Homemade Mici – Romanian Garlicky Meat Open Sausages
By Ramona Sebastian · ramonascuisine.com
2 hrs 20 min + chillingMakes 16 pieces
Romanian open sausages of ground beef and pork, heavily spiced with garlic and aromatics, chilled then grilled until charred.
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| prepHave a plate or tray ready for shaping and chilling. | ||||
| 500 g ground beef (5% fat content) | Combine beef and pork | Mix liquid into meat until paste-like | Shape into sausages, chill 2–4 hrs or overnight | Grill on high heat, 4 min per side |
| 500 g ground pork (5% fat content) | ||||
| 180 ml beef stock | Whisk stock, beer, baking soda, salt, garlic & spices | |||
| 50 ml beer | ||||
| 1 tsp baking soda | ||||
| 1 tsp salt | ||||
| 2–3 small cloves garlic, grated into paste | ||||
| 1 tsp thyme (dry or fresh) | ||||
| 1 pinch nutmeg (optional) | ||||
| 1/2 tsp coriander powder (optional) | ||||
| 1/4 tsp ground cumin (optional) | ||||
| 1/4 tsp ground pepper | ||||
| 1/2 tsp cayenne pepper or chilli flakes (optional) | ||||
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