Romanian Mici Juicy Sausages (Printable)

Juicy spiced ground meats grilled until crisp outside and tender inside, a beloved Romanian delight.

# Ingredient List:

→ 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, traditional)

→ 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 - 6.8 fl oz cold beef stock or sparkling water

→ Optional

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

# Directions:

01 - In a large bowl, mix all ground meats thoroughly.
02 - Add garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt to the meat mixture; mix evenly.
03 - Gradually pour in cold beef stock or sparkling water while kneading for 5 minutes until mixture becomes sticky and well blended.
04 - Cover and refrigerate for at least 2 hours, preferably overnight, to develop flavors.
05 - With lightly oiled hands, form the mixture into small cylinders approximately 3-4 inches long and 0.8 inch thick.
06 - Heat a grill or grill pan to medium-high and lightly oil the grates.
07 - Cook the mici for 3 to 4 minutes per side, turning to achieve a crisp exterior and fully cooked interior.
08 - Serve hot alongside mustard and fresh bread, as traditionally enjoyed.

# Expert Advice:

01 -
  • They're crispy on the outside but stay unbelievably juicy inside, which honestly feels like a small miracle every time.
  • The spice blend is warm and layered without being overwhelming, and it tastes completely different from anything mass-produced.
  • You can prep them hours ahead and grill whenever you want, making them perfect for casual entertaining.
02 -
  • The baking soda and cold liquid are non-negotiable—warm liquid or skipping the baking soda results in dense, rubbery mici that fall apart on the grill.
  • Refrigeration isn't just flavor, it's structure; warm meat mixture won't hold its shape when you're rolling, so patience here saves frustration later.
03 -
  • If the mixture feels too sticky to shape, chill it for another 30 minutes rather than adding more flour—flour makes them dense and changes the whole texture.
  • Mark your grill grates with oil right before the mici go on, and resist the urge to move them around; let them get a good sear before you flip.
Go Back