Mici (Mititei) — Romanian Grilled Garlic Sausages

• 1⅛ lbground beef chuck, 20 percent fat
• 10.5 ozground pork shoulder
• 7.1 ozground lamb shoulder
• ½ cupcold beef bone broth
• 6 clovegarlic (finely grated or crushed to a paste)
• 16 gfine sea salt
• 5 gbaking soda
• 2 tspfresh lemon juice
• 2 tspdried thyme (Romanian cimbru is ideal if available)
• 1½ tspground coriander
• 1½ tspground black pepper
• ½ tspground allspice
• ½ tspground cumin
• 1 tbspneutral oil (for oiling hands and grill grate)
• 2.8 ozRomanian mustard

Instructions

1. 1

   Combine the dried thyme, ground coriander, black pepper, allspice, and cumin in a small bowl. Rub the mixture between your fingers for 20 seconds to wake up the aroma before it goes into the mici.

2. 2

   Stir the cold beef bone broth, grated garlic, sea salt, baking soda, and lemon juice together until the salt and baking soda dissolve. The liquid will foam lightly, which helps create the springy texture associated with proper mititei.

3. 3

   Place the beef, pork, and lamb in a chilled mixing bowl and scatter the spice blend over the meat. Mix by hand or with a stand mixer on low speed for 2 minutes, scraping the bowl once so the seasoning is evenly distributed.

4. 4

   Add the seasoned broth in 3 additions, kneading for about 2 minutes after each addition. Continue mixing until the meat paste looks tacky, slightly elastic, and able to cling to the side of the bowl.

5. 5

   Cover the bowl tightly and refrigerate the mixture for 12 hours. This rest is a key mici technique because the garlic permeates the meat and the baking soda firms the texture without using sausage casings.

6. 6

   Lightly oil your hands and divide the chilled mixture into 16 portions of about 70 g each. Roll each portion into a short cylinder about 10 cm long and 3 cm thick, pressing gently so there are no cracks.

7. 7

   Heat a charcoal or gas grill to medium-high, about 220 C, and brush the grate with the neutral oil. Place the mititei on the grill with space between them, then cook for 10 to 12 minutes while turning every 2 minutes.

8. 8

   Remove the mici when they are browned, lightly charred in spots, and reach 70 C in the center. Rest them for 3 minutes so the juices settle before serving with mustard, bread, and a Romanian table spread such as mămăligă or zacuscă.