Micci Recipe (Mititei) – Delicious Romanian Sausage In 40 Minutes

There’s a certain aroma that fills the air of the Balkan quarters around the time of summer starting that’s smoky, savory, and absolutely enticing. It is the smell of something being grilled on open grills across the region. The friends are sitting around improvised tables, laughter is mingled with the crackle of coals and the smell of burnt perfection is in the air. It’s a picture which is repeated every evening of the summer, in the little village backyards, and in large urban parks. That, our dear reader is the smell of mici (mititei) and in this article we’ll present the traditional mici recipe and teach you everything there is to know about this delicious dish.

But first things first… 

What Is Mici (Mititei)?

Mici, also called Mititei are small skinless grilled sausages that are prepared using a mixture of ground meat and seasoned with fragrant spices and herbs. These are the tasty lumps of minced meat, rolled by hand and grilled until the crust is beautifully caramelized and at the same time, the inside remains tender and tasty. These are very popular in Romania as well as around the entire Balkans. 

The mystery of them is in their country-cousinliness, no fine wrappings or stuffings, but only fine but well-grown meat and flame kissing it. Mici may sound and look small but they are usually served in portions of 10 or more and are known to bring togetherness, summer-outdoors, and are the type of food that unites people without having to be fancy. 

History & Origin

The novel of Mici starts in Bucharest of the end of the 19 th century, within a busy inn where sausages were sold. The chef has supposedly emptied his casings one night when the place was unusually active and resolved to grill the meat mixture raw. The experiment proved to be an overnight hit – patrons loved the thick and tasty rolls, referring to them as mititei, or, the little ones.

Mici grew out of a kitchen improvisation in the decades to become a national treasure. By the middle of the 20th century, they were delicacies in picnics, barbecues, and festivals across Romania. They continue to this day to be an inseparable part of picnic seasons, notably during May 1 st (Labor Day), when the aroma of grilled Mici is in every park across the nation. Outside of Romania, the dish had close relatives among the cultures of the neighbors, where it’s known as cevapi, cevapcici, kebapi, or kebab. 

Which leads us to our next point…

Mici Recipe Variations 

Although the traditional Romanian dish is made of beef, lamb and pork, it may take an infinite number of local and regional variations:

• Serbian and Bosnian ćevapi smaller and thinner meat, usually made of all beef or lamb, which is served with flatbread, Kajmak, and onions.
• Another similar variation is the Turkish köfte, a dish with similar texture but with a round shape, flavored with cumin, garlic, and parsley, which demonstrates the Ottoman origins of the dish.
• Modern Romanian variations: Mici can be prepared using only beef – or a lighter flavor profile by using veal instead of pork. All the variations are as alike in spirit as the simple ingredients used, the pung in the seasoning, and the smokiness of open fire grilling. 

Preparation Tips

1. Use cold meat- Chilling the mixture will help it develop a firm and cohesive texture.

2. Add baking soda or sparkling water -This is what makes Mici light and juicy.

3. Let it rest overnight – this way, the flavours become more intense and the texture more uniform.

4. Oil the grill, not the meat – This will ensure there is no sticking and also the surface crust remains natural.

5. Do not press when grilling -Allow the sausages to sear naturally to retain the juices.

The Mici pro tip is that the most important part of Mici is the emulsion that is to be formed between the meat and the liquid that forms a sticky paste. In case the mixture does not stick slightly to your hands, mix some more.

How To Serve It?

Mici should also be eaten immediately off the grill, and the smoldering surface closes all the juices in one bite. Conventionally, they are consumed along with fresh coarse bread, hot mustard and an ice cold beer (or sometimes- rakija)- the trio of heaven of Romanian barbecue.

Alongside it, you can also use pickles, french fries or ajvar (roasted red pepper relish popular in the Balkans) with it. To keep them light, they can be served with cabbage salad, grilled vegetables, spreads like zacusca, or boiled potatoes mixed in herbs but you can also use other not-so-conventianal side dishes like soups, other pastries, or other Romanian sides.

However they are served, Mici are less about culinary and more about ambiance – food to be consumed with your hands, outside, with people laughing and enjoying the summer twilight.

Storing Tips

Refrigerate uncooked Mici for up to 24 hours before grilling.

Cooked Mici can be stored in an airtight container in the fridge for up to 3 days.

Freeze raw Mici (uncooked) for up to 3 months — just thaw in the fridge before grilling.

A Few Things You May Need

A Few Things You May Need

How did you like our mici recipe? Did you ever try this delicious dish? Did you try to make our recipe at home? If so, don’t forget to leave us a rating and if you have any questions, feel free to ask in the comments below.

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