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Romania Pork and Lamb Sausage / Mititei |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Romania Pork and Lamb Sausage / Mititei recipe on the web!!ROMANIA Advance Preparation: 2 to 4 hours for chilling the patties Mititei are skinless sausages popular in Romania. Legend credits La Iordachi restaurant in Bucharest as their birthplace. One particularly busy night, the story goes, the kitchen ran out of regular sausages, so ground pork and lamb were mixed and patted into short, stubby sausage shapes (mititei means "little" in Romanian) and grilled without casings. The blend of spices used, including caraway, allspice, and cloves, makes this one of the most interesting ground meat dishes around. Some people like to use beef instead of pork; in either case, the meat shouldn’t be too lean. __ oz ground pork or beef __ oz ground lamb shoulder _ onion, small, minced as fine as possible _ clove garlic, minced as fine as possible _ tbs olive oil _ 1/2 tsp salt, or more to taste _ tsp baking soda _ tsp papadoms, , hot or sweet, preferably imported ___ tsp marjoram, dried ___ tsp caraway seeds ___ tsp black pepper, freshly ground, or more to taste ___ tsp allspice, ground Pinch cloves, ground 1. Combine the pork, lamb, onion, garlic, oil, 1 1/2 teaspoons salt, the baking soda, paprika, marjoram, caraway seeds, 1/2 teaspoon pepper, the allspice, and cloves in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary; it should be highly seasoned. 2. Lightly oil a large plate. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then roll each portion between your palms to form sausage shapes about 1 inch in diameter and 3 1/2 inches long. Place the mititei as they are made on the prepared plate. Cover loosely with plastic wrap and refrigerate them for 2 to 4 hours. 3. Preheat the grill to high. 4. When ready to cook, oil the grill grate. Arrange the mititei on the hot grate and grill, turning with a spatula, until nicely browned and cooked through, 6 to 8 minutes in all. Serve immediately. Makes 8 sausages; serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Cheeseburger Bacon and Smoked-Cheese Burger Avocado, Sprout and Salsa Burger Bulgarian Burgers / Kufteh Slipper Burgers / Chapli Kebab Bosnian Three-Meat Patties / Cevapcici Romania Pork and Lamb Sausage / Mititei Samba Dogs Spicy Chorizos Pork and Pomegranate Sausages / Kupati Samba Sausages / Choricou Beef Sates With Coriander / Sate' Age Flying Fox Sates / Sate' Kalong Lamb Sate With Tamarind Sauce / Sate' Buntel Tamarind Water Oasis Kebabs / Kofta Spiced Lamb and Beef Kebabs / Lula Kebab Persian Lamb and Beef Kebabs / Kubideh Shallot Kebabs With Pomegranate Molasses / Sogar Kebab Pomegranate Molasses / Narshrab Lamb and Pistachio Kebabs The Original Karim's Seekh Kebab Lamb In Lavash / Lyulya Kebab Lamb and Eggplant Kebabs / Sedzeli Kebab Cracked Wheat and Lamb Kebabs / Semit Kebab Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt Four-Pepper Chicken Kebabs / Kafta |
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