About this Dish
Skinless grilled sausages of mixed meat, seasoned with garlic and spices.
History & Origin
Legend says mici ("little ones") were invented when a 19th-century Bucharest innkeeper ran out of sausage casings and grilled the seasoned meat directly instead.
IngredientsServes 4
🥩Ground beef (80% lean), 500g
🐑Ground lamb, 300g
🐷Ground pork, 200g
🧄Garlic, 6 cloves minced
🫙Beef stock, 100ml warm
🌿Fresh thyme, 1 tsp dried or 2 tsp fresh
🌶️Paprika, 1 tsp
⚫Black pepper, 1 tsp freshly ground
🧂Salt, 1.5 tsp
🫧Baking soda, 1 tsp
Method
1
Combine the ground beef, lamb, and pork in a large bowl. Add the minced garlic, salt, black pepper, paprika, thyme, and baking soda and mix everything together thoroughly with your hands.2
Gradually pour in the warm beef stock a little at a time, kneading the mixture as you go. The stock helps keep the mici juicy and gives them that authentic texture — the mixture should feel sticky and well combined.3
Cover the bowl with cling film and refrigerate for at least 4 hours, but overnight is best. This resting time is crucial as it lets the flavours meld and the baking soda work its magic for a tender bite.4
When ready to cook, wet your hands with water and shape the meat into small cylinders about 8–10cm long and 3cm wide, rolling them firmly on a flat surface. You should get around 20–24 pieces.5
Preheat a charcoal grill or a cast iron griddle pan to high heat and brush lightly with oil. Grill the mici for about 10–12 minutes total, turning them every 2–3 minutes until they are nicely charred on the outside and cooked through.6
Serve immediately with mustard, fresh bread, and pickles. Mici are best eaten straight off the grill while piping hot!User Reviews
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