Mititei (Romanian Street Food)

I’m finally sharing with you my recipe for the most popular authentic Romanian street food, Mititei! 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!

Mititei Or Mici

I can’t believe that in the 10 years that I’ve been blogging I’ve never shared this recipe for mititei with you before. I’m here to rectify that because I was born in Romania and these mititei are one of my favorites. Let me begin by saying this is one of the most popular if not, the most popular Romanian dish, snack, street food or whatever you want to call it. You can find these mititei at every street corner, or in any restaurant. Mititei are to Romanians as hot dogs are to Americans.

Mititei or mici literally means “little ones”. They’re basically little sausages without any casings, grilled to perfection and served with plenty of mustard. I’ve also never really made these often until recently while trying to perfect this recipe. The reason I’ve never made them is because they are a street food and if you’re in Romania, you find them everywhere. I also find them here in Canada in Hungarian or Romanian stores.

Having said that, I have always wanted to make them, and while I’ve always put it off, my husband has been making these for a few years now, so of course I consulted with him while perfecting my recipe. Not to toot my own horn or anything, but I think my recipe reigns supreme.

Ingredient Notes

• Meat – These are usually made with a mixture of meat such as ground beef, ground pork and ground lamb. You’re looking for a fattier meat and not extra lean. The fat will make the little sausages extra juicy and not dry and boring. You will want to combine at least two meats and not use just one.
• Thyme – Dried thyme is one of the most important ingredients in this recipe. The amount for this is something you have to play with. Personally, I’m not a huge fan of dried thyme, so I usually use very little. If you like, feel free to add more. Traditionally “cimbru” is used which translates to “summer savory”. However, I never find it here, so thyme is an acceptable substitute.
• Salt and Pepper – You need quite a bit of salt and some pepper, especially since we’re working with 3 pounds of meat.
• Baking Soda – This is the secret ingredient in mititei and I really wouldn’t recommend omitting this ingredient. The purpose of the baking soda is to make the mititei fluffier and it also helps with digestion. Again this is something you can play with in regards to how much to use. I recommend to use as instructed in the recipe the first time you make these, and then later on adjust to your preference.
• Garlic – Garlic is actually optional here but I love a bit of garlic flavor in my mititei. You can also use garlic powder instead.
• Other spices – Allspice and Sweet Paprika are also required. Allspice gives a warm and spicy-sweet flavor. The paprika is great because not only does it give the mititei a great color but it also adds a bit of fruity and bitter flavor.
• Beef Broth – This is also added to make the sausages juicy and plump. Sometimes we also use mineral water instead of the broth, which also helps to make them fluffy and tender.

How To Make Mititei

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve: Serve with lots mustard and french fries.

FAQs

Tips

1. 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.
2. 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.
3. 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.

Leftovers

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.

Freezing

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.

More Delicious Recipes To Try

• Quick and Easy Pork Sausage
• Mexican Street Corn Slaw
• Beer Can Chicken
• Sausage Balls
• Skillet Shepherd’s Pie
• Easy Beef Lasagna
• Sloppy Joes