Homemade mici – romanian garlicky meat open sausages
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ground beef I used 5% fat content
ground pork I used 5% fat content
beef stock ideally homemade * see recipe notes
garlic grated and made into a paste
thyme dry or fresh
ground cumin optional
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!
If you can’t locate them in the meat counter ask the meat department- they can order them for you. This Homemade Italian Sausage recipe has a good blend of seasoning that works for wild game, pork or beef
My husband bought an electric meat grinder a few months back. He justified his purchase by stating it would be a great use for grinding up a large batch of cheap steaks he bought into burger, as well as for another large batch of cheap pork he also bought into homemade sausage
If everyone knew that homemade breakfast sausage recipe was nothing more than ground meat and a handful of spices – and NO sugar – we’d all make it ourselves and the breakfast sausage companies would be out of business