Delicious Mititei Recipe – Simples Recipe Ever :- At long last, I am going to share with you the recipe for Mititei, the most well-known and widely consumed real Romanian street dish! Meitei or Mica are small sausages that are produced with ground meat and spices.
Delicious Mititei Recipe – Simples Recipe Ever
They are typically served with a large amount of mustard, bread, and a cold beer. Mititei and Mici do not have any casings within them. Besides being sweet, juicy, and plump, they are also quite simple to prepare.
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 1 teaspoon pepper
- ½ teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1 tablespoon salt
- 3 cloves garlic (minced)
- 1 teaspoon baking soda
- ½ teaspoon allspice
- 1 cup beef broth (no sodium added)
Produce sausages by shaping: The meat should be formed into long, bite-sized sausages that are around four inches in length and approximately one inch in diameter. With the help of a piping bag, you will be able to achieve beautiful mititei that are all of the same size.
You can also form them into long sausages by using your clean hands to do so. In order to accomplish this, it is recommended that you wet your hands before rolling the meat. When you grill them, they have a tendency to shrink, so you need to make sure they are long enough.
Sausages should be grilled: On a hot grill, with each side being turned over every three minutes, cook the meat. It is important to make sure that the grill is not so hot that it is scalding, since this would cause the meat to burn on the surface while leaving it uncooked in the middle. Should the temperature be too low, they will get dry. Provide: With a generous amount of mustard and french fries, serve.
Nutrition Information
- Serving: 1sausage
- Calories: 94kcal (5%)
- Carbohydrates: 1g
- Protein: 9g (18%)
- Fat: 6g (9%)
- Saturated Fat: 2g (13%)
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 1g
- Cholesterol: 31mg (10%)
- Sodium: 312mg (14%)
- Potassium: 161mg (5%)
- Fiber: 1g (4%)
- Sugar: 1g (1%)
- Vitamin A: 35IU (1%)
- Vitamin C: 1mg (1%)
- Calcium: 7mg (1%)
- Iron: 1mg (6%)
Notes
You want something with a small amount of fat, so avoid using lean or extra ground meat. Usually, the extra-juicy texture of these sausages comes from fat. They’ll be boring and dry if they have lean beef.
Make sure the meat is chilled for at least an hour before grilling if you don’t have time to let it sit overnight.
As you shape the meat into sausages with your hands, place a bowl of water next to you.
Shape the meat into a long banger by dipping your hands into the water dish first. Once more, dip your palm into the water-filled basin and carry on working. The meat will roll into sausages much more easily as a result, and it won’t stick to your hands.
Once grilled, these tiny sausages can be stored in the refrigerator for up to four days. Before serving, I usually just give them a quick microwave warming cycle.
The meat for these is easily frozen. Usually, I form them into sausages and arrange them side by side on a pan or baking sheet. If necessary, you can even stack them. For up to two months, carefully wrap them in plastic wrap and freeze. To grill, thaw in the refrigerator for a whole night.