Romanian Mici Sausages Juicy (Printable Version)

Spiced, juicy ground meats shaped and grilled to a crisp exterior with tender, flavorful bites inside.

# Ingredient List:

→ 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 1/2 tsp smoked paprika
06 - 1 1/2 tsp ground black pepper
07 - 1 1/2 tsp ground coriander
08 - 1 1/2 tsp ground cumin
09 - 1 tsp dried thyme
10 - 1 tsp baking soda
11 - 2 tsp salt

→ Liquids

12 - 3/4 cup cold beef stock or sparkling water

→ Optional

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

# Step-by-Step Instructions:

01 - In a large bowl, thoroughly mix ground beef, pork, and lamb until evenly blended.
02 - Incorporate minced garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt into the meat mixture. Mix until uniform.
03 - Gradually add cold beef stock or sparkling water while kneading the mixture continuously for 5 minutes until sticky and cohesive.
04 - Cover and refrigerate the mixture for a minimum of 2 hours, preferably overnight, to enhance flavor development.
05 - With lightly oiled hands, form the meat into finger-sized cylinders approximately 3 to 4 inches long and 0.8 inches thick.
06 - Preheat a grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
07 - Cook the sausages for 3 to 4 minutes per side, rotating to ensure even browning and crisp exterior until fully cooked through.
08 - Present hot, traditionally accompanied by mustard and fresh bread.

# Expert Advice:

01 -
  • They're surprisingly easy to make at home and taste infinitely better than anything store-bought.
  • The mix of three meats creates a texture and flavor that feels indulgent without being heavy.
  • Once you master the technique, you'll find yourself making these for every gathering because they disappear faster than you can grill them.
02 -
  • The cold stock is non-negotiable—warm liquid will break down the meat proteins and your mici will fall apart on the grill, a mistake I made so many times before understanding why.
  • The baking soda might seem weird, but it's what keeps them tender inside while the outside crisps up, a Romanian grandmother once told me, and she was absolutely right.
  • Don't skip the resting period, no matter how hungry you are—the difference between mici that hold together and ones that crumble is those 2 hours in the fridge.
03 -
  • If your mixture is too wet after kneading, dust in a tiny bit more baking soda or a tablespoon of finely ground breadcrumbs, but do this sparingly—you're looking for sticky, not wet.
  • Let the shaped mici rest on a parchment-lined tray in the fridge for 30 minutes before grilling; this firms them up and prevents splitting.
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