Homemade mici – romanian garlicky meat open sausages
Ramona's Cuisine
Ramona's Cuisine

Homemade mici – romanian garlicky meat open sausages

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  • 500 g ground beef I used 5% fat content
  • 500 g ground pork I used 5% fat content
  • 180 ml beef stock ideally homemade * see recipe notes
  • 50 ml beer
  • 1 tsp soda bicarbonate
  • 1 tsp salt
  • 3-4 cloves garlic grated and made into a paste
  • 1 tsp thyme dry or fresh
  • 1 pinch nutmeg
  • 1/2 tsp coriander powder
  • 1/4 tsp ground cumin optional
  • 1/4 tsp ground pepper
  • 1/2 tsp cayenne pepper or chilli flakes optional


    1. Place the meat into a bowl, you can give it another whizz into food processor for a double grinding but don’t worry if you don’t fancy doing this. There is another solution – extra mixing/kneading.
    2. In a larger mug I mix the beef stock with a beer so that be carbonate spices seasoning salt pepper and give it a good good stir until the salt has dissolved entirely.
    3. Add this liquid mixture to the meat and mix really well until the mixture becomes almost a paste. And this is your double grinding technique
    4. You can now work with a dash of oil or water to form the sausages into their shapes. A little touch of oil takes you a long way so just grease your palms with a tiny dash of oil or, use a bit of water. I always use oil. It helps with preventing them from sticking. Place all on a plate or a little tray, something that can easily be placed in the fridge.
    5. Transfer the sausages in the fridge to rest for 2 to 4 hours but you can leave them overnight too, it’s absolutely okay.
    6. Place them onto a hot grill or in a hot pan and cook them on each side ( x 2) for no longer than 4 min.
    7. Serve in a fresh bun (just like a hotdog with mustard and a cold glass of beer. Heavenly!


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