These Romanian skinless sausages are a real treat. The blend of three different meats with garlic and spices is a grilling champ. I flattened out my sausages to fit some buns I had on hand but you could certainly shape them anyway you like.
3 1/2 pounds meat (a combination of equal parts ground pork, lamb, and beef, or only half beef and half pork)
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/2 tablespoon dried ground coriander
1 teaspoon ground cumin
1 teaspoon dried thyme
6 to 8 garlic cloves
1 teaspoon baking soda
1/4 cup sparkling water
- Double-grind the meat and garlic. Include a few fattier pieces in the mixture: it keeps the meat rolls moist and tender.
- Mix all the ingredients together well. Dissolve baking soda in the sparkling water and beat into the mixture.
- Keep a bowl of water nearby to wet your hands. Form the meat mixture into about sausage shapes about 4 inches long.
- Transfer the sausages to the fridge to set for a couple of hours, or ideally overnight. This is an important step that helps the meat come out juicy and tender.
- Grill on a hot grill, turning once (about 4 minutes on each side). Serve inside an oval-shaped bread rolls (scoop out some soft part of the roll) with mustard that doesn’t have a lot of vinegar (like brown mustard), topped with pickled and drained (or grilled) red onions mixed with strips of roasted bell peppers and herbs. Add a cold beer on a lazy summer evening and you are in heaven.
- You can also first brown the mititei in a medium-hot skillet and finish cooking in a 375° F oven for about 15 more minutes—or deep-fry them. It doesn’t which method you use: mititei are tender, juicy and delicious.