Romanian Juicy Spiced Sausages (Printable)

Spiced ground meats shaped and grilled to juicy, crisp perfection with traditional Romanian seasonings.

# What you need:

→ Meats

01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
02 - 10.6 oz ground pork
03 - 7.1 oz ground lamb (optional)

→ Aromatics & Spices

04 - 5 cloves garlic, finely minced
05 - 1 ½ tsp smoked paprika
06 - 1 ½ tsp ground black pepper
07 - 1 ½ tsp ground coriander
08 - 1 ½ tsp ground cumin
09 - 1 tsp dried thyme
10 - 1 tsp baking soda
11 - 2 tsp salt

→ Liquids

12 - 6.8 fl oz cold beef stock or sparkling water

→ Optional

13 - 1 tbsp vegetable oil (for shaping and grilling)

# Directions:

01 - In a large bowl, thoroughly mix ground beef, pork, and lamb (if using).
02 - Incorporate garlic, smoked paprika, black pepper, coriander, cumin, thyme, baking soda, and salt, mixing evenly.
03 - Gradually add cold beef stock or sparkling water while kneading the mixture for about 5 minutes until sticky and well combined.
04 - Cover and refrigerate for a minimum of 2 hours, preferably overnight, to develop flavors.
05 - Lightly oil your hands and form the mixture into small cylinders approximately 3 to 4 inches long and ¾ inch thick.
06 - Heat the grill or grill pan to medium-high and lightly coat the grates with oil.
07 - Cook the mici for 3–4 minutes on each side until evenly browned and fully cooked inside.
08 - Serve hot with mustard and fresh bread as traditionally enjoyed.

# Expert tips:

01 -
  • They're insanely juicy on the inside while getting that addictive crispy char on the outside, which honestly shouldn't be possible but it is.
  • Once you nail the technique, you can make them ahead and grill whenever you want, making you look effortlessly prepared.
  • The spice blend tastes complex and exciting, but comes together from pantry staples you probably already have.
02 -
  • The cold liquid is absolutely essential—warm or room-temperature stock will make the mixture hard to work with and the cooked mici won't be as juicy.
  • Don't skip the chilling step; it's what transforms a loose mixture into something that holds its shape beautifully on the grill.
  • The baking soda might seem odd, but it's what creates that tender bite and helps them brown faster without drying out.
03 -
  • If you can't find lamb, use all beef and pork—it'll still be delicious, just slightly different in character.
  • A meat thermometer is your friend; aim for 160°F (71°C) internal temperature for perfectly cooked, juicy mici.
  • Oil your hands generously when shaping—this makes a huge difference in how smoothly the process goes and keeps the mixture from sticking to your skin.
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