Romanian Mici Spiced Sausages (Print-Friendly)

Juicy, spiced Romanian mici grilled until crisp outside and tender inside with aromatic spices and garlic.

# What You'll Need:

→ Meats

01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
02 - 0.66 lb ground pork
03 - 0.44 lb ground lamb (optional)

→ Aromatics & Spices

04 - 5 cloves garlic, finely minced
05 - 1 ½ tsp smoked paprika
06 - 1 ½ tsp ground black pepper
07 - 1 ½ tsp ground coriander
08 - 1 ½ tsp ground cumin
09 - 1 tsp dried thyme
10 - 1 tsp baking soda
11 - 2 tsp salt

→ Liquids

12 - ¾ cup cold beef stock or sparkling water

→ Optional

13 - 1 tbsp vegetable oil (for shaping and grilling)

# How To Make It:

01 - In a large bowl, thoroughly mix ground beef, pork, and optional lamb until evenly blended.
02 - Add minced garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt; stir until fully distributed.
03 - Gradually pour in cold beef stock or sparkling water, kneading for approximately 5 minutes until the mixture becomes sticky and well combined.
04 - Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to let flavors meld.
05 - With lightly oiled hands, form the meat mixture into finger-sized cylinders approximately 3 to 4 inches long and ¾ inch thick.
06 - Preheat grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
07 - Place mici on the grill and cook for 3 to 4 minutes per side, turning to achieve an even, crisp exterior while ensuring they are cooked through.
08 - Serve immediately, traditionally accompanied by mustard and fresh bread.

# Expert Advice:

01 -
  • They're ridiculously juicy inside with a caramelized crust that snaps when you bite down, and you made them yourself.
  • The spice blend is warm and sophisticated without being hot, hitting that perfect balance that makes you reach for another one.
  • Gluten-free by nature, impressive as a main dish, and somehow feel more special than the sum of their simple ingredients.
02 -
  • The cold stock is non-negotiable—warm liquid will start cooking the meat as you mix, and you'll end up with dense, rubbery mici instead of tender ones.
  • Baking soda sounds odd, but it's the difference between a heavy meat roll and something light and almost creamy inside; don't skip it or substitute it.
  • Resist the urge to flip them constantly on the grill; they need undisturbed time to develop that crispy exterior that makes them special.
03 -
  • Substitute half the beef stock with sparkling water for extra juiciness and an even lighter crumb structure inside.
  • If you can't find ground lamb, the mici will still be delicious with just beef and pork, but adding lamb elevates them into something that tastes genuinely special.
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