Homemade mici– romanian garlicky meat open sausage
Ramona's Cuisine -
• 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
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·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
- 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.
- 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.
- 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
- 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.
- Transfer the sausages in the fridge to rest for 2 to 4 hours but you can leave them overnight too, it’s absolutely okay.
- 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.
- Serve in a fresh bun (just like a hotdog with mustard and a cold glass of beer. Heavenly!