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Romanian Sausages Recipe

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  • Romanian Sausages...Mititei/Mici. Yes, finally a mititei recipe I am happy about! I just had to have this recipe in my collection of Romanian recipes. Most Romanians, if not all, appreciate really good mititei. For those of you who aren't Romanian, bear with me this time around:).
  • Well, I finally found the 'perfect' recipe for mititei using an old 1920's recipe written in Romanian. If you know Romanian, you can click on the link. Ok, I don't know for sure if the story is true, but the recipe was a winner! Granted, the recipe left out the amount of liquid that was needed and the salt amount. But who cares. I figured I could come up with my own amounts...and it worked. I have tried making mititei for some time now, and have always been disappointed with the results. Texture and taste weren't there. I even used a food processor to "grind" the meat, hoping to get the right consistency of the meat....to no avail.The mititei should have a light and 'spongy' feel to them... definitely not dense. I know some people use other cuts of meat such as pork....but to me, the mititei should be all beef. I also did not know the exact spices that were used in a mititei recipe. I just wasn't able to come up with a winning recipe. I loved the combination of the spices used in this recipe. Somehow, I thought you would only use savory, garlic and salt...hmmm, what a revelation! I remember eating mititei in Romania, and I could never even come close to any thing like them. But the minute I bit into one of these, I knew it was pretty close. I am really excited about this recipe. Here are some shortcuts/secrets that have made this recipe a winner for me....
  • Now, the recipe has you boil beef bones to a gelatinous liquid. I know it would take some time to achieve that...quite a few hours, actually. I needed and wanted to make this recipe easy enough for the home cook. I chose to use some ready-made beef stock, to which I added some unflavored gelatin. This would "mimic" the homemade gelatinous beef stock the recipe required. I also chose to use a cut of beef that would be easily available to everyone and eliminate the hassle of finding the neck meat the recipe required. I also researched the names of the spices and found that summer savory was the closest to the Romanian herb called "cimbru"...you could as well use regular savory. Thyme is too strong, it wouldn't work as well(that's my personal opinion). The recipe required "chimion turcesc" or Turkish cumin. Supposedly, it is just plain old cumin. I think, however, that it may be a bit different, as I found it just a bit overpowering. Nonetheless, the overall taste and texture was incredible! I am finally sharing my version for the best mititei, according to me(and a few others:))! I happened to make regular dinner size mititei, as well as a smaller appetizer version. I really hope you can give these a try and let me know what you think.
  • Tip: if you are thinking of freezing the uncooked mititei, don't. It won't be the same, somehow the gelatin breaks down, and as you cook them, the liquid seeps right out of them. Believe me, I tried:) They are still pretty good, but not the same.

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    " It was excellent "
    elgourmand ate it and said...
    This/these will be great. The only trouble with this recipe is that only 1/2 of one percent of the people who read it will try it. I've copied it and will look for ways to make it easier, while still getting a good end result. One thing that comes to mind is using a mixer with dough hooks for the mixing process. Thanks for a really great post. RJ
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  • alisdhair 13 years ago
    Doamne miluieşte !!!
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choclytcandy Dallas, Dallas

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