Romanian Mici Spiced Sausages (Print)

Juicy, spiced Romanian mici grilled to crisp perfection and tender inside, capturing rich traditional flavors.

# What You'll Need:

→ Meats

01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
02 - 0.66 lb ground pork
03 - 0.44 lb ground lamb (optional)

→ Aromatics & Spices

04 - 5 cloves garlic, finely minced
05 - 1 ½ tsp smoked paprika
06 - 1 ½ tsp ground black pepper
07 - 1 ½ tsp ground coriander
08 - 1 ½ tsp ground cumin
09 - 1 tsp dried thyme
10 - 1 tsp baking soda
11 - 2 tsp salt

→ Liquids

12 - 6.8 fl oz cold beef stock or sparkling water

→ Optional

13 - 1 tbsp vegetable oil (for shaping and grilling)

# Directions:

01 - In a large bowl, thoroughly mix all ground meats until evenly blended.
02 - Incorporate minced garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt into the meat mixture and blend uniformly.
03 - Gradually pour in cold beef stock or sparkling water, kneading the mixture for 5 minutes until it becomes sticky and cohesive.
04 - Cover and refrigerate the mixture for at least 2 hours, preferably overnight, to enhance flavor melding.
05 - With hands lightly coated in vegetable oil, form the mixture into finger-sized cylinders approximately 3 to 4 inches long and 0.8 inch thick.
06 - Heat a grill or grill pan to medium-high and lightly oil the grates to prevent sticking.
07 - Cook the mici on the grill for 3 to 4 minutes per side, rotating to evenly brown all sides and cook through with a crisp exterior.
08 - Serve immediately, traditionally accompanied by mustard and fresh bread.

# Expert Advice:

01 -
  • They're crispy outside and impossibly juicy inside, with spices that taste like they've been warming in your mouth all day.
  • Once you shape them, the hard part is done—the grill does the rest while you relax with friends.
  • Gluten-free by nature, and they freeze beautifully before cooking, so you can make them ahead.
02 -
  • The baking soda isn't a mistake—it's the reason they're tender and not dense; skip it and they'll be tough no matter how you cook them.
  • Cold liquid during mixing is non-negotiable; warm or room-temperature stock will separate the fat and leave you with a greasy, grainy mess.
  • Don't skip the refrigeration step; the cold mixture holds together better on the grill and the rested flavors are noticeably deeper.
03 -
  • If you don't have a grill, a grill pan on medium-high heat works beautifully and gives you better control over browning.
  • A splash of sparkling water instead of all beef stock adds subtle carbonation that makes the texture even lighter and more tender.
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