Prep Time:

Cook Time:

Yields: 6

Description Edit

These are spicy garlicky http://

Ingredients Edit

  • One third each ground pork, lamb and beef for a total of 2-2.5 lbs meat (see note about meat in comments below)
  • 1 tablespoon baking soda
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 1/2 tablespoon coriander
  • 1/2 tablespoon cumin
  • 1/2 tablespoon dried thyme
  • 10 cloves garlic
  • 1/4 cup water or vegetable/beef stock

Directions Edit

  • Mix well all the ingredients together
  • Beat either water or vegetable/beef stock into the mixture
  • Leave mixture in fridge to set for a couple of hours or ideally overnight - this is an important step that aids the meat in coming out tender
  • Form into little 3-4 inch sausage shapes
NOTE: Keep a bowl of water handy to wet hands (this prevents the meat from sticking to fingers).
  • Grill on very hot grill, turn once
  • Serve with bread rolls and mustard
To get this right, if you have access to a butcher, double grind the meat and ask the butcher to include fattier pieces or mix in some pork fat in the mixture - this will melt off on the grill, but it keeps the meat rolls moist and tender Romanians eat mici with mustard inside a bread roll - add a cold beer and a lazy summer evening and you are in heaven.

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