt, pepper, allspice, and coriander in a stand mixer fitted with a paddle attachment. With the mixer on medium-low, slowly pour in the cold broth mixture, then increase to medium and beat for 5 to 7 minutes until the mixture transforms into a pale, cohesive paste that clings to the bowl.
- 02
Cure the meat overnight.
Scrape the mixture into an airtight container, press plastic wrap directly against the meat to prevent oxidation, and refrigerate for 12 to 24 hours. This resting phase is non-negotiable; it allows the baking soda to alter the proteins and the garlic to permeate the fat.
- 03
Shape the sausages.
Mix a splash of oil into a small bowl of cold water. Dip your hands into the water to prevent sticking, scoop out a handful of the meat, and roll it between your palms into a tight cylinder about 4 inches long and 1 inch thick. Repeat and place on a parchment-lined baking sheet.
- 04
Grill over high heat.
Preheat a charcoal grill or a heavy cast-iron grill pan to medium-high and lightly oil the grates. Cook the sausages for 8 to 10 minutes, turning them every minute or so to build a dark, caramelized crust without drying out the interior.
- 05
Serve immediately off the fire.
Transfer the hot mici to a platter and serve with dollops of yellow mustard and thick slices of crusty bread to mop up the juices.
Notes
Respect the fat ratio.
American ground beef is often too lean; you absolutely need 80/20 chuck, or the mici will turn out dry and crumbly.
Don't skip the stand mixer.
Beating the meat mimics the traditional hour-long hand kneading, unlocking the bouncy, snappy texture that defines an authentic mic without the use of casings.
From Cook Romanian in America.