Mititei- Authentic Romanian Grilled Sausages are made with ground beef, garlic, and other spices. They are served with mustard, bread, and cold beer.
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Delightful Reasons to Try It
When in the mood for partying and the weather is fine, Romanians go out for picnics. One of their favorite food out there is "Mititei" or "Mici."
Mititei are small skinless sausages made with ground beef, lamb or pork meat, garlic, and other spices.
The sausages are grilled on a hot charcoal grill and served with mustard, fresh bread, French fries, and cold beer. It is a meat dish encountered in multiple countries in the Balkans, but each uses its own mixture of spices.
I took this photo at a summer festival in Bucharest, Romania.
The Mititei are a delicious summer delight. As Americans get together for hamburgers and hot dogs, Romanians gather for Mititei and grilled meats.
We gather with family and friends and enjoy the meats with salads, good wine, and cold beers.
And we make lots of "Mititei" because they are so good that you cannot eat just a few. They must be grilled to perfection and have to be juicy, soft, and slightly pink on the inside.
A few years ago, when we visited Maramures, a beautiful region in the northern part of Romania, we had these grilled sausages with French Fries cooked on this device.
The grill had a round shape and looked like a hat.
Bacon was cooked first on the edges of the grill, and potatoes were fried in the rendered fat released in the middle.
The "mititei" were added to the grill and cooked.
I cannot even describe the taste of the fried potatoes and the grilled meats cooked like this. Juicy and delicious! Add a summer tomato salad to all this, and you will have the best meal you have ever had!
How to make
Meat: The best taste for these little sausages is acquired when the meat is prepared the night before, so the ingredients have time to get friendly with each other.
The meat mixture has a lot of spices and a little bit of baking soda. The baking soda makes them fluffier and easier to digest.
Traditionally, the meat is a mixture of beef and lamb. Pork is accepted instead of lamb for those who don't like the taste.
It has to contain some fat, so for that matter, beef suet is added to the ground meat. If you cannot find that, just buy some pork with a little more fat.
The final product will be juicy and delicious. Without fat, the sausages will be dry and boring.
What kind of spices and herbs do you need?
The recipe came to Romania hundreds of years ago from the Turks. Most countries in the Balkans have a recipe of Mititei, even if they call them differently, like Ćevapi or ćevapčići.
However, each country adapted the recipe according to the spices available and the taste they enjoyed.
The rule, in general, when you make sausages, is to use fresh condiments, as they have a more intense flavor than the ones sitting in the back of your pantry cabinet.
Thyme, black pepper, allspice, anise, and coriander spices are traditional for the Romanian Mititei.
Thyme and other ingredients
Some of you told me that I need to use the so-called "cimbru" instead of thyme to make this recipe. Well, Romanian "cimbru" is called summer savory, but to tell you the truth, I never saw summer savory in Minnesota's stores.
I had to replace it with thyme because this is what is available. I used thyme for roasting meats to make sausages, cabbage rolls, and other traditional Romanian recipes that require summer savory.
You also have to remember that the ingredients for most recipes I share with you on this blog are adjusted to fit American needs. I know there are many purists out there who would insist that I have to make the recipe in one way or another.
However, for a regular American, who might have some Romanian roots and would love to try some recipes, thyme is a perfect option for this recipe.
If you do not like thyme and cannot find summer savory, use Greek oregano, or even Mexican oregano, which are milder and will not change the taste of the meat considerably.
What other ingredients you will need
Garlic.
The garlic is crushed and spread through the mixture. I gave you the amount of garlic for the meat, but you can adjust it according to your own taste. Some people like it more garlicky, and some people don't.
Beef broth.
You will also need a concentrated beef broth or plain water. Make sure it is very cold. The idea is to add enough liquid to the meat, so you obtain a soft mixture.
The mixture has to be mixed really well. For that matter, if you have a vertical stand mixer, you can use it. Otherwise, use your clean hands to mix and even knead the mixture really well.
When you are done mixing, cover the bowl and place it in the refrigerator overnight.
The ingredients will have time to get friendly with each other and transform the sausages into a symphony in your mouth.
What size to make the Mititei and how to cook them
The next day, using your wet hands, form cylinders about 2-3 inches long and 1 inch thick. Approximately. Try to make them the same size. They will cook evenly.
Traditionally, the sausages are grilled on a wood and charcoal grill. The grill should not be scorching (the sausages will burn on the surface and stay raw in the middle).
If the heat is too low, the sausages will dry out. Do not flip them unless they come off easily from the grill. If you mess with them, they will break.
The time is approximately 8 minutes, but each grill is different.
Serve them with mustard, fresh buns, or French Fries. A beer is always a perfect addition to them.
Enjoy and happy grilling!
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📖 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!