How to prepare this recipe
How are Romanian Mici made? What ingredients do we use to make homemade Mici? How many calories does a grilled Mici have?
What would be in Romania the grill without Mici and what to do on May 1, if not to heat the grill?
|Prep time||Cook Time||Rest Time||Total Time|
|40 min||20 min||720 min||780 min|
Maybe other peoples have similar specialties – see Serbian Cevapi – but not identical, the Romanian Mici is unique in terms of seasoning and the content of bone soup and baking soda, a combination that makes it very fragile.
An interesting thing: so great and authentic is the love of Romanians for the Mici, that it was, perhaps, the first reason why Romanians really fought with the highest forums in Brussels.
In February 2014. Mici were removed in lawless by European standards. And the Romanian Mici was a good enough cause to overcome the rigidity of the high officials of the European Union and to win this battle that seemed impossible (a sign that it is possible).
Meat for Mici is very important to be of good quality, not just stingrays and tendons. That’s why I usually use the beef pulp I chop at home.
Be careful, veal is not suitable for Mici, no matter how good is, Mici need a meat with a water content as low as possible. Also, the meat used for making the Mici should not be lean, because the sausages would come out dry. If the piece of meat you bought has some fat on it, it should not be removed. Pork is chosen fatter, so the meat / fat ratio is about 1: 1.
Both types of meat are given through twice the grinder.
The beef broth you use must be unsalted and obtained from bone marrow, well cooked and will be completely cold when preparing the paste for Mici. If the beef broth is salty, reduce the amount of salt used in paste.
You can also use cold water, but, obviously, the high quality Mici will be the ones made with broth.
For successful Mici, kneading is very important, so if you do not have a food processor on which to rely, knead the dough vigorously by hand, adding the broth little by little, about 25-30 minutes.
The Mici dough is well kneaded when it has a pasty appearance, like a dough. Refrigerate for at least 12 hours before proceeding to the next step.
After the “regular rest time”, the formation of mititei begins. They can be formed with oiled hands or sausage maker.
It is important to form small pieces of equal size, because this way they will cook evenly on the grill. I form mititei with a weight of about 50 grams and a diameter of no more than 3-4 cm.
A regular Mici has a crust all around and a juicy interior. To achieve this, the small fire will not help, you will get pale and dry Mici.
So, heat the whole grill well, get a good grill tong at hand and fry the Mititei on each side for 2-3 minutes. Turn them with the tongs 3 times, so that they catch the crust everywhere. If the falling drops of fat show signs of ignition, sprinkle the grill with water, but do not extinguish the fire.
After 8, the maximum of 10 minutes will be ready. Fragile and juicy, and incredibly delicious.
Double or triple-grind the meat and garlic. Include the fat pieces too in the mixture: it keeps the meat rolls moist and tender.
Mix all the ingredients together well. Dissolve baking soda in the beef broth and beat into the mixture.
Knead with standing mixer at list 8 to 10 minutes, or 20 to 30 minutes by hand.
Transfer the sausages paste to the fridge to set for at list 12 hours, or ideally one day. This is an important step that helps the meat come out juicy and tender.
After resting time form the sausages.
Keep a bowl of water nearby to wet your hands. Form the meat mixture into sausage shapes, or form them with a sausage stuffer. In this way will be for sure equal sizes.
Grill the Mititei on each side for 2-3 minutes. Turn them with the tongs 3 times, so that they catch the crust everywhere.
They go well with a good and spicy mustard and a fresh bun. Or french fries.
Add a cold beer on a lazy summer evening and you are in heaven.
All, really all our friends are crazy for Mici.
Enjoy, Good Appetite!