Romanian Mici Sausage

Romanian Mici Sausage

Mici are a Romanian sausage that does not have a casing. They are good and easy to make. The ones in the picture above are a bit shorter and wider than normal and definitely a bit over cooked.

1 lb	ground beef
1 lb	ground pork
½ cup	beef stock
¼ cup	beer
½ tsp	baking soda
½ tsp	salt
1 tsp	paprika
1 tsp	dried thyme
¼ tsp	nutmeg
½ tsp	ground coriander
½ tsp	ground cumin
½ tsp	freshly ground black pepper
½ tsp	cayenne pepper or chili flakes (Optional)
12 cloves	garlic, finely chopped or run through a garlic press

Put the meat in a bowl and mix/knead it very well.

Mix the beef stock with beer, baking soda, salt, paprika, thyme, nutmeg, coriander, cumin, pepper, chili flakes, and garlic, and stir until the salt has dissolved.

Add the liquid mixture and the garlic to the meat, and mix really well until the mixture becomes almost a paste. This step is important for the final texture.

Now put a few drops of oil on your hands and mold the meat mixture into flattened sausage shapes about 6" long, 1½" wide, and 1" thick. The oil keeps the meat from sticking to your hands as you mold the sausages. Put the sausages on a plate or tray that can be placed in the fridge.

Transfer sausages, uncovered, to the fridge to rest for at least 2 to 4 hours or up to 12 hours. Cover the sausages with plastic wrap if they are going to sit more than 12 hours. Resting lets the flavors of the spices distribute throughout the sausages.

These sausages are wet, soft, and sticky. The colder they are when you put them on the grill the better. You can even put them on the grill frozen.

Grill the mici slowly on a low grill. Don't turn them until the bottom of the sausage has firmed up enough to let them flip without falling apart.

Mici are normally served with mustard and a cold beer.

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