Homemade mici– romanian garlicky meat open sausage

Ramona's Cuisine -


Preparing the homemade stock:
• To make the beef or lamb stock at home I always choose oxtail or lamb neck and boil these for a good few hours. They can be made separate or mixed it really does not matter especially if you add lamp made to the Mici
• If you don’t eat pork replaced this by lamb but if you do, feel free to mixing all three meat to a ratio of 2:1:1 meaning 2 parts of beef, 1 part pork and 1 lamb. It’s a sensational one.
• needless to say that I always add chilli flakes to spice things up a little or serve them with a nice and spicy mustard.
• Resting time it’s an important st


☆☆☆☆☆ 0 votes

16 pieces
20 Min
8 Min


  • ·
    500 g ground beef i used 5% fat content
  • ·
    500 g ground pork i used 5% fat content
  • ·
    180 ml beef stock ideally homemade * see recipe notes
  • ·
    50 ml beer
  • ·
    1 tsp soda bicarbonate
  • ·
    1 tsp salt
  • ·
    3-4 cloves garlic grated and made into a paste
  • ·
    1 tsp thyme dry or fresh
  • ·
    1 pinch nutmeg
  • ·
    1/2 tsp coriander powder
  • ·
    1/4 tsp ground cumin optional
  • ·
    1/4 tsp ground pepper
  • ·
    1/2 tsp cayenne pepper or chilli flakes optional

How to Make Homemade mici– romanian garlicky meat open sausage


  1. Place the meat into a bowl, you can give it another whizz into food processor for a double grinding but don’t worry if you don’t fancy doing this. There is another solution – extra mixing/kneading.
  2. In a larger mug I mix the beef stock with a beer so that be carbonate spices seasoning salt pepper and give it a good good stir until the salt has dissolved entirely.
  3. Add this liquid mixture to the meat and mix really well until the mixture becomes almost a paste. And this is your double grinding technique
  4. You can now work with a dash of oil or water to form the sausages into their shapes. A little touch of oil takes you a long way so just grease your palms with a tiny dash of oil or, use a bit of water. I always use oil. It helps with preventing them from sticking. Place all on a plate or a little tray, something that can easily be placed in the fridge.
  5. Transfer the sausages in the fridge to rest for 2 to 4 hours but you can leave them overnight too, it’s absolutely okay.
  6. Place them onto a hot grill or in a hot pan and cook them on each side ( x 2) for no longer than 4 min.
  7. Serve in a fresh bun (just like a hotdog with mustard and a cold glass of beer. Heavenly!

Printable Recipe Card

About Homemade mici– romanian garlicky meat open sausage

Leave a Comment

20 Tasty Hot Dog Recipes

20 Tasty Hot Dog Recipes

Kitchen Crew @JustaPinch

Hot diggity dog! Here are 20 tasty hot dog recipes.

Simple Recipes For Leftover Easter Ham

Simple Recipes for Leftover Easter Ham

Kitchen Crew

If you're anything like me, there is always so much extra food after a holiday meal. Wondering what to do with the leftover Easter ham? These five simple recipes are...

Crock Pot Recipes For The Big Game

Crock Pot Recipes for the Big Game

Kitchen Crew

This Sunday a group of friends are gathering to watch the big game and, of course, to eat food! Whether it is pot luck or you are preparing the entire...