Grilled sausages with mustard

Mici with mustard - The traditional taste of Romania, right in the comfort of your home

Who doesn't love the inviting aroma of mici on the grill, accompanied by spicy mustard and some crispy fried potatoes? These small but delicious sausages have become a symbol of Romanian gastronomy, loved by millions both at home and abroad. Today, I will guide you step by step in preparing a recipe for mici inspired by an old culinary tradition, coming from the renowned Carul cu Bere restaurant in Bucharest, founded in 1920.

It all started when I felt an irresistible craving for mici, and since the journey to Romania is still long, I decided to make them at home. I invite you to follow my steps and discover how you can recreate this delicacy, full of history and flavor!

Preparation time: 30 minutes
Rest time: 4 hours (or overnight)
Cooking time: 15-20 minutes
Total: Approximately 4 hours and 50 minutes
Number of servings: 4-6

Ingredients
- 800 grams beef (ideally with a little fat)
- 200 grams lamb (optional, but recommended for a rich taste)
- 200 ml sparkling water (or meat broth, as preferred)
- 3 cloves of garlic (or more, to taste)
- 1 teaspoon baking soda
- Salt and pepper, to taste
- Mici spices (from Galeo or a mix of coriander, pepper, thyme)
- 1 sprig of anise and 1 sprig of cumin (optional, but recommended)
- 1 teaspoon lemon juice
- 1 tablespoon oil (for added juiciness)

Preparation
1. Preparing the meat: Start by chopping the beef and lamb. You can use a food processor for a fine texture, but if you prefer a more rustic taste, you can opt for a meat grinder. Make sure the meat is well minced.

2. Mixing the ingredients: Transfer the minced meat to a large bowl. Add the baking soda, salt, and pepper, then mix well to combine the ingredients.

3. Adding liquids: In another container, combine the sparkling water with the lemon juice. This will add a note of freshness to the mici. Start gradually adding this liquid mixture to the minced meat, mixing continuously.

4. Seasoning: Add the mici spices, finely crushed garlic, anise, and cumin. By doing this, you will enrich your dish with refined flavors. Knead the mixture for about 15-20 minutes until well combined.

5. Resting the mixture: Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for at least 4 hours (overnight is ideal). This will allow the flavors to develop and the meat to firm up.

6. Shaping the mici: After the mixture has rested in the refrigerator, take it out and shape the mici, making sure to form them to your desired size. I recommend shaping them to about the length of a finger and 2 fingers thick.

7. Cooking the mici: Preheat the grill to medium heat. Place the mici on the grill and cook for 15-20 minutes, turning them periodically to achieve even browning. Occasionally drizzle them with garlic sauce to enhance their aroma.

8. Serving: Serve the mici warm, alongside fried potatoes and Dijon mustard. This condiment was also mentioned in the old recipe, providing a perfect contrast to the taste of the meat.

Practical tips
- Meat: It is essential to use beef with a little fat to achieve juicy mici. You can combine beef with lamb, but you can also use pork if you prefer.
- Spices: Play with the spices! If you like more intense flavors, you can add cumin or smoked paprika for an extra kick.
- Resting: A longer resting period for the mixture will significantly improve the taste of the mici, so don't rush to cook them immediately after preparation.

Possible variations
- You can experiment with different types of meat or add fresh herbs, such as parsley or dill, to enhance the flavor.
- Instead of garlic sauce, you can serve the mici with a fresh summer salad or pickles, which add a delicious contrast.

Nutritional information
Mici are an excellent source of protein, and if you use lean meat, you can create a healthy dish. A serving of mici (3-4 pieces) provides about 300-400 calories, depending on the cooking method and ingredients used.

Frequently asked questions
1. Can I freeze the mici?
Yes, you can freeze the mici before cooking them. Make sure to place them in an airtight container and label them with the date.

2. What type of mustard is the most suitable?
Dijon mustard is the most commonly used in combination with mici, but you can choose other types based on your preferences.

3. How can I avoid dry mici?
Make sure not to overcook them on the grill. Medium heat is ideal to keep them juicy.

Cooking mici at home can be a satisfying and nostalgic experience. So gather your friends, prepare this recipe, and enjoy unforgettable moments with your loved ones!