MITITEI
Almost every country has a sausage or two. These skinless Romanian ones are among the easiest, essentially well-seasoned hamburgers that were undoubtedly created in a pinch and are known as "the little sausages without skin" and remain popular today. Note that these contain caraway seeds, one of the distinctive flavorings of Eastern Europe-the Italian variation uses fennel instead. Other cuts of meat you can use here: Ground beef, veal, or a combination.
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- Place all the ingredients in a large bowl. Wet your hands and knead the mixture for about 5 minutes, rewetting your hands if the mixture begins to stick. Cover the bowl and refrigerate for at least 2 and up to 24 hours.
- When you're ready to cook, start a charcoal or gas grill or preheat the broiler; the fire should be medium-hot and the rack no more than 4 inches from the heat source. Meanwhile, shape the meat mixture into little sausages, about 3 inches long and 1 inch in diameter. Grill or broil the sausages, turning occasionally with a spatula or tongs, until nicely browned and cooked through, about 10 minutes.
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