Mititei (Mih-Tih-Tay)

Mititei (pronounced mih-tih-tay) are Romania’s beloved grilled skinless sausages, and they’re a staple at every outdoor gathering, beer garden, and street food stall across the country. Seasoned ground beef rolled into small cylinders and grilled over high heat until the outside is crisp and charred while the inside stays juicy.

The baking soda is the secret ingredient that makes mititei different from ordinary grilled meat. It raises the pH of the beef, which helps the proteins retain moisture during the intense heat of grilling. The result is a sausage that’s noticeably more tender and juicy than the same meat without it.

Beef stock mixed into the meat adds moisture and flavor that plain water can’t match. Veal stock, if you can find it, is the traditional choice and gives an even more refined taste. Garlic, rosemary, a pinch of ground cloves, and black pepper keep the seasoning simple and let the beef flavor lead.

Overnight resting in the fridge lets the flavors meld and firms the mixture so it holds its shape on the grill.

Chef Tips

• Bring the meat to room temperature for a full hour before grilling. Cold sausages cook unevenly and stick to the grate.
• Wet your hands when rolling the cylinders. The mixture is sticky and clings to dry skin.
• Baste with olive oil every 2 minutes while grilling. This prevents sticking and helps build a crisp crust.
• Serve immediately with mustard, crusty bread, and cold beer for an authentic Romanian experience.

Variations

• Pork-beef blend: Use half pork and half beef for a fattier, more traditional version found in some regions.
• Lamb mititei: Substitute ground lamb for a richer, gamier flavor.
• Indoor method: Broil on the top rack at high heat if you don’t have access to a grill. Rotate every 2 minutes.