Romanian Sausage (Matiti)

Mititei, also called mici, are Romania’s beloved skinless sausages and the country’s most iconic street food. Ground beef and ground pork are mixed with a garlic-water paste, beef stock, baking soda, thyme, and basil, then shaped into small finger-sized rolls and grilled.

The baking soda is the unusual ingredient that makes mititei what they are. It raises the pH of the meat mixture, which changes the protein structure and gives the cooked sausages a springy, almost bouncy texture that regular meatballs and patties don’t have. It’s the same technique used in Chinese velveting, applied to Romanian grilling.

The garlic paste blended with water distributes the garlic evenly throughout the entire mixture instead of leaving concentrated pockets. Every bite should taste equally garlicky.

Kitchen Tips

• Mix the meat and spice paste together thoroughly but don’t overwork it. You want even distribution without squeezing all the fat out.
• Chill the mixture for at least two hours (overnight is better) before shaping. Cold meat holds its shape on the grill and the flavors meld together.
• Shape into small cylinders about the size of your finger, roughly 3 inches long. Wet your hands to keep the meat from sticking as you roll.
• Grill over high, direct heat and turn frequently. The outside should char while the inside stays juicy.

Variations

• Use all beef for a pork-free version, adding a tablespoon of beef tallow to compensate for the lost fat.
• Add a pinch of ground caraway seed and smoked paprika for a more Hungarian-influenced flavor.
• Serve with mustard and fresh bread, the traditional Romanian way, alongside cold beer.