Mititei (Romanian Street Food)
User Reviews
4.7
Mititei (Romanian Street Food)
Description
Mititei features a ground meat mixture combining beef and pork with seasonings including black pepper, paprika, dried thyme, allspice, garlic, and salt. A small amount of baking soda and vinegar is added to the meat with beef broth, helping to tenderize and bind the mixture. Mixing the meat thoroughly and allowing it to chill overnight enhances the flavors and texture.
The meat is then formed into individual sausages, traditionally about 4 inches long and 1 inch in diameter. The shaping process is aided by wetting hands or using a piping bag to keep consistent size. Grilling the sausages over direct heat develops a browned, slightly charred exterior while keeping the interior juicy thanks to the fat content in the meat.
Mititei is a popular street food in Romania often served with mustard and bread. For storage, grilled sausages can be refrigerated for up to 4 days and reheated briefly. Uncooked sausages can be frozen for up to 2 months if properly wrapped and thawed overnight before grilling.
This recipe makes about 30 sausages, which suits larger gatherings or advance preparation.
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 1 teaspoon black pepper
- ½ teaspoon thyme dried
- 1 teaspoon paprika sweet
- 1 tablespoon salt
- 3 cloves garlic minced
- 1 teaspoon baking soda
- ½ teaspoon allspice
- 1 cup beef broth no sodium added
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.
Notes
- The recipe yields around 30 mititei.
- Use ground meat with some fat content for juicy sausages; lean meat will be dry.
- Chilling the mixture overnight is best for flavor, but at least one hour is needed if pressed for time.
- Wet your hands with water while shaping to prevent sticking and to form smooth sausages.
- Grilled mititei can be refrigerated for up to 4 days and reheated briefly in the microwave before serving.
- To freeze, shape sausages and place on a tray, then tightly wrap and freeze for up to 2 months; thaw overnight before grilling.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
You'll Also Love
