Mititei sausage

Mititei garlicky sausage by Kukla

Author Notes: Legend has it that Mititei were invented one evening at an inn called “La Iordache” in Bucharest, well-known for its sausages, when the kitchen ran out of casings.
My Mom’s family lived in Bucharest for 18 years, and Romanian recipes were always one of the favorites and most present in our every day meals and for holidays.
This particular dish isn’t a holiday special; it is usually a part of a small, family owned Diner’s menu, which is mostly offering dishes prepared on the grill. - Kukla

Makes  12 - 16

·         One third each pork, lamb and beef for a total of 3-31/2 lbs meat or only half beef and half pork

·         1 teaspoon baking soda

·         1 tablespoon coarse salt

·         1 tablespoon freshly ground black pepper

·         1/2 tablespoon dried ground coriander

·         1 teaspoon cumin

·         1 teaspoon dried thyme

·         6-8 garlic cloves, I used dried garlic flakes

·         1/4 cup sparkling water

  1. Double grind the meat and garlic, include a few fattier pieces in the mixture, it keeps the meat rolls moist and tender. Mix well all the ingredients together. Dissolve baking soda in the sparkling water and beat into the mixture.
  2. Keep a bowl of water handy to wet your hands; form into about 4-inches sausage shapes. Transfer the sausages to fridge to set for a couple of hours or ideally overnight - this is an important step that helps the meat in coming out juicy and tender.
  3. Grill on a hot grill, turn once (about 4 minutes on each side). Serve inside an oval shaped bread rolls(scoop out some soft part of the roll) with mustard that doesn’t have a lot of vinegar (brown mustard) topped with pickled and drained (or grilled) red onions mixed with strips of roasted bell peppers and herbs. Add a cold beer on a lazy summer evening and you are in heaven.
  4. You can also first brown the Mititei in a medium-hot skillet and finish cooking in a preheated to 375 degrees oven for about 15 more minutes or deep-fry them. It doesn’t really matter that much what method you use, anyway Mititei are tender, juicy and delicious.

Note: I used boughten sausage and ground beef and just made a half recipe. I only had about 4 hours to let the sausage set in the fridge. I did mine on my smoker at about 350 deg. Grill level on some grill grates. I did them for 20 minutes then turned and did another 15 minutes. They came out great and I love the flavor. I served on a cheese roll with mustard and some caramelized onions. I used the backside of the grill grates which is like cooking on a flat iron grill.

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