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Loading...Mici (also called mititei, meaning "little ones") are Romania's beloved skinless grilled sausages, traditionally cooked over hot coals at open-air grills. The mixture of beef, pork, and lamb is bound with garlic, thyme, and a touch of baking soda for a famously springy texture, then shaped by hand into short cylinders and seared until smoky and charred. Served simply with yellow mustard, crusty bread, and cold beer, they're the soul of a Romanian grill night.
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Servings4
Yield4 servings (about 20 sausages)
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 6 gCarbs
- 1 gFiber
- 1 gSugar
- 38 gProtein
- 780 mgSodium
- 620 mgPotassium
- 60 mgCalcium
- 4 mgIron
- 4 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the meat mixture
- 1 lb (450 g) ground beef (about 20% fat)
- 8 oz (225 g) ground pork
- 4 oz (115 g) ground lamb (optional, can use more pork)
- 6 cloves garlic, finely minced
- 1 small yellow onion, grated on a box grater and squeezed dry
- 1 tbsp sweet paprika
- 2 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 tsp baking soda
- 1/3 cup (80 ml) ice-cold sparkling water or beef stock
- 2 tbsp neutral oil, for brushing
For serving
- 1/2 cup yellow mustard
- 1 large crusty white bread or mămăligă, sliced
- Pickled peppers or sliced raw onion, to taste
- Fresh parsley, chopped
Directions
- Make the flavor base: In a large bowl, combine the grated onion, minced garlic, paprika, thyme, cumin, coriander, salt, pepper, and baking soda. Pour in the sparkling water and stir to form a thin, fragrant slurry.
- Add the meats: Add the ground beef, pork, and lamb to the bowl. Using your hands, mix thoroughly for 5 to 7 minutes, kneading and pressing the mixture against the bowl until it becomes sticky, cohesive, and slightly paste-like. Cover and refrigerate for at least 4 hours, or preferably overnight, to let the spices bloom and the texture firm up.
- Shape the sausages: Lightly wet your hands with cold water. Pinch off a heaping tablespoon of the mixture (about 1.5 oz / 45 g) and roll it between your palms into a short cylinder roughly 3 inches long and 1 inch thick, with slightly tapered ends. Place on a parchment-lined tray. Repeat with the remaining mixture to make about 20 sausages.
- Preheat the grill: Heat a charcoal or gas grill to high (around 450°F / 230°C). Clean and oil the grates well so the sausages don't stick.
- Grill the mici: Place the sausages directly over the heat. Grill for 10 to 12 minutes total, turning every 2 minutes with tongs, until deeply browned, lightly charred in spots, and firm to the touch. Avoid pressing them or they will dry out.
- Rest and serve: Transfer to a platter and let rest for 2 minutes. Serve hot with plenty of yellow mustard, crusty bread or mămăligă, pickled peppers, and a shower of fresh parsley.
- Pair with a cold Romanian beer or a crisp lager for the full experience.
Cook’s Notes
- Don't skip the baking soda and sparkling water — they give mici their signature springy, almost-snappy texture and help them puff up on the grill.
- The mixture must rest in the fridge for at least 4 hours, ideally overnight; freshly mixed meat will be too soft to hold its shape on the grill.
- Always shape the sausages with wet, cold hands to prevent sticking and to keep the surface smooth.
- Mici are best cooked over real charcoal for the smoky flavor; if using a gas grill, add a handful of soaked wood chips in foil for extra depth.
- Leftover cooked mici can be reheated the next day in a hot skillet with a splash of water, or chopped into omelets or pea soup.
