Makes 40 sausages
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings Romanian Sausages
SERVES 6–8
Ingredients
- 2lbs lean ground beef
- 2tablespoons extra virgin olive oil
- 3garlic cloves, peeled and crushed into a paste
- 2teaspoons baking soda
- 1⁄2teaspoon dried thyme
- 1⁄2teaspoon red pepper flakes, crumbled
- 1⁄2teaspoon paprika (hot or sweet(your choice)
- 1teaspoon caraway seed
- salt & freshly ground black pepper
Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika, caraway seeds, and 2 tablespoons water in a large bowl.
Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to help keep mixture moist.
Cover bowl and refrigerate for at least 5 hours.
With wet hands, roll meat, 1 tablespoons at a time, into small balls, then shape balls into sausages about 3'' long and 1'' thick. Heat a grill pan over medium heat.
Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes.
Serve as an hors d'oeuvre or with potatoes as an entrée.
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More involved recipe...
1 head of garlic, crushed
1/2 cup warm water
Day 1:
1. Get your beef and spices all ready, along with the lemon juice and baking powder.
2. Grind beef 3 times. Yes, 3 times...ok, if you insist 2x (but I did mine 3x)! That is very important. Do not cut any fat out! The fat plays a very important role by making the mititei tender and juicy.
3. Place the meat in a large bowl.
4. Combine spices including salt and set aside.
5. Combine gelatin and beef broth and set aside to dissolve.
6. After it has dissolved, warm the gelatin broth to about 140 deg F...to activate the gelatin. Don't allow to boil, as boiling will deactivate the gelatin and it won't work properly. You just want the broth to get hot.
7. Let gelatin mixture cool slightly... setting it aside.
8. Add the lemon juice to baking soda. Let it sizzle.
9. Add baking soda mixture to the ground beef.
10. Mix the meat with your hands to incorporate the baking soda. (or do this in a mixer)
11. Add spices and 1/2 cup of previously warmed beef -gelatin broth( that has been cooled down a tiny bit) ... a little at a time as you mix the meat mixture with your hands.
12. Continue mixing and adding spices/broth for 30-40 minutes. Yes your hand will hurt! But this step is very important. The meat mixture will begin to stick to your hand. You will eventually feel the meat sort of become like a "bread dough", if you can imagine that(I've contemplated on doing this in a mixer, haven't personally done it so... I've used the mixer to knead the meat and it works wonderful! I use the paddle attachment and beat on medium for 10-15 minutes. Highly recommend the mixer!).
13. Cover the bowl well with plastic wrap and refrigerate overnight.
14. Place the rest 1/2 cup gelatin broth in the fridge as well....it will solidify in the fridge.
Day 2:
1. Take meat out and let it come to room temp. Warm( don't boil) the gelatin broth until it is liquefied (it should have become gelatinous from sitting in the fridge overnight).
2. Crush whole head of garlic.
3. Add warm water to the crushed garlic and let it sit for a half hour.
4. Strain garlic and reserve the garlic-water.
5. Mix meat with your hands while adding the rest of the broth a little at a time. Do this for 15 minutes. 6. Add the garlic water little by little and mix again for another 15 minutes.
7. Cover meat well and refrigerate for another day or for another few hours. In case you do this in the morning, and want to fire the grill in the evening.
8. Otherwise, let sit in the fridge until next day.
Day 3 (or Day 2 evening):
1. Take meat out and bring to room temp.
2. Shape the mititei into about 3 inch long by 1 1/2 inch thick.
3. Brush with oil on all sides.
4. Heat up grill on high.
5. Oil the grill so that the mititei will not stick.
6. Place mititei on the hot oiled grill....still on high heat.
7. Turn mititei about 3-4 times, a total of about 6-7 minutes (as per my grill during winter time). You can brush the mititei with a garlic water(similar to the one that is added to the meat mixture)... as you grill them(I skipped that). Just be careful and don't burn them or overcook them. If need be test one for doneness.
8. Serve with a side of fries and a bit of Dijon mustard. You can likewise serve them with some fresh french bread, accompanied by some Dijon mustard.We absolutely loved the mititei! Hope you enjoy yours as well.
Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to help keep mixture moist.
Cover bowl and refrigerate for at least 5 hours.
With wet hands, roll meat, 1 tablespoons at a time, into small balls, then shape balls into sausages about 3'' long and 1'' thick. Heat a grill pan over medium heat.
Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes.
Serve as an hors d'oeuvre or with potatoes as an entrée.
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More involved recipe...
- 1 kg(2.25lbs) beef chuck
- 3 tsps summer savory(or regular savory, if you can't find summer savory)
- 1 tsp allspice
- 1/2 tsp ground coriander
- 1/2 tsp Turkish cumin (or caraway?)
- 1/4 tsp star anise, ground
- 1 tsp+a pinch kosher salt
- 2 tsps freshly ground pepper
- 2 tsp baking soda ( I used 2 1/4 tsp)
- 1 tsp lemon juice
- 1/2 tsp unflavored gelatin
- 1 cup beef stock
1 head of garlic, crushed
1/2 cup warm water
Day 1:
1. Get your beef and spices all ready, along with the lemon juice and baking powder.
2. Grind beef 3 times. Yes, 3 times...ok, if you insist 2x (but I did mine 3x)! That is very important. Do not cut any fat out! The fat plays a very important role by making the mititei tender and juicy.
3. Place the meat in a large bowl.
4. Combine spices including salt and set aside.
5. Combine gelatin and beef broth and set aside to dissolve.
6. After it has dissolved, warm the gelatin broth to about 140 deg F...to activate the gelatin. Don't allow to boil, as boiling will deactivate the gelatin and it won't work properly. You just want the broth to get hot.
7. Let gelatin mixture cool slightly... setting it aside.
8. Add the lemon juice to baking soda. Let it sizzle.
9. Add baking soda mixture to the ground beef.
10. Mix the meat with your hands to incorporate the baking soda. (or do this in a mixer)
11. Add spices and 1/2 cup of previously warmed beef -gelatin broth( that has been cooled down a tiny bit) ... a little at a time as you mix the meat mixture with your hands.
12. Continue mixing and adding spices/broth for 30-40 minutes. Yes your hand will hurt! But this step is very important. The meat mixture will begin to stick to your hand. You will eventually feel the meat sort of become like a "bread dough", if you can imagine that(I've contemplated on doing this in a mixer, haven't personally done it so... I've used the mixer to knead the meat and it works wonderful! I use the paddle attachment and beat on medium for 10-15 minutes. Highly recommend the mixer!).
13. Cover the bowl well with plastic wrap and refrigerate overnight.
14. Place the rest 1/2 cup gelatin broth in the fridge as well....it will solidify in the fridge.
Day 2:
1. Take meat out and let it come to room temp. Warm( don't boil) the gelatin broth until it is liquefied (it should have become gelatinous from sitting in the fridge overnight).
2. Crush whole head of garlic.
3. Add warm water to the crushed garlic and let it sit for a half hour.
4. Strain garlic and reserve the garlic-water.
5. Mix meat with your hands while adding the rest of the broth a little at a time. Do this for 15 minutes. 6. Add the garlic water little by little and mix again for another 15 minutes.
7. Cover meat well and refrigerate for another day or for another few hours. In case you do this in the morning, and want to fire the grill in the evening.
8. Otherwise, let sit in the fridge until next day.
Day 3 (or Day 2 evening):
1. Take meat out and bring to room temp.
2. Shape the mititei into about 3 inch long by 1 1/2 inch thick.
3. Brush with oil on all sides.
4. Heat up grill on high.
5. Oil the grill so that the mititei will not stick.
6. Place mititei on the hot oiled grill....still on high heat.
7. Turn mititei about 3-4 times, a total of about 6-7 minutes (as per my grill during winter time). You can brush the mititei with a garlic water(similar to the one that is added to the meat mixture)... as you grill them(I skipped that). Just be careful and don't burn them or overcook them. If need be test one for doneness.
8. Serve with a side of fries and a bit of Dijon mustard. You can likewise serve them with some fresh french bread, accompanied by some Dijon mustard.We absolutely loved the mititei! Hope you enjoy yours as well.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings Romanian Sausages
- 1 pound ground chuck
- 1 pound ground pork
- 2 tablespoons olive oil
- 2 tablespoons water
- 3 to 9 finely chopped garlic cloves or to taste
- 2 teaspoons thyme
- 1 teaspoon hot red pepper flakes or to taste
- 1 tablespoon hot Hungarian paprika or to taste
- 2 teaspoons caraway seeds
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
Place 1 pound ground chuck, 1 pound grou7nd pork, 2 tablespoons olive oil, 2 tablespoons water, 3 to 9 minced garllic cloves, 2 teaspoons thyme, 1 teaspoon hot red pepper flakes, 1 tablespoon hot Hungarian paprika, 2 teaspoons caraway seeds, 1 tablespoons salt and 1 teaspoon black pepper in a large bowl and mix thoroughly, wetting your hands frequently to keep the meat moist. Cover bowl and refrigerate at least 6 hours or overnight.
Using slightly dampened hands, divide mixture into 18 equal portions and form into oval sausages about 3 inches long and 1 1/2 inches thick.
Grill, broil or pan fry 7 minutes per side or bake at 350 degrees for 15 minutes.
Serve with tomato and green onion salad,sour cream sprinkled with paprika, baked potato or french fries, or rice.
"Mititei" make great appetizers and are wonderful cold the next day in a sandwich.
Grill, broil or pan fry 7 minutes per side or bake at 350 degrees for 15 minutes.
Serve with tomato and green onion salad,sour cream sprinkled with paprika, baked potato or french fries, or rice.
"Mititei" make great appetizers and are wonderful cold the next day in a sandwich.
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Saveur's version
SERVES 6–8
INGREDIENTS
2 lb. ground pork
2 tbsp. olive oil, plus more for brushing
2 tbsp. hot paprika
1 tbsp. plus 1 tsp. kosher salt
2 tsp. dried thyme
2 tsp. caraway seeds
2 tsp. freshly ground black pepper
1½ tsp. crushed red chile flakes
9 cloves garlic, minced
2 lb. ground pork
2 tbsp. olive oil, plus more for brushing
2 tbsp. hot paprika
1 tbsp. plus 1 tsp. kosher salt
2 tsp. dried thyme
2 tsp. caraway seeds
2 tsp. freshly ground black pepper
1½ tsp. crushed red chile flakes
9 cloves garlic, minced
INSTRUCTIONS
1. Mix all ingredients in a medium bowl until evenly combined, and form into about twenty-two 3"-long, ¾"-thick wide sausages.
2. Heat a cast-iron grill pan or skillet over medium-high heat, and brush with oil. (Alternatively, arrange an oven rack 4" from broiler and heat broiler to high.) Working in batches, add sausages, and cook, turning once, until lightly charred in spots and cooked through about 5 minutes. (Alternatively, place sausages on a foil-lined baking sheet, and broil, turning once, until lightly charred and cooked through.)
1. Mix all ingredients in a medium bowl until evenly combined, and form into about twenty-two 3"-long, ¾"-thick wide sausages.
2. Heat a cast-iron grill pan or skillet over medium-high heat, and brush with oil. (Alternatively, arrange an oven rack 4" from broiler and heat broiler to high.) Working in batches, add sausages, and cook, turning once, until lightly charred in spots and cooked through about 5 minutes. (Alternatively, place sausages on a foil-lined baking sheet, and broil, turning once, until lightly charred and cooked through.)
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