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CyberCom™ :: Recipes :: Traditional Romanian Lamb Sausages (Mici or Mititei)

A Romanian traditional favorite!

Traditional Romanian Lamb Sausages (Mici or Mititei)

Traditional Romanian Lamb Sausages (Mici or Mititei)

PREPARATION: 1 hour 30 minutes
COOKING: 30 minutes
MARINATING: 24 hours
TOTAL: 26 hours
PORTION(S): 8-10 servings (arbitrary, depending on the thickness of sausages)

INGREDIENTS (for the broth)


PREPARATION (of the bone broth)

  1. Boil the beef bones in 2 liters of water until the bones soften, but without breaking up.
  2. Reserve 2 cups (500 ml) of the resulting broth.


  1. Vigorously mix the 3 meats, gradually adding broth.
  2. While mixing, add the Jamaican pepper, paprika, rosemary, salt and pepper.
  3. Optionally, taste to determine the fit of the above condiments.
  4. Continue mixing for 5 minutes.
  5. Still mixing, add the garlic, then the baking soda.
  6. Continue mixing for 10 minutes, until homogeneous.
  7. Form the meat into sausages 10 cm (4 in) long and 5 cm (2 in) thick.
  8. With a kitchen brush, lightly oil each formed sausage on all sides.
  9. Place the sausages on an oiled cookie sheet.
  10. Place in the refrigerator for 24 hours to marinate.
  11. In a non-stick pan (if possible striated), heat 2 tablespoons of oil.
  12. Once the oil is very hot, but not steaming, grill the sausages for 2 minutes on each side.
  13. Continue to cook the sausages over medium heat for 10-15 minutes, turning them frequently.
  14. For added tenderness, cover the pan occasionally.
  15. Depending on the size of the pan, sausages may need to be cooked in stages. Add new oil at each step, if necessary.
The recipe for Romanian sausicces (mici or mititei) presented here is an authentic centennial Romanian recipe. Obviously, there are quite a few variations, depending on the region of Romania they come from, but this recipe is the basic one of all the other existing variants.

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