FoodieAtlas
Recipes around the World
Aromatic cylinders of meat and spices emerge from the grill with crackling exteriors and tender, juicy centers. Mititei evolved from practical butcher traditions, transforming offcuts and meat scraps into something intensely flavorful and satisfying. Their defining characteristic—the absence of casings—makes them distinctly Romanian and instantly recognizable at any grilling occasion. These sausages have become synonymous with summer barbecues, casual gatherings, and the unmistakable aroma of Romanian street food culture.
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 mititei on the preheated grill, turning occasionally, for about 10-12 minutes, or until they are well-browned and cooked through.
Remove the mititei from the grill and let them rest for a few minutes before serving.
Mititei are traditional Romanian grilled sausages made from ground meat and spices, distinctively formed without casings. They're smaller and spicier than typical sausages.
Mititei is a signature Romanian invention, born from practicality and now deeply woven into Romanian food culture and street food tradition.
Essential ingredients include ground beef and pork (lamb is optional), garlic, spices like paprika and cumin, and baking soda for texture.
Refrigerate the mixture for at least 2 hours to help it hold together. Use a grill or grill pan over medium-high heat. Turn frequently for even browning and prevent burning.
Serve with spicy mustard, fresh crusty bread, pickles, and grilled vegetables. Cold beer is the classic accompaniment.