Mici
Sign in to rate this recipe.
The Tale of Mici
Story updated
Mici, grilled minced-meat rolls, are said to have originated in the mid-to-late 19th century at a Bucharest inn when the cook, reportedly out of sausage casings, simply grilled the seasoned meat mixture directly without one; the shape stuck, and mici became a beloved grilled staple, though the story is more anecdote than documented fact.
Ingredients
Scale:· 6 servings
- 1 lb ground beef
- 1/2 lb ground pork
- 4 cloves garlic, minced
- 1 tsp baking soda
- 1/2 cup beef broth
- 1 tsp ground coriander
- 1/2 tsp dried thyme
- 1/4 tsp allspice
- Salt and black pepper
- Mustard, for serving
Instructions
- 1Dissolve baking soda in the beef broth and mix with the garlic.
- 2Combine ground beef and pork with the garlic broth, coriander, thyme, allspice, salt, and pepper, kneading well until sticky.
- 3Cover and refrigerate at least 4 hours, or overnight, to let the flavors develop.
- 4Shape the mixture into small skinless sausage logs, about 3 inches long.
- 5Grill over hot coals or a grill pan, turning frequently, 12-15 minutes until charred and cooked through.
- 6Serve hot with mustard and fresh bread.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.