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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 sausages 23g Recipe makes 40 sausages) |
||
| Calories 46 | ||
| Calories from Fat 26 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.0g | 4% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.1g | ||
| Cholesterol 14mg | 4% | |
| Sodium 77mg | 3% | |
| Potassium 75mg | 2% | |
| Total Carbohydrate 0.1g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.0g | ||
| Protein 4.6g | 9% | |
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Mititei (Small Ground Beef Sausages)
By: Chef Kate
Sep 16, 2005
Author Nicolae Klepper says that mititei were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings. Originally published in Saveur in 1998. Cooking time includes five hours chilling time.
40 sausages
Ingredients
- 2 lbs lean ground beef
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, peeled and crushed into a paste
- 2 teaspoons baking soda
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes, crumbled
- 1/2 teaspoon paprika (hot or sweet(your choice)
- 1 teaspoon caraway seed
Directions
1
Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika, caraway seeds, and 2 tablespoons water in a large bowl.2
Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to help keep mixture moist.3
Cover bowl and refrigerate for at least 5 hours.4
With wet hands, roll meat, 1 tablespoons at a time, into small balls, then shape balls into sausages about 3'' long and 1'' thick. Heat a grill pan over medium heat.5
Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes.6
Serve as an hors d'oeuvre or with potatoes as an entrée.
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- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > European > Eastern
- Preparation > Time to Make
- Preparation > Simple
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Vanja77
On Jun 18, 2008
Really good. I omitted the baking soda, but it turned out great anyway. Next time i make these i'll be a bit more generous with the spices. Made for ZWT4 for the Tastebud Tickling Travellers.
From: Ycooks2
On Jun 15, 2008
This was so good. I didn't know what to expect but am glad I made this recipe for Tastebud Tickling Travellers for ZWT4.
From: ~Leslie~
On Oct 29, 2005
What a great recipe! We love caraway, so this was a super recipe for us. I served this with sour cream and dill as another reviewer suggested and it was delicious. Well written easy to prepare recipe. Thanks for posting!
From: 394mm493
On Dec 2, 2006
Thanks a million for the recipe. I haven't had these since my last trip to Romania back in 2000, and it really brought back memories. From the second the aroma starting coming out of the pan I knew it was going to be an authentic tasting dish, and it definitely lived up to my expectations! Add a little Mamaliga and it's like being in Bucharest!
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