Romanian cuisine offers a rich tapestry of flavors and tradition. One of its standout dishes is the beloved mici (or mititei). These juicy, flavorful grilled sausages are a staple at barbecues and celebrations. They are surprisingly easy to make at home, and they taste a thousand times better than store-bought. So let’s explore how good and how simple it is to make these Romanian sausages for barbecue!

What are Mici?

Mici are skinless sausages made from a mixture of minced meats, a combination of beef, and pork, seasoned with a blend of spices and LOTS of garlic. They are typically grilled slowly over hot charcoal, which gives them a distinct flavor. The Romanian sausages for barbecue are most often served with mustard and fresh bread, and sometimes pickles or fries. They are a versatile and satisfying meal for any occasion. And boy oh boy do we love our mici!

The ingredients for the Romanian sausages for barbecue

The ingredients for mici are straightforward, and you might already have most of them in your kitchen:

Meat: a blend of beef and pork, sometimes even a bit of lamb added. The exact proportions can vary, but a common ratio is 60% pork to 40% beef (or 50% beef, 25% lamb, and 25% pork). The fat content in the meat is crucial for achieving the right texture and juiciness.
Garlic: freshly minced garlic is a key flavor component.
Spices: they each have their place in the recipe, but if you prefer a certain spice, you can certainly use more of it.
Baking soda: This helps to tenderize the meat and give the sausages their characteristic light texture.

The science behind the dish

Understanding the science behind mici can help you perfect the recipe. The blend of meats is essential because each type of meat brings its own texture and flavor. Beef provides a robust base, and pork contributes tenderness and juiciness. If you also choose to add the lamb, it adds a subtle gaminess.

The fat content in the meat is crucial because it melts during grilling, keeping the sausages moist and flavorful. Without enough fat, the mici could become dry and crumbly.

Another important addition is the baking soda. The baking soda acts as a tenderizer by raising the pH level of the meat, which helps it retain moisture and create a more tender texture.

Why are the Romanian sausages for barbecue so popular

Mici bring families together. Either a birthday party, the first outing of the year, or a first outing without the parents. The aroma of the grilled sausages always fills the air, instantly making everyone come near the grill to take a peek when they’re done. The sausages are also served in markets, at weekend fairs, and basically anywhere in Romania. No village or town is too big or too fancy for mici.

One tip I’ve found helpful is to prepare a double batch of the meat mixture and freeze half for later use. This way, you can enjoy the deliciousness of mici whenever you crave them with minimal effort. Just thaw the mixture overnight in the fridge, shape, and grill. If you have enough space in your freezer, you can also freeze them directly into the sausage shape and thaw them just a bit before grilling.

Another tip is to experiment with different spice blends. There are as many spice blends for mici as there are families in Romania. And while the traditional spices are wonderful, adding your own twist with spices like smoked paprika or cumin can create a unique flavor profile that’s all your own. For now, this is our favorite spice blend, and we’ll keep it as is. But we’ve made many experiments before settling!

Mici can be a main dish, a snack, or even an appetizer at gatherings. Their small size makes them perfect for sharing, and they’re always a must at barbecues and family get-togethers.

Mici are a testament to the beauty of simplicity in cooking. Especially with your family! So get your ingredients, and let’s make some Romanian sausages for barbecue!