Romanian Mici Sausages (Printable)

Juicy spiced meat rolls grilled to crisp perfection with traditional Romanian flavors and spices.

# What You’ll Need:

→ Meats

01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
02 - 0.66 lb ground pork
03 - 0.44 lb ground lamb (optional)

→ Aromatics & Spices

04 - 5 cloves garlic, finely minced
05 - 1 1/2 tsp smoked paprika
06 - 1 1/2 tsp ground black pepper
07 - 1 1/2 tsp ground coriander
08 - 1 1/2 tsp ground cumin
09 - 1 tsp dried thyme
10 - 1 tsp baking soda
11 - 2 tsp salt

→ Liquids

12 - 6.75 fl oz cold beef stock or sparkling water

→ Optional

13 - 1 tbsp vegetable oil (for shaping and grilling)

# Directions:

01 - In a large bowl, thoroughly mix ground beef, ground pork, and ground lamb until evenly blended.
02 - Incorporate minced garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt into the meat mixture, mixing until uniform.
03 - Gradually add cold beef stock or sparkling water while kneading the mixture for 5 minutes until sticky and cohesive.
04 - Cover the mixture and refrigerate for a minimum of 2 hours or preferably overnight to enhance flavor development.
05 - With lightly oiled hands, form the mixture into small finger-sized cylinders approximately 3 to 4 inches long and 0.8 inches thick.
06 - Heat a grill or grill pan to medium-high and lightly oil the grates or surface.
07 - Cook the rolls for 3 to 4 minutes per side, turning to achieve even browning and crisp exterior until fully cooked.
08 - Serve hot accompanied traditionally by mustard and fresh bread.

# Expert Tips:

01 -
  • They're crispy on the outside, shockingly juicy on the inside, and taste nothing like store-bought sausages.
  • You can make a big batch and freeze them raw, so dinner is always just a grill away.
  • Gluten-free and packed with protein, they're the kind of food that feels indulgent but actually isn't.
02 -
  • The baking soda is non-negotiable if you want that tender texture; without it, mici can turn dense and rubbery.
  • Don't skip the chilling step—it makes shaping easier and gives you better results on the grill.
  • Cold liquid is essential because warm stock starts cooking the meat before you're ready, and the mixture becomes harder to work with.
03 -
  • If you don't have access to ground lamb, just use more beef and pork in equal amounts—still delicious, just slightly less complex.
  • The sparkling water trick: if you substitute half the beef stock with sparkling water, you get extra lightness and juiciness because the carbonation aerates the mixture beyond what the baking soda alone can do.
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