No Reservations: Romania
What's mititei? It's Romanian sausage, sans casing. Evidently it's street food--best with mustard, pickles, and beer. Snacks for everyone by day. Meatballs for drunk Romanians by night. A mix of meats and spices. Everyone does it a little differently--some use more traditional seasonings like garlic and thyme, others get more adventurous with caraway and anise. I'm not a big fan of anise, so we'll keep it simple.
I decided to make my own mititei. I made mine a bit bigger than the traditional Romanian ones, but with the same flavors. They turned out deliciously fatty and flavorful.
Ready to try some Romanian food? While not the perfectly authentic ingredients, these are things you can find readily available and will evoke everything you need to hit that Eastern European note. The hardest thing to find will be the ground lamb. I called ahead to the Marsh closest to my house on Mass Ave. in Indy and they didn't have any. I also tried the downtown Marsh, who said they have it from time to time, but not that day. Claus' German Sausage and Meat Market in Indy also didn't have any--you have to call one to two days in advance because they thaw a piece of lamb shoulder for you and grind it to order. But, Goose the Market to the rescue on Delaware Street! I was able to pick up half a pound within thirty minutes of calling.
You'll need:
1 lb. ground beef (I used 80% chuck)
1 lb. ground pork Italian sausage (I use Bob Evans brand--has fennel seed in it)
1/2 lb. ground lamb
1 packet of beefy onion soup mix
1 tablespoon freshly ground black pepper
2 teaspoons minced garlic
1 tablespoon paprika
1 tablespoon fresh thyme
2 teaspoons baking soda
1/4 c. club soda
skewers
Ingredients assembled.
Mix everything but the baking soda and the club soda in a large bowl, cover, and refrigerate for a few hours or overnight. Don't press too hard or compress the mixed ingredients--just loosely form a ball. While refrigerating, soak wooden skewers so they don't burn. No need to soak if you're using metal skewers.
Mixed and ready to be covered and refrigerated.
When you're ready to cook them, preheat your oven to broil or heat your grill. Add the baking soda and club soda. Separate the meat into balls for however many skewers you're preparing (no fewer than six--six will make entree size mititei). About twelve will make more expected snack sized size mititei. Don't pack the meat down into the balls hard or you'll get what evidently they call "pucks" on the street. The balls are just so the skewers are uniform size.
Take each of the balls and smooth the meat over the skewer into more of an oval or traditional sausage shape and size. Again, don't push the meat down too hard or it will be too dense--a puck.
After the skewers are prepared, place them across a foil lined pan (not in the pan where they will sit in the fat that renders) or directly on the grill. Don't move them until you have a nice char on the side. Then rotate.
Once all sides have a nice char, remove and serve with homemade chips, mustard, pickles, and if you're included, a beer or three.
The final product--when six skewers are made--an entree-sized mititei (mici) skewer.
Poftă bună!
