Romanian Pork and Lamb Sausages (Mititei) |
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Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These are small sausages without casings. You can use beef instead of pork, but in either case it shouldn't be too lean. Adapted from the Barbecue Bible. Prep time includes 2 hours chilling time. Ingredients:
12 ounces ground pork (or beef) |
12 ounces ground lamb shoulder |
1 small onion, minced as finely as possible |
2 garlic cloves, minced as finely as possible |
1 tablespoon olive oil |
1 1/2 teaspoons salt (or more to taste) |
1 teaspoon baking soda |
1 teaspoon paprika (hot or sweet) |
1/2 teaspoon dried marjoram |
1/2 teaspoon caraway seed |
1/2 teaspoon black pepper (or more to taste) |
1/4 teaspoon ground allspice |
1 pinch ground cloves (a tiny pinch) |
Directions:
1. Combine all ingredients in a large bowl.
2. Knead and squeeze with your hands until thoroughly blended, 3-4 minutes.
3. To test for seasoning, take a small amount of the mixture and saute it in a nonstick skillet until cooked through, then taste and adjust seasonings. NEVER eat raw pork.
4. Lightly oil a large plate.
5. Divide meat mixture into 8 equal portions.
6. Lightly wet your hands with cold water.
7. Roll each portion into a sausage about 3 long and 1 in diameter.
8. Place sausages on oiled plate as they are made.
9. Cover loosely with plastic wrap and chill 2-4 hours.
10. To cook:.
11. Preheat grill to high.
12. Oil the grill grate.
13. Arrange sausages on grill.
14. Cook, turning with a spatula, until cooked through and nicely browned, 6-8 minutes.
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