Mici (Romanian Sausages)


These skinless sausages are traditionally grilled over charcoal and served with mustard, fried potatoes, and maybe a tomato and cucumber salad. They are also often served with bread.


  • 1 lb. Ground beef chuck
  • 1 lb. Ground pork
  • 1 lb. Ground lamb
  • 1 tsp Ground cumin
  • 1/2 tsp Ground allspice
  • 1/2 tsp Ground black pepper
  • 1 head of garlic
  • 1 tsp kosher salt
  • 1 ounce water
  • 1 ounce sunflower oil (canola, corn or peanut oils will do)
  • 3 – 4 ounces of bread (crusts removed)
  • 1 tsp baking soda (bicarbonate of soda)



  1. Place the ground meats into the bowl of a stand mixer.
  2. Grind the cumin, the allspice and the pepper and add to the mixer bowl.
  3. Clean the head of garlic and chop the cloves into small pieces. Place in a mortar, add the kosher salt and mash into a paste with a pestle.
  4. Move the garlic paste into a small bowl, add the water and oil and mix vigorously with a fork or whisk. This is sometimes referred to as mujdei.
  5. Add the bread to the garlic mixture and mix to form a very thick sauce. If you need to, you can add a bit more water. The bread should be totally broken down.
  6. Add the garlic and bread mixture to the meat.
  7. With a paddle attachment installed, mix the meats and spices and garlic mixture on low speed and add in the baking soda.
  8. Turn the speed up to 2 or 3 and mix until well blended and tacky looking.
  9. Form the sausages by using a 1 ounce disher (ice cream scoop) and taking a heaping disher full of meat and then rolling a sausage between your hands. Be careful not to allow the ends to taper. Wetting your hands can be both a help and a hindrance. Roll the sausages to about the thickness of your thumb and about 4 inches long.
  10. Cook on a hot grill, gas, charcoal or electric. Or, as I have done, use a smoker set to 275F on your favorite wood. I used alder, cherry and apple. Cook to an internal temperature of about 150F.