They looked delicious, I can only imagine how'd they would taste cooked over a charcoal bbq. It's great to see you cook something from your background/heritage.
Cooked over charcoal they taste unbelievably orgasmic. In Winter I like to go in my backyard to light a fire and cook my bbq over the charcoal. Hmm that gives me an idea for a video 🤔
Also, I've been in Australia for coming up on 25 years, I was 11 when I left Romania (1996) so I consider myself a true blue Aussie but there are a few Romanian dishes and a couple of traditions that I like.
@@Adrianlovesfood you're definitely a true blue Aussie mate. I'd love to see some bbq videos and some great dishes possibly from Romania that will be good for the cooler weather we will be getting soon.
Yes I know I make it very often but instead water I add mineral water even better taste more fluffy . My son is born in Germany and me in Romania Resita and I make Romania food very often, vinete,eggplant salad, sarmale, cabbage rolls, perisoare meatball soup, mici, salata de boef vegetables potatoes spread, oua umplute, stuffed eggs etc Mamaliga very good like polenta in Italian language...yummy
This recipe is very close, but it is missing the key ingredient that truly makes mici special and separates them from other sausages: sheep tallow. That is the flavour that does everything in the background and increases the juiciness (careful not to use too much because its flavour is powerful). Best mici experience is when making them on the grill, with fire and wood/charcoal. Fun fact: when on the grill, you know they are ready when you pick them up, drop them on the grill and they bounce.
Original recipe is the "trandafir oltenesc" saussage recipe. The fat one's, not the thin one's, like cabanos. "Mici" appeared in late 1700's in Craiova. Nice job, grats!
Wow, I really miss mici. Although yours are more "mari" than "mici", so probably even tastier. 🤤 Haha! Thanks for sharing this recipe! I usually buy them ready to cook, so I never knew how they were prepared. 👍
They are Adrian size Mici 😀 and Canada has a way bigger Romanian population than Australia, so there is nowhere to buy Mici here, so only option is to make them!
it's the Vegeta's MSG there at the end yelling "wow!"... :). Try making your own beef broth, then you'll see the difference. Also, you should mention that the meat is beef chuck while the pork is butt.
Yes, I agree with you, home made beef broth is the way to go, it just requires more time and these days it's not something I have a lot of. As far the the meat, I just buy it as "beef mince" and "pork mince" which as I said you can substitue for "mutton mince"
Mulțumesc, știu Românește, am plecat din România în 1996 la 11 ani. Numai cu părinți mei ce mai vorbesc în Română și încerc să-mi învăț copii dar este greu. Nevasta mea este Australiancă. Și îmi place numele tău din Terminator! 👍
They looked delicious, I can only imagine how'd they would taste cooked over a charcoal bbq. It's great to see you cook something from your background/heritage.
Cooked over charcoal they taste unbelievably orgasmic. In Winter I like to go in my backyard to light a fire and cook my bbq over the charcoal. Hmm that gives me an idea for a video 🤔
Also, I've been in Australia for coming up on 25 years, I was 11 when I left Romania (1996) so I consider myself a true blue Aussie but there are a few Romanian dishes and a couple of traditions that I like.
@@Adrianlovesfood you're definitely a true blue Aussie mate. I'd love to see some bbq videos and some great dishes possibly from Romania that will be good for the cooler weather we will be getting soon.
Yelling at the cook through a huge cloud of BBQ smoke is part of the Romanian culinary experience with these lol
YOU ARE RIGHT. THE BEST ARE THE MICI. I AM BORN IN ROMANIA ON A GERMAN DESCENT
Yes I know I make it very often but instead water I add mineral water even better taste more fluffy .
My son is born in Germany and me in Romania Resita and I make Romania food very often, vinete,eggplant salad, sarmale, cabbage rolls, perisoare meatball soup, mici, salata de boef vegetables potatoes spread, oua umplute, stuffed eggs etc
Mamaliga very good like polenta in Italian language...yummy
I eat all that Romanian food at my parents house, it's all delicious!!!
Loads of better mici recipes on youtube.
This recipe is very close, but it is missing the key ingredient that truly makes mici special and separates them from other sausages: sheep tallow. That is the flavour that does everything in the background and increases the juiciness (careful not to use too much because its flavour is powerful). Best mici experience is when making them on the grill, with fire and wood/charcoal. Fun fact: when on the grill, you know they are ready when you pick them up, drop them on the grill and they bounce.
Pork and beef equal parts also. And if meat is minced with cleaver is better.
Original recipe is the "trandafir oltenesc" saussage recipe. The fat one's, not the thin one's, like cabanos. "Mici" appeared in late 1700's in Craiova. Nice job, grats!
Wow, I really miss mici. Although yours are more "mari" than "mici", so probably even tastier. 🤤 Haha! Thanks for sharing this recipe! I usually buy them ready to cook, so I never knew how they were prepared. 👍
They are Adrian size Mici 😀 and Canada has a way bigger Romanian population than Australia, so there is nowhere to buy Mici here, so only option is to make them!
it's the Vegeta's MSG there at the end yelling "wow!"... :). Try making your own beef broth, then you'll see the difference. Also, you should mention that the meat is beef chuck while the pork is butt.
Yes, I agree with you, home made beef broth is the way to go, it just requires more time and these days it's not something I have a lot of. As far the the meat, I just buy it as "beef mince" and "pork mince" which as I said you can substitue for "mutton mince"
The legend says that mici were invented in Bucharest at “Caru cu bere”
The Romanian version of the Mici, poate ai dreptate.
Hi How much minute it needs to cook on pan adrian ?
Depends on the thickness that you make them, I never have the heat too high so they cook through properly, so I'll say... a few minutes on each side.
Can I make mici from pork and lamb or just pork? Unfortunately I have allergies to beef.
It probably won't taste 100% the same as using beef but it should still taste good, give it a go and please tell me what it tastes like.
I bet rolling it up with baking paper would go faster and be less messy.
Alguém pode me passar a receita por escrito?
I don't understand 🤷🏻
Micii ți-au ieșit destul de bine,având în vedere că nu ești în România,chiar mă întrebam cât de bine mai vorbești româna.
Mulțumesc, știu Românește, am plecat din România în 1996 la 11 ani. Numai cu părinți mei ce mai vorbesc în Română și încerc să-mi învăț copii dar este greu. Nevasta mea este Australiancă. Și îmi place numele tău din Terminator! 👍
Trebuia să folosești o tigaie tip grill,fără ulei,deloc.
De obicei gătesc micii pe grătar în curte, dar a fost mai ușor să filmez totul în bucătărie.
Reteta cred ca e ok, dar nu am putut sa ma uit pana la final, pentru ca plescai la fiecare 3 cuvinte, obicei englezesc de altfel....
Am locuit în Australia de 26 de ani, sunt Australian!
f buni adrian
Mulțumesc