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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 0.0g 0%
Sugars 0.0g
Protein 4.6g 9%

how is this calculated?

Mititei (Small Ground Beef Sausages)

Recipe #137695 | 5½ hours | 25 min prep | add private note
Chef Kate

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 (change servings and units)

Ingredients

Directions

  1. 1
    Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika, caraway seeds, and 2 tablespoons water in a large bowl.
  2. 2
    Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to help keep mixture moist.
  3. 3
    Cover bowl and refrigerate for at least 5 hours.
  4. 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. 5
    Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes.
  6. 6
    Serve as an hors d'oeuvre or with potatoes as an entrée.

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Featured Reviews for This Recipe

From: KathrynTrek

On Nov 7, 2009

Lovely! The entire family fully enjoyed this recipe. I followed the advice of others and left the baking soda the same amount and doubled the amount of all the spices. Excellent! Thank you.

0 people found this review helpful

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    From: mickeydownunder

    On Oct 11, 2009

    DEFINATELY take advice from Chef #1283785 review! As these were over FANTASTIC at a party last night too! Used about 3 1/2 pounds beef, TRUE! Next time will try combos of meats as think would bring flavours out even more too! Used 1 1/2 cups of soda water, marniated everything over night, This recipe IS a delight! Placed under griller for about 10 -12 minutes, was done for me, Next time, will try to oil spray and bake....we'll see.. Thank you for this GREAT recipe, Was a real conversation started mentioning "soda water"...people were as E-X-C-I-T-E-D as ME!!!! Thanks!

    1 person found this review helpful

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    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!

    6 people found this review helpful

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    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!

    5 people found this review helpful

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  • Read all 23 reviews

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