Romanian Grilled Sausages (Mititei)
Photo: Alice Wiegand, CC BY-SA 4.0
Mititei are skinless grilled sausages from Romania, and they rely on almost nothing but good minced meat. Pork is the usual choice, though beef or a mix of the two works. Garlic, white pepper and paprika are the only seasonings, so the meat does the talking. Because there is no casing, you shape each one by hand, and the key is to take them off the heat before they dry out.
Instructions
Put the minced meat, minced garlic, white pepper and paprika in a bowl and work them together by hand until the mixture forms a uniform paste.
Shape the paste by hand into short sausages about 7 to 8 cm long and 2 to 2.5 cm thick (roughly 3 x 1 inch). Each one should weigh about 50 grams.
Grill the sausages until they are cooked through, taking care not to let them dry out.
Serve them with salt, mustard and bread. If you cannot grill, fry them in a skillet with some lard instead of oil.
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