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Mici sizzle on the grill, their casing crisping to mahogany, smoke rising with hints of garlic and paprika—the first bite releases juices, the spices hitting immediately, a perfect balance of beef, pork, and the mysterious depth that comes from baking soda and sparkling water. Romanian street vendors developed mici from necessity: when sausage casings were scarce, cooks shaped seasoned meat directly into small logs and grilled them, discovering in the process that the result was superior to traditional sausages. Friday night at Bucharest's beer gardens sees mici appearing on grills in dozens, served with crusty bread, pickles, mustard, and ice-cold beer—the unofficial national sport is debating which vendor makes the best ones.
In a large mixing bowl, combine the ground beef, ground pork, and ground lamb (if using).
Add the minced garlic, baking soda, black pepper, dried thyme, dried rosemary, paprika, salt, and ground cumin. Mix well to combine all the ingredients.
Gradually add the sparkling water while mixing to achieve a smooth and slightly sticky texture.
Stir in the vegetable oil and vinegar. Continue to mix until the mixture is well combined and slightly elastic.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill to medium-high heat.
Take small portions of the mixture and shape them into small sausages, about 4-5 inches long and 1 inch thick.
Grill the mici on the preheated grill, turning occasionally, for about 10-12 minutes, or until they are well-browned and cooked through.
Remove the mici from the grill and let them rest for a few minutes before serving.
Mici are Romanian grilled sausages without casings, made from a blend of ground beef, pork, and sometimes lamb, seasoned with garlic, paprika, thyme, and rosemary. Baking soda and sparkling water give them their characteristic light, juicy texture.
Mici are distinctly Romanian, born when resourceful cooks abandoned sausage casings and shaped seasoned meat directly into small logs for grilling. They became the unofficial national street food, sold at beer gardens, football stadiums, and late-night food stalls.
Ground beef, ground pork, minced garlic, baking soda (crucial for texture), ground black pepper, dried thyme and rosemary, paprika, salt, cumin, sparkling water, vegetable oil, and a splash of vinegar. The sparkling water is key.
Chill the mixture for at least 2 hours or overnight—this makes shaping easier. Keep your hands slightly wet when shaping to prevent sticking. The baking soda is essential, don't skip it. Grill over medium-high heat, turning frequently for even browning.
Serve hot with crusty bread, spicy mustard, and pickled vegetables. A generous drizzle of mustard-dill sauce is traditional. Ice-cold beer or tuica are the traditional beverages. In Romania, mici are inseparable from bread and beer.