Mici (pronounced meech) are skinless sausages that are very popular in
Romania. I've attempted to recreate them with the following recipe:
Ingredients:
* Minced ****k (250g)
* Minced beef (250g)
* ***in seeds (1 tsp)
* Black peppercorns (1/2 tsp)
* Bicarbonate of soda (1/2 tsp)
* Garlic (to taste, but 6 cloves at least)
* Thyme
* Dill
* Beef stock (about half a cup)
* Mustard (1 tsp)
1. Place the minced meats together in a bowl and mix together.
2. Grind the ***in and peppercorns and add them to the meat along with the
bicarbonate of soda. Mix these well into the meat (there's nothing better
than the hands for this).
3. Crush the garlic and pound in a pestle and mortar with the thyme and
dill. Mix this well into meat mixture.
4. Mix the mustard into the stock and add slowly to the meat mixture. Keep
mixing with a wooden spoon, adding more and more stock until the mixture
is
still a little stiff but is quite mobile.
5. Place in the fridge and leave for about 24 hours.
6. OK, now it's time to take the mixture and form it into sausage shapes,
about 8-10cm long and 2-3cm thick.
7. These are meant to be cooked on the grill and are ideal for cooking on
the barbecue. They should be cooked gently to avoid burning. They should
be
still juicy when they're cooked throughout, never dry. Alternatively use a
grillpan or a dry frying pan, but again use a gentle heat. A lid on the
pan
will help keep them moist and they cook well in their own steam.
They're great served with chips or mashed potatoes. Tomato salad goes well
with them too.
Pofta Buna! As they might say in Romania...
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