Mititei (Romanian Street Food)
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4.7
81 reviews
Excellent
Mititei (Romanian Street Food)
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Mititei or Mici are little sausages without any casings made with ground meat and spices, and are usually served with lots of mustard, bread and a cold beer. They're juicy, plump, delicious and really easy to make!
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Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 1 teaspoon pepper
- ½ teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1 tablespoon salt
- 3 cloves garlic minced
- 1 teaspoon baking soda
- ½ teaspoon allspice
- 1 cup beef broth no sodium added
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Instructions
- Make the meat mixture: Add all the ingredients and ¼ cup of the broth to the bowl of your stand mixer. Start mixing using the dough hook or paddle attachment for about 3 minutes on medium low. As the liquid is absorbed by the meat, keep adding ¼ cup of broth at a time until all the liquid is absorbed.
- Cover and chill: Transfer the meat mixture to a bowl and press it down with a spatula to push out any air bubbles. Cover with plastic wrap and refrigerate overnight. This allows all the ingredients to get friendly, resulting in very tasty sausages.
- Shape into sausages: Form the meat into long little sausages that are about 4 inches long and about 1 inch in diameter. You can use a piping bag, this way you'll end up with perfect mititei all the same size. You can also use your clean hands to shape them into long sausages. This is easier achieved if you wet your hands as you roll the meat. Make sure they are long enough, as they do tend to shrink when grilling.
- Grill the sausages: Grill on a hot grill, turning every 3 minutes on each side. You want to make sure the grill is not scorching hot, as they will burn on the outside and will end up raw in the middle. If the heat is too low they will dry out.
- Serve: Serve with lots mustard and french fries.
Equipments used:
Notes
- Recipe will yield about 30 mititei. Nutritional information is per one sausage.
- Don't use lean or extra ground meat, you're looking for something with a little bit of fat. Fat is usually what makes these sausages extra juicy. Lean meat will make them dry and boring.
- If you don't have the time to let the meat chill overnight, make sure you let them chill for at least an hour before grilling.
- If using your hands to shape into sausages, make sure you have a bowl with water next to you. As you shape, dip your hands in the water bowl first then shape the meat into a long sausage. Dip your hand in the bowl with water again and continue working. This will make it much easier to roll into sausages, without the meat sticking to your hands.
- Grilled, these little sausages will last in the fridge for up to 4 days. I usually just warm them up in the microwave for a few seconds before serving.
- You can easily freeze the meat for these. I usually shape them in sausages and place them on a tray or a baking sheet, right next to each other. You can even stack them if needed. Wrap them up tightly with plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before grilling.
Nutrition Information
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Serving
1sausage
Calories
94kcal
(5%)
Carbohydrates
1g
(0%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
312mg
(13%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
35IU
(1%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1sausage | |
| Calories | 94kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 312mg | 13% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
81 reviews
Excellent
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