Mititei
4 servings
60 minutes
Mici are aromatic meat sausages that are a pride of Moldovan cuisine. Their history traces back to the Balkan region, where similar dishes have been prepared for centuries. The main feature of mici is their juiciness and rich flavor achieved by combining beef and pork along with garlic, spices, and starch. Milk makes the filling tender while thorough pounding enhances the texture. These appetizing sausages are fried until golden brown and then stewed with onions and bay leaves, acquiring a rich spicy aroma. Mici are served hot, often with fresh bread, mustard or spicy sauces. They are served at family celebrations and cozy restaurants where their taste consistently delights gourmets.
1
Pass the meat through the grinder twice, add baking soda, salt, pepper, starch, and minced garlic.
- Baking soda: pinch
- Salt: to taste
- Ground black pepper: to taste
- Starch: 2 tablespoons
- Garlic: 6 cloves
2
Mix the minced meat by adding milk. Beat the minced meat well for 5 minutes, cover with film, and place in the refrigerator for two hours.
- Milk: 1 glass
3
Form sausages from minced meat. Fry on high heat until browned. Place in a pot with a thick bottom or in a cauldron.
- Lean beef: 300 g
- Pork neck (collar): 700 g
4
Place sliced onions on top, add bay leaves, and sprinkle with pepper.
- Onion: 2 heads
- Bay leaf: 3 pieces
- Ground black pepper: to taste
5
Pour boiling water, add salt to taste. Cover with a lid, bring to a boil, reduce heat and simmer for 30 minutes.
- Milk: 1 glass
- Salt: to taste
