Mititei — Romania

Mititei, also called mici, are skinless rolls of seasoned minced meat shaped by hand into short, thick logs before being grilled over charcoal. The absence of a casing sets them apart from most other grilled sausages, giving a looser, coarser bite. They are widely served across Romania, at outdoor gatherings, family barbecues, and street stalls, where a plate of several rolls is typically ordered together and eaten as a main course rather than a side. To prepare them, a mix of beef, along with pork or lamb depending on the household, is ground and blended with garlic, baking soda, salt, pepper, and spices such as caraway and paprika, then worked with a little stock or water until the mixture becomes smooth and slightly sticky. The mixture rests in the refrigerator for several hours so the flavors settle and the texture firms up, then it is shaped into short rolls by hand and grilled over hot charcoal, turned often, until well browned outside and cooked through. The blend of meats and the spice mix vary between cooks and regions, with some favoring a stronger garlic note and others leaning on caraway or thyme. They are almost always served hot off the grill with mustard, fresh bread, and pickled vegetables on the side.