Mititei, or "Mici" as they're affectionately called, are skinless grilled sausages beloved throughout Romania. Made from a blend of ground beef, lamb or pork, garlic, and spices, they're juicy, smoky, and deeply satisfying. Served hot off the grill with mustard, fresh bread, and cold beer, Mititei are the heart and soul of a Romanian cookout.
Jump to:
Why You’ll Love This Recipe
In Romania, when the weather warms up, people gather outdoors to celebrate life. No picnic or barbecue is complete without Mititei. Just like Americans have burgers and hot dogs, Romanians have Mititei sizzling on charcoal grills.
They're flavorful, meaty, and packed with just enough spice to make you crave another bite. And yes, no one eats just a few.
I took the photo you see here at a summer festival in Bucharest, where the smell of grilled meat and laughter filled the air.
I took this photo at a summer festival in Bucharest, Romania.
What Are Mititei?
Mititei are small, skinless sausages made from a mixture of ground beef (often with lamb or pork), garlic, and a special blend of spices. The name "Mititei" literally means "little ones" and while they might be small, their flavor is anything but.
They are traditionally grilled over charcoal and served with mustard, fresh buns, French fries, or rustic bread. A cold beer is the classic beverage of choice.
You’ll also find similar sausages in the Balkans, like Ćevapi or ćevapčići, but each country puts its own spin on the ingredients. Romanian Mititei have their own unique seasoning blend.
Ingredients You’ll Need
The best Mititei are made by mixing the meat the night before, to give the flavors time to blend.
Meat:
- Ground beef (mandatory)
- Ground lamb, pork or both
- Fat is essential. Add beef suet or use fattier pork.
Without enough fat, the sausages will be dry. With it, they’re juicy and flavorful.
Spices and Aromatics:
- Garlic – Freshly minced or crushed
- Salt and black pepper
- Thyme or summer savory ("cimbru") – traditional to Romania
- Allspice, ground anise, and coriander – these round out the Balkan flavor
Note on herbs: If you live in the U.S. and can’t find summer savory, thyme is a perfect substitute. I've used thyme in Minnesota for years in Romanian recipes like sausages and cabbage rolls. You can also use Greek or Mexican oregano if you prefer.
Other Essentials:
- Baking soda – helps tenderize and aerate the meat
- Beef broth or cold water – keeps the mixture soft and juicy
Make sure the broth is very cold. Mix thoroughly. Your hands work best, but a stand mixer can help with larger batches.
How to Make Mititei
- Dissolve the baking soda in the cold beef broth or water.
- In a large bowl, combine ground meats, garlic, salt, spices, and herbs.
- Gradually add the cold broth to the mixture while mixing well.
- The texture should be smooth and slightly sticky.
- Cover and refrigerate overnight. This step is crucial for flavor development.
Shaping and Grilling
The next day, use wet hands to form sausage-shaped cylinders, about 2–3 inches long and 1 inch thick. Place them on a foil-lined tray until ready to grill. Preheat a charcoal grill to medium-high. Avoid extreme heat. Mititei should cook slowly to stay juicy.
Grill for about 8 minutes, turning once. Don’t flip until they release easily from the grill. Cook until just a hint of pink remains inside.
Serving Suggestions
Serve hot with:
- Classic yellow mustard
- Rustic bread or fresh buns
- French fries
- Cold Romanian beer (or your favorite)
Add a tomato salad or pickled vegetables for a traditional touch.
More Recipes To Love
- Romanian Easter Meatloaf-Drob de Carne Tocata cu Legume
- Walnut and Jam Bars- Hungarian Londoni Szelet
- Chicken Soup With Sour Cream And Garlic
- Beans With Pork Shank recipe in the Crock Pot
- Romanian Traditional Sweet Bread With Walnuts- Cozonac
- Roasted Pork In Garlic Tomato Sauce
- Romanian vegetable spread-Zacusca
- Romanian Fruit Coffee Cake(Pandispan Cu Fructe)
- Rum Raisins Cookies
- Romanian Traditional Sweet Cheese Pastries- Poale In Brau(Branzoaice)
- Authentic Romanian Sauerkraut Stuffed Cabbage Rolls
📖 Recipe
Mititei- Authentic Romanian Grilled Sausages Recipe
Ingredients
- 2.2 lb ground beef 1kg
- 1 lb ground pork or lamb
- ½ pound of ground beef suet
- 1 garlic head minced
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon dried summer savory or thyme
- 1 teaspoon ground allspice
- 1 teaspoon ground anise
- 1 teaspoon ground coriander seed
- 1 ½ cups beef broth or plain water
- 1 teaspoon baking soda
Instructions
- Dissolve baking soda in the beef broth or plain water. Set aside.
- Use a garlic press to crush the garlic cloves.
- Place the meat with all ingredients in a large bowl, including the garlic, and mix thoroughly. (If you have a stand mixer, this will work too. )
- Add the broth in stages, mixing well after each addition. (The meat mixture needs to get to a smooth consistency, like a paste, but not too loose.) You might not need to use all the broth/water.
- Cover the bowl and refrigerate overnight for the meat to absorb the flavors.
- The next day, line a tray with foil and set it aside.
- Take the meat out of the refrigerator and, with wet hands, form the “Mititei” in a cylinder shape 2-3 inches long and 1 inch thick.
- Place them on the tray. Continue until you finish all the meat.
- Grill them on high heat, preferably on coal, not gas. Flip them to cook on both sides and cook them to your desired doneness. (around 8 minutes)
- They are delicious when done with just a little pink inside and very juicy.
- Serve with mustard, fresh bread, or French fries next to a cold beer.
- Notes: The “Mititei” meat should contain a pretty good amount of fat. The original recipes use beef suet, fat pork meat(usually shoulder), or lamb. You can use only beef, but you will need to add oil to the mixture to replace the fat. If you do not use fat, the Mititei will be dry.
- Baking soda is mandatory, so do not omit it.
Stephanie says
I lived in Cluj-Napoca when I was 10 for about 6 months and these little guys were one of the many highlights. Thank you for sharing!!! Do you happen to know what that circle grill is called? I’d love to ship one in but I have no idea where to start. Great blog!!!
The Bossy Kitchen says
Hi Stephanie, I am happy you liked the recipe. Let me know if you make it, I am curious if they taste the same as the ones you used to eat as a child. As for the circle grill, I am sorry, I have no idea how to buy one. The closest I was able to find on Google is on this website, but I don't think you can ship one in the States. Here is the link: http://magazinproduse-fonta.ro/disc-fonta-picnic-gratar-barbeque Most of the time, these grills are made by locals and it is not easy to find one in the stores. I agree with you, they are awesome and the food that comes out of these grills is out of this world. I looked on Ammazon, hoping to find one here, but with no success! 🙁
sheri says
@Stephanie, try searching for Discada Disc Cooker, Cowboy Wok, Cooking Disco or Disk Grill. Kinda like a wok, but it will provide the function of the grease dripping down to the potatoes.
The Bossy Kitchen says
That is a great idea, Sheri! Thank you for your comment!
Mr Mihai Ionita says
This one here it's quite similar. https://www.ebay.co.uk/p/Bayou-Classic-7488-17-Cast-Iron-Campfire-Griddle/2256065649?iid=352426447091&chn=ps&ul_ref=https%253A%252F%252Frover.ebay.com%252Frover%252F1%252F710-134428-41853-0%252F2%253Fmpre%253Dhttps%25253A%25252F%25252Fwww.ebay.co.uk%25252Fp%25252FBayou-Classic-7488-17-Cast-Iron-Campfire-Griddle%25252F2256065649%25253Fiid%25253D352426447091%252526chn%25253Dps%2526itemid%253D352426447091%2526targetid%253D142405561506%2526device%253Dm%2526adtype%253Dpla%2526googleloc%253D1007144%2526poi%253D%2526campaignid%253D207297426%2526adgroupid%253D13585920426%2526rlsatarget%253Dpla-142405561506%2526abcId%253D%2526merchantid%253D118930063%2526gclid%253DCj0KCQjw3KzdBRDWARIsAIJ8TMQ6IrMBSgYp5POLDLmun-TmxgJsbEzOk1UNqgoHjy5Iopcl_hCd66MaAmX0EALw_wcB%2526srcrot%253D710-134428-41853-0%2526rvr_id%253D1682622246946%2526rvr_ts%253D180c16801660ac84d00643faffe76f6d
The Bossy Kitchen says
Yes, you are right.
Katy says
Really yummy recipe, thank you for sharing!
Stephen says
Lovely recipe, made better with Cimbru instead of Thyme. I found this on eBay from user "steakandmash" 🙂
Brian Denczek says
My wife’s father lives in Romania and when we visit we always go to these festivals in the fields just outside the small towns. These remind me of the sausages we would get from there. My Wife won a barbecue contest against several chefs making these.
Rick Georgesco says
Normally thyme is not the preferred herb, it's a variety of summer savory called cimbru but anywhere where is not available greek oregano t's better. Also, 2 tbls are indicated.
Karen Weiss says
Hi, delighted to find your website and looking forward to trying out your recipes. My mother-in-law was Romanian and a brilliant cook and so I have eaten many of these dishes you describe. My husband has a yearning for his mother’s dishes ( sadly she passed away many years ago) so I look forward to giving him a treat.
There was a cake she used to make and I wonder if you might have a recipe for it as it was quite delicious. It was a hazelnut torte with hazelnut ganache . The cake was sliced several times horizontally with the ganache in between each slice and used as icing as well. If you know of it I would be grateful for the recipe. Thank you, Karen
Anna says
@Karen Weiss, I thin the cake you're talking about is called "Dobos". You can sometimes find it in European bakeries such as Russian, Hungarian, Romanian if you're lucky enough to have one close by. Google it and see if that is the one you're talking about. I bet it is.
Sharon Adelar says
These sausages sound very tasty! May I ask, what is the purpose of the baking soda?
Kind regards,
Sharon
The Bossy Kitchen says
Hi Sharon, The article explains why we use baking soda. It makes them fluffier and easier to digest.
Salient says
Da, copilarind in Romania in timpul comunismului a fost o experienta trista. Dar imi aduc cu mare placere de creativitatea gastronomica a mamei care punea pe masa niste capodopere culinare din putinele igrediente care se gaseau la "alimentare".
Imi amintesc ca reteta de mici din Resita si Timisoara continea carne de vita (cu sau fara miel). De aceea mititeii erau putin rosii in centru si extrem de suculenti, lucru care nu e posibil cu carnea de porc. Eu fac mici folosind carne de vita si miel (proportia 2:1).
Complimente, Gabriela. Bine scris si bine ilustrat!
The Bossy Kitchen says
Multumesc frumos!
Salient says
Cu placere. De asemenea, eu adaug patrunjel tocat foarte marunt la amestecul de mititei si un pic de chimion macinat.
La multi ani!
Nona says
Hi, I was wondering how I should prepare the suet. Shaved, ground or reduced to lard?
The Bossy Kitchen says
Shaved or ground suet should work fine.
Matt says
Summer savory is also known as marjoram, used in Eastern Europe a lot
The Bossy Kitchen says
Hi Matt, Summer savory is not marjoram. You can replace summer savory with thyme or marjoram, as they taste quite similar, but they are not the same plant. And yes, we use summer savory in a lot of meat dishes in Eastern Europe.
Toni Oros says
OMG as a child I would scarf down oh so many Mititei at the RAYS picnic (Romanian American Youth Society) I could not get enough. Thanks for the recipe I will be making on the 4th of July's grill.
Gabriela says
🙂 I know the feeling, they are sooo good! Enjoy them on your grill and happy 4th of July!