Mici recipe

Skinless Romanian grill sausages whose bounce comes from cold beef bone broth and baking soda kneaded into the meat, then rested overnight.

12 hours and 35 minutesmedium12 ingredients

Ingredients

• 600 g ground beef
• 200 g ground lamb
• 200 g ground pork
• 150 ml beef bone broth
• 8 clove garlic
• 1 tsp baking soda
• 1 tsp allspice
• 1 tsp coriander
• 1 tsp caraway
• 1 tsp paprika
• 1 tsp thyme
• 2 tsp salt

How to make Mici

1. Mix 600 g ground beef, 200 g ground lamb and 200 g ground pork in a cold bowl.
2. Crush 8 garlic cloves, steep them 10 minutes in 150 ml cold beef bone broth, then strain the broth and discard the solids.
3. Add 1 tsp baking soda, 1 tsp ground allspice, 1 tsp ground coriander, 1 tsp crushed caraway, 1 tsp paprika, 2 tsp dried thyme and 2 tsp salt to the meat.
4. Pour in the garlic broth a little at a time and knead for 10 minutes, until the paste is sticky and pale. The broth plus the baking soda is what makes mici springy instead of crumbly.
5. Cover tightly and rest in the fridge at least 8 hours, ideally 24.
6. With wet hands, roll fingers about 8 cm long and 3 cm thick.
7. Grill over hot charcoal for 8 to 10 minutes, turning often and never pressing them. The outside should char while the middle stays juicy.
8. Serve with mustard, white bread and pickled peppers. Mustard is a condiment here, not an ingredient in the paste.

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