Romanian Mici Spiced Sausages (Printable View)

Spiced ground meat rolls grilled until crisp outside and tender inside, showcasing traditional Romanian flavors.

# 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 but traditional)

→ 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 - 7 fl oz cold beef stock or sparkling water

→ Optional

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

# How to Make:

01 - In a large bowl, thoroughly mix all ground meats until evenly blended.
02 - Add finely minced garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt to the meat mixture; mix until evenly distributed.
03 - Gradually pour in cold beef stock or sparkling water while kneading the mixture for 5 minutes until sticky and well combined.
04 - Cover the mixture and refrigerate for a minimum of 2 hours, preferably overnight, to allow flavor development.
05 - With lightly oiled hands, form the mixture into small cylinders approximately 3 to 4 inches in length and 0.8 inches in thickness.
06 - Preheat grill or grill pan to medium-high heat and lightly oil the grates.
07 - Cook the mici for 3 to 4 minutes per side, turning to brown all surfaces until thoroughly cooked and crisp on the exterior.
08 - Serve hot, traditionally accompanied by mustard and fresh bread.

# Expert Tips:

01 -
  • They grill in minutes but taste like they've been slow-cooked all day.
  • The spice blend is balanced enough that even people who think they don't like offal suddenly understand why Romanians obsess over these.
  • You can make them ahead and freeze, so you're always 15 minutes away from impressing someone.
02 -
  • The baking soda is non-negotiable—it's what separates these from ordinary ground meat patties and gives them that characteristic bounce.
  • Cold stock matters more than you'd think; warm liquid won't create the same aeration and your mici will be dense instead of tender.
03 -
  • If your mixture feels too loose after adding the stock, let it chill for 30 minutes before shaping—it'll firm up slightly and be easier to work with.
  • Don't skip the rest period after grilling; it redistributes the juices and prevents them from being too hot to bite into.
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