Hello Eric. Thank you for approaching also the Romanian sausages. The recipe from your video is basic, however very good. The proportion of authentic Romanian MICI is 30 % porc, 40 % beef, 30% sheep meat. To bound the spices and meat we use bone broth and a pinch of sodium bicarbonate. Again thank you for this video
bullshit mate you are in a big mistake is 100% beef only two places in romania cook "mici" like this and believe me everything you eat with any other mixture of meet is only a way to cut the price of this dish
I have to say that as a sausage enthusiast , all the videos on celebrate sausage (including past seasons) have been tremendously helpful in honing my craft. Thank you very much Eric for putting these online and working so tiresly to give us amazing videos. Enjoying this season a lot so far too!!!
Heeeell yeah! You can find these badboys literally everywhere here. This is genuinely not an exaggeration, 90% of people in Romania don't even want to hear of a barbecue without mici. Every supermarket sells them, even for just frying up in a pan at home, and people have their favourite supermarket blends for them. They're ubiquitous. I recommend sweeter mustard for these fellas. But that's just me. Also, try with a tzatziki-like sauce, or just mujdei (garlic, mashed with a bit of water, oil and salt).
I'm Romanian. Just made about 9 lbs. Keep them in the freezer, ( about 100 to 200 pcs) separated by clear wrap in layers, easy to use for a beer get together. Everyone enjoys them.😊
Thats very close to how I learned how to make it in Romania, but we didn't use beer (we used carbonated water), cumin, or coriander. We also used beef with lamb.
My wife is Romanian and loves mici. I could never replicate it at home. A wood fired grill is key to getting it right from what I got when trying it over there.
In some recipes people add som allspice as well. That is personal perference and also some ppl prefer , I know is a bit extreme , to eat them with garlic sauce instead of mustard expecially in the south easth of Romania , Braila, Black Sea and across the southern part. Well presented recipes. I do this about evrry 2 weeks for my firend and family.
These look very, very tasty, and so easy. Great way to get your feet wet in the world of sausage making! In regards to it's origin, I think many times, with all dishes, it's more a matter of what herbs, spices, meat, and veg are readily available regionally. TYFS Eric 👍
Excellent take on this recipe. Great trick with the beer. That is needed to neutralize the sodium bicarbonate. If you don't have beer or don't want to use beer, you can also use carbonated water. Same effect.
Im Romanian. Good job Chef, I am impressed by your autentic mici recipe. I'm getting ready to prepare mici for a party of 20 people. Greetings from Hollywood, Florida
"mititei" (diminutive of small) a "delicacy" with lots of variety of taste; that is consumed "en masse" washed down with "Ursus" beer (from "Urs": Bear) There are untold combinations of meat (pork/sheep/cow) and some vegetables with mild spices. The "mici" from south are not the same as those from Center and nothing like those from East-North. And beer ... consuming "mici" without beer is pointless ...
Not only did you do a great job of explaining everything and introducing a basic but delicious recipe for people to start trying it out, but you also got my taste! A bit of spice in my mici haha, though I use hungarian spicy paprika, absolutely makes me sweat if i put too much though 😂
If you guys like mici, you will like cevapcici as well. I went to a Bosnian place in Idaho for a birthday dinner a couple times and the sausage that goes into making cevapi is called cevapcici. Bosnia, just like Romania, LOVES garlic, and that's why I recommend it as an idea for a sausage-making video if it hasn't been done already. It's delicious.
Love it Eric, I know you could use it in any recipe, but how about some wild game sausages? I would even be willing to do some research for a series like that. I have a very old Cajun/Arcadian recipe for venison sausage. Keep these videos coming, you have the best content for everything sausage and charcuterie on the internet!
Looks authentic like the ones in Romania. I was a bit dubious at first until you cut the centre open. I tried a lamb and beef mici in Brasov. Delicious.
A well-known recipe in the Balkans region. They have them in Turkie Former Yugoslavian region, Romania Hungary etc. With small variations and as you said apparently Romanians can't function without them in their menu.
I really like the spice combination, but I'm thinking that I'm going to mix this together, Put them in medium sized casing and then cold smoke them. After which, I'll grill them to serve them. Are there any opinions? I have little doubt something like this has been done, and I'm wondering what the name of that sausage might be.
doesn't really work, because they tend to expand and fluff up when cooked. You will end up with a sausage filled with empty spaces and it might also burst. Plus, half the fun is tasting the charred meat, you don't want to hide it inside a casing
Great job, but I have a few notes: 1. Romanians don't use Cayenne pepper, they rather use spicy paprika. Also, no coriander 2. It's a little odd that you minced the meat while still frozen 3. The shape is just a little bit off, you want them to be just a little bit thinner and longer 4. The texture is kind of off. You want them to be a little bit grittier. 5. No mici without beer and mustard. It's blasphemy 😡 (JK, but on a serious note - it makes them taste sooo much better)
I’ve made something similar called Cevapcici with beef, pork and lamb. My recipe had no bone broth or beer. I think I overcooked them though because they were nowhere near as juicy as yours.
Romanian is the word. Romania is the country located in eastern european area. The name comes from Rome as back 2000 yrs ago Tracian/Dacian tribes fought Roma's imperial army. They conquered us and still grateful for the innovations they brought to my country. So in a gesture of deep respect towards this country has got the name from Rome.
looks pretty good. But somehow the texture is not right. It's too finely ground and compacted. And too white in color. I think they need a lot more spice, as they are supposed to be a "snack", not a main dish. I think your recipe was closer to what our Serbian neighbors make -Cevapcici. But hey, the beauty of these ones is that everyone makes them however they like. I would def encourage you to experiment a bit, especially with the cooking method - don't use the lid on that grill and place the meat closer to the fire, so it gets little bits of char and burn
hy. if was 1st attempt was very good but u jump a "passage" ... 3 in reality :D but nice that u give a shoot. Mici can be made from all kind of meat combi not chiken or fish .... where is the mustard ?????????????????????????????????
the best of both worlds would be to get your butcher to grind your meat for you .. that is if you have a good relationship with him or her ... you do have a good rep with him right ..lol if not why not
I've found major stores I used to rely on are also unable to help me. I asked the butcher at Albertsons (who used to supply me) and he said.. "lately the meat is coming in pre-trimmed" If you have specialty butcher businesses, give them a call. I'm sure they can help you. (or you can take Eric's advice here) They used to give fat away, but you'll probably have to pay for it these days.
Try the original from the 1800's recipe..use pork shoulder and little pork belly like 1/2 and 1/4 mutton with little fat, the other 1/4 beef. Mince big size. Use only salt, black pepper, bone soup infused with smashed garlic. Strain the soup when add to the meat. Work the meat until becomes a paste. Add soda bicarbonate, just a pinch. Rest the meat for 1 hour at the room temperature. Preheat the grill, moisture with little fat. Make big mici size of a sausage..rotate them all to secure the moisture inside. Once they are grilled place in a pot, splash beer on them and cover. Let them all infuse for 5 min. Serve with mustard and beer. Enjoy
33% fat (pork, sheep ,beef, mix all) ,33% pork meet, 33% sheep meet this is the original recipe. But how in the name of god where did you hear from this recipe (mici)? Cos is long way to Romania to Sud Africa.
That is not even close to what micii are,the final product and how it looks like is not what it should be,it looks like normal sausage meat which it totally wrong,it should be more brittle and the spices are also wrong because we use simple spices like,thime,garlic ,black pepper,paprika, salt,brot soup.And original recipe is with mutton fat, sheep and beef in 20-40-40 proportions,the variant with porc is late 70'-80' because is cheaper.
I am Romanian and this recipe isnt accurate in terms of the original recipe. There is no cumin, coriander, thyme and paprika. Only garlic, salt and pepper. The meat is a combination of pork, beef and mutton 1/2,1/4 beef and mutton. The size is bigger and the meat shoild not be m The rest in your recipe is a go. Before placing mici on the grill use some fat to moisture it.the garlic is not put inside the meat. It is added to the bone soup and is added using a strain. Never put the garlic in it. Once you take mici out of the grill place them into a pot, splash some beer on it and cover. Let steam up 5 min before serving with fresh bread and beer. Thank you for sharing traditional Romanian food. Stay with me for other Romania meals. Worth it. Good luck!😘❤️
That's the beautiful thing about making sausages. You can always give it a little twist😉😉. Besides, I talked to 15 Romanians about this sausage, and they gave me 15 different recipes (none of them were just garlic, salt and pepper😂😂😂😂
@@2guysandacooler Thank you for your videos. Try it next with these little twists: cut the cayenne pepper (too hot - you don't feel the meat taste anymore); I don't know about the cumin (it is not traditional); use a bit more garlic but strain it - use only the "juice" (it is easier on your stomach); replace half of the beef with lamb; eat them with sweet mustard
Its Turkish kofte :) Romanians, other Balkan countries and Sweden got influenced by the Turkish meatballs during the Ottoman empire. There are over a hundred different Koftes made in Turkiye.
All Balkan countries has there own version and is not exactly based on the "kofte" (meat ball), but more like combination between adana kebab and kofte. In Romania - Mici, Bulgaria has Kebapche (small kebab), Serbia has Ushtiptsi, etc.
Romanians may have the idea of having the meat grilled but is very far from Ottoman cuisine in terms of spices. We like only salt, black pepper and garlic. Also mici is always a pork dish. The truth is all eastern part of europe have innovated it in gastronomy but kept a national mark on them.
@@petyostoyanov9527 Thats't not completely true. The kofte made in Romania is based on Inegol kofte . Adana kebab is nothing near a kofte its a kebab and made on a skewer with hot chilli powder and manual knife minced lamb. All of the balkans are highly influenced by the rich Turkish cuisine during the Ottoman era. Kofte, Sarma, Dolma, Doner kebab, Kaymak, Fasulye, Baklava, Borek etc etc.
@@mirelam2942 Nearly all the dishes in Romania have Turkish heritage and names. Kofte - Kofte(le) Sarma-Sarma(le) Corba etc etc. The Mici is a direct 1 on 1 of the Inegol Kofte. The only difference is that pork is used. Salt, Bicarbonate, Onion, Black pepper, Garlic are the main ingrediends of Kofte. The more you go east in Turkiye these flavours change.
@@kentishtowncomputer True. That is why I said is more like between, but forgot to add "depending on the region". Even in the single Balkan country there is so many regions and difference in the recipes.
wrong recipe, wrong preparation, wrong cooking. so like you said this are some kind of sausage. believe me "mici" had nothing to do with sausage. shame on you! you manage to ruin a nice recipe.
Hello Eric. Thank you for approaching also the Romanian sausages. The recipe from your video is basic, however very good. The proportion of authentic Romanian MICI is 30 % porc, 40 % beef, 30% sheep meat. To bound the spices and meat we use bone broth and a pinch of sodium bicarbonate. Again thank you for this video
bullshit mate you are in a big mistake is 100% beef only two places in romania cook "mici" like this and believe me everything you eat with any other mixture of meet is only a way to cut the price of this dish
@@MPapainog100% beef? What did you smoke my friend? , I hope was good 😂 , you can mix what meet you prefer the most it's not a rule
I have to say that as a sausage enthusiast , all the videos on celebrate sausage (including past seasons) have been tremendously helpful in honing my craft. Thank you very much Eric for putting these online and working so tiresly to give us amazing videos. Enjoying this season a lot so far too!!!
Heeeell yeah! You can find these badboys literally everywhere here. This is genuinely not an exaggeration, 90% of people in Romania don't even want to hear of a barbecue without mici. Every supermarket sells them, even for just frying up in a pan at home, and people have their favourite supermarket blends for them. They're ubiquitous.
I recommend sweeter mustard for these fellas. But that's just me. Also, try with a tzatziki-like sauce, or just mujdei (garlic, mashed with a bit of water, oil and salt).
yep, exactly!
I'm Romanian. Just made about 9 lbs. Keep them in the freezer, ( about 100 to 200 pcs) separated by clear wrap in layers, easy to use for a beer get together. Everyone enjoys them.😊
I am a romanian Chef and I 'm happy for the real presentation of this fantastic dish. Congratulations Chef!
Thats very close to how I learned how to make it in Romania, but we didn't use beer (we used carbonated water), cumin, or coriander. We also used beef with lamb.
One of my favorite meals when I was volunteering in Transylvania Romania .. I can’t wait to make this
My wife is Romanian and loves mici. I could never replicate it at home. A wood fired grill is key to getting it right from what I got when trying it over there.
if she s romanian be sure she also loves BIGS
@@Nicolai2049 not sure what BIGS is, but we went to Jumbo last time we were there.
@@Nicolai2049YES...hahaha.
Thanks, Romanian mici are awesome! Cannot stop eating them.
In some recipes people add som allspice as well. That is personal perference and also some ppl prefer , I know is a bit extreme , to eat them with garlic sauce instead of mustard expecially in the south easth of Romania , Braila, Black Sea and across the southern part.
Well presented recipes. I do this about evrry 2 weeks for my firend and family.
What a fantastic little sausage that is - the ingredient list looks superb and as a fellow garlic lover, this appears to be a must to try
These look very, very tasty, and so easy. Great way to get your feet wet
in the world of sausage making!
In regards to it's origin, I think many times, with all dishes, it's more a
matter of what herbs, spices, meat, and veg are readily available
regionally.
TYFS Eric 👍
it was a mistake watching this on an empty stomach. Great video as per usual, keep up the great work!
Excellent take on this recipe. Great trick with the beer. That is needed to neutralize the sodium bicarbonate. If you don't have beer or don't want to use beer, you can also use carbonated water. Same effect.
Im Romanian. Good job Chef, I am impressed by your autentic mici recipe. I'm getting ready to prepare mici for a party of 20 people.
Greetings from Hollywood, Florida
Eric, thank you for this series. Keep it up, I enjoy watching every recipe. More recipes for game would be appreciated
I'm gonna run a batch of these. I like the spice profile!!
I’m very excited about this one! That really looks flavor packed and juicy!
What an amazing recipe. Love it
This looks great and so simple! I'm definitely giving this a try! 😋
"mititei" (diminutive of small) a "delicacy" with lots of variety of taste; that is consumed "en masse" washed down with "Ursus" beer (from "Urs": Bear)
There are untold combinations of meat (pork/sheep/cow) and some vegetables with mild spices.
The "mici" from south are not the same as those from Center and nothing like those from East-North.
And beer ... consuming "mici" without beer is pointless ...
@@krixpop azuga, sa dai pe gat o azuga rece
Not only did you do a great job of explaining everything and introducing a basic but delicious recipe for people to start trying it out, but you also got my taste! A bit of spice in my mici haha, though I use hungarian spicy paprika, absolutely makes me sweat if i put too much though 😂
Gonna keep hitting the like button til you get 1 million subs :D
If you guys like mici, you will like cevapcici as well. I went to a Bosnian place in Idaho for a birthday dinner a couple times and the sausage that goes into making cevapi is called cevapcici. Bosnia, just like Romania, LOVES garlic, and that's why I recommend it as an idea for a sausage-making video if it hasn't been done already. It's delicious.
Mici are the best with beer and mustad
Nice, Romania getting some love om Sausage Day, we love them 33% lean beef, 33% fat pork 33% intermediate sheep
should it be smooth and that colour on the inside? or much darker and different texture?
@@KingGeneral21 the texturr is definitely a little more coarse, color is spot on, shouldn't be dark and definitely use baking soda
@@victorpapillon1487 thanks. They look good, I'll try to make these
Love it Eric, I know you could use it in any recipe, but how about some wild game sausages? I would even be willing to do some research for a series like that. I have a very old Cajun/Arcadian recipe for venison sausage. Keep these videos coming, you have the best content for everything sausage and charcuterie on the internet!
Baking soda about 1/2 teaspoon per lb and plain soda water !
looks delicious
looks pretty incredible!
Looks authentic like the ones in Romania. I was a bit dubious at first until you cut the centre open. I tried a lamb and beef mici in Brasov. Delicious.
As a Romanian. Mici are so good 😊
Wow that looks super delicious brother 👍 🍺
Mmmmmm....... Looks excellent!
Eric I was wondering why you don't use a meat mixer? I know you use a stand mixer some times but I never see you use the tub style mixer.
Sometimes the simple things are the best
Hi! Usualy we use lemon for carbonate
Glad that you made it through the last episode 2, your German Mett. 😉👍
Us too!
A well-known recipe in the Balkans region. They have them in Turkie Former Yugoslavian region, Romania Hungary etc. With small variations and as you said apparently Romanians can't function without them in their menu.
Eric is the Baking soda correct in the recipe? 5 1/4 tsp? Not 5.25g?
Thanks for catching that. It's. 5.25 grams.
Since you do Romanian sausage, Serbians have a similar looking sausage called ćevapčići ( chevaps). How bout trying to make those?
They to simple and not as tasty I have them before ,the Romanian beat them by far ! 😉
Yummy! Imma make those! :D
Wow very nice Eric man fries beer and mustard I'm in
Got me with the garlic. I'm headed for the freezer to get some meat.
I really like the spice combination, but I'm thinking that I'm going to mix this together, Put them in medium sized casing and then cold smoke them. After which, I'll grill them to serve them. Are there any opinions? I have little doubt something like this has been done, and I'm wondering what the name of that sausage might be.
doesn't really work, because they tend to expand and fluff up when cooked. You will end up with a sausage filled with empty spaces and it might also burst. Plus, half the fun is tasting the charred meat, you don't want to hide it inside a casing
Great job, but I have a few notes:
1. Romanians don't use Cayenne pepper, they rather use spicy paprika. Also, no coriander
2. It's a little odd that you minced the meat while still frozen
3. The shape is just a little bit off, you want them to be just a little bit thinner and longer
4. The texture is kind of off. You want them to be a little bit grittier.
5. No mici without beer and mustard. It's blasphemy 😡 (JK, but on a serious note - it makes them taste sooo much better)
I’ve made something similar called Cevapcici with beef, pork and lamb. My recipe had no bone broth or beer. I think I overcooked them though because they were nowhere near as juicy as yours.
Cevapcici are the Bulgarian /Serbian variant
This recipe you can find it all across Balkanik area in various variants
The kids call them the little roman garlic meatloaf grillers.✌️♥️👍
Rome
Romanian is the word. Romania is the country located in eastern european area. The name comes from Rome as back 2000 yrs ago Tracian/Dacian tribes fought Roma's imperial army. They conquered us and still grateful for the innovations they brought to my country. So in a gesture of deep respect towards this country has got the name from Rome.
római román
Cartofi Cartofi
nice
looks pretty good. But somehow the texture is not right. It's too finely ground and compacted. And too white in color. I think they need a lot more spice, as they are supposed to be a "snack", not a main dish. I think your recipe was closer to what our Serbian neighbors make -Cevapcici. But hey, the beauty of these ones is that everyone makes them however they like. I would def encourage you to experiment a bit, especially with the cooking method - don't use the lid on that grill and place the meat closer to the fire, so it gets little bits of char and burn
hy. if was 1st attempt was very good but u jump a "passage" ... 3 in reality :D
but nice that u give a shoot. Mici can be made from all kind of meat combi not chiken or fish .... where is the mustard ?????????????????????????????????
the best of both worlds would be to get your butcher to grind your meat for you .. that is if you have a good relationship with him or her ... you do have a good rep with him right ..lol if not why not
A suspicious edit at the tasting part.... 🤣
Funny but pork back fat is impossible to find where I live
You can use fatty pork shoulder or even pork belly. If you use pork belly, use the following per kilo: 250g beef, 400 pork belly, 350g lean pork
I've found major stores I used to rely on are also unable to help me. I asked the butcher at Albertsons (who used to supply me) and he said.. "lately the meat is coming in pre-trimmed"
If you have specialty butcher businesses, give them a call. I'm sure they can help you. (or you can take Eric's advice here) They used to give fat away, but you'll probably have to pay for it these days.
Try the original from the 1800's recipe..use pork shoulder and little pork belly like 1/2 and 1/4 mutton with little fat, the other 1/4 beef. Mince big size. Use only salt, black pepper, bone soup infused with smashed garlic. Strain the soup when add to the meat. Work the meat until becomes a paste. Add soda bicarbonate, just a pinch. Rest the meat for 1 hour at the room temperature. Preheat the grill, moisture with little fat. Make big mici size of a sausage..rotate them all to secure the moisture inside. Once they are grilled place in a pot, splash beer on them and cover. Let them all infuse for 5 min. Serve with mustard and beer. Enjoy
33% fat (pork, sheep ,beef, mix all) ,33% pork meet, 33% sheep meet this is the original recipe.
But how in the name of god where did you hear from this recipe (mici)? Cos is long way to Romania to Sud Africa.
That is not even close to what micii are,the final product and how it looks like is not what it should be,it looks like normal sausage meat which it totally wrong,it should be more brittle and the spices are also wrong because we use simple spices like,thime,garlic ,black pepper,paprika, salt,brot soup.And original recipe is with mutton fat, sheep and beef in 20-40-40 proportions,the variant with porc is late 70'-80' because is cheaper.
Surprised with only 1.2% salt and no starch or dry milk...
I am Romanian and this recipe isnt accurate in terms of the original recipe. There is no cumin, coriander, thyme and paprika. Only garlic, salt and pepper.
The meat is a combination of pork, beef and mutton 1/2,1/4 beef and mutton. The size is bigger and the meat shoild not be m The rest in your recipe is a go. Before placing mici on the grill use some fat to moisture it.the garlic is not put inside the meat. It is added to the bone soup and is added using a strain. Never put the garlic in it. Once you take mici out of the grill place them into a pot, splash some beer on it and cover. Let steam up 5 min before serving with fresh bread and beer. Thank you for sharing traditional Romanian food. Stay with me for other Romania meals. Worth it. Good luck!😘❤️
That's the beautiful thing about making sausages. You can always give it a little twist😉😉. Besides, I talked to 15 Romanians about this sausage, and they gave me 15 different recipes (none of them were just garlic, salt and pepper😂😂😂😂
@@2guysandacooler but don't say is original recipe
@@wolfkid13011992 I never said it was an original recipe🤣. It's my version.
@@2guysandacooler Thank you for your videos. Try it next with these little twists: cut the cayenne pepper (too hot - you don't feel the meat taste anymore); I don't know about the cumin (it is not traditional); use a bit more garlic but strain it - use only the "juice" (it is easier on your stomach); replace half of the beef with lamb; eat them with sweet mustard
Nu știu ce mici sunt cei fără cimbru . Câte bordeie atâtea obiceiuri.
pork what ???????
cumin??coriander??never
There is no such thing as Romanian food. Just fast food imitations.
Its Turkish kofte :) Romanians, other Balkan countries and Sweden got influenced by the Turkish meatballs during the Ottoman empire. There are over a hundred different Koftes made in Turkiye.
All Balkan countries has there own version and is not exactly based on the "kofte" (meat ball), but more like combination between adana kebab and kofte. In Romania - Mici, Bulgaria has Kebapche (small kebab), Serbia has Ushtiptsi, etc.
Romanians may have the idea of having the meat grilled but is very far from Ottoman cuisine in terms of spices. We like only salt, black pepper and garlic. Also mici is always a pork dish. The truth is all eastern part of europe have innovated it in gastronomy but kept a national mark on them.
@@petyostoyanov9527 Thats't not completely true. The kofte made in Romania is based on Inegol kofte . Adana kebab is nothing near a kofte its a kebab and made on a skewer with hot chilli powder and manual knife minced lamb. All of the balkans are highly influenced by the rich Turkish cuisine during the Ottoman era. Kofte, Sarma, Dolma, Doner kebab, Kaymak, Fasulye, Baklava, Borek etc etc.
@@mirelam2942 Nearly all the dishes in Romania have Turkish heritage and names. Kofte - Kofte(le) Sarma-Sarma(le) Corba etc etc. The Mici is a direct 1 on 1 of the Inegol Kofte. The only difference is that pork is used. Salt, Bicarbonate, Onion, Black pepper, Garlic are the main ingrediends of Kofte. The more you go east in Turkiye these flavours change.
@@kentishtowncomputer True. That is why I said is more like between, but forgot to add "depending on the region". Even in the single Balkan country there is so many regions and difference in the recipes.
wrong recipe, wrong preparation, wrong cooking. so like you said this are some kind of sausage. believe me "mici" had nothing to do with sausage. shame on you! you manage to ruin a nice recipe.
Thank you for your opinion 😊. Every comment that is left helps spread this video to everyone across the world.
WHERE IS THE BROTH????ITS A TOTAL FAIL
try cevabcici
NOPE Your fake , no bear in MICI
Bear😂😂 who puts bear meat in mici?