MITITEI (SMALL GROUND BEEF SAUSAGES)
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.
Provided by Chef Kate
Categories Meat
Time 5h25m
Yield 40 sausages
Number Of Ingredients 9
Steps:
- Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika, caraway seeds, and 2 tablespoons water in a large bowl.
- Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to help keep mixture moist.
- Cover bowl and refrigerate for at least 5 hours.
- 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.
- Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes.
- Serve as an hors d'oeuvre or with potatoes as an entrée.
Nutrition Facts : Calories 46.6, Fat 3, SaturatedFat 1, Cholesterol 14.7, Sodium 78, Carbohydrate 0.1, Fiber 0.1, Protein 4.6
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