Romanian Sausages

These skinless Romanian sausages are modeled after mititei (or mici), the garlicky grilled meat rolls you’ll find at every outdoor gathering in Romania. Ground beef and pork get mixed with a garlic puree, beef stock, and a pinch of baking soda, then hand-rolled into stubby little logs.

The baking soda is the secret ingredient. It tenderizes the meat and gives the sausages a springy, almost bouncy texture that you just can’t get without it. Combined with the beef stock worked into the mixture, you end up with sausages that stay juicy on the grill instead of drying out.

Overnight refrigeration is not optional. The flavors need time to marry into the meat, and the cold firms up the sausages so they hold their shape when you handle them on the grill.

Pro Tips

• Crush the garlic directly into the water with a fork to make a smooth puree. Minced garlic creates uneven pockets of raw garlic flavor.
• Wet your hands before rolling. The meat mixture is sticky and will cling to dry palms.
• Grill over medium-high heat and turn only once or twice. Constant flipping prevents browning.

Variations

• Lamb blend: Replace the pork with ground lamb for a richer, more Eastern European flavor.
• Spicy mititei: Add a teaspoon of hot paprika and a pinch of cayenne to the spice mix for sausages with real kick.