Romanian Barbecued Beef Sausage (Mititei)



6 to 8 servings



1 lb. chuck steak
1 lb. brisket
3 to 4 cloves garlic, crushed
A little ground allspice and cloves
Fresh chopped thyme
Salt and pepper
1/2 cup beef stock
Beef suet (optional)


Prepare at least one day in advance.

Pass the meats with the garlic through a grinder. Put the mixture into a large bowl, add spices, thyme, plenty of salt and pepper and knead it well; gradually add half of the stock and continue kneading. If the meat is very lean, a little beef suet may also be added. When the mixture is thoroughly kneaded and smooth, take a small portion and roll it in the hands into a sausage about 4 inches long and a little less than 1 inch thick. Repeat this process until all the mixture is made into sausages, wetting the palms of the hands from time to time to prevent the meat sticking. Arrange the sausages on a platter and leave them in the refrigerator until the following day. They may be kept for up to 3 days.

Take the sausages out of the refrigerator at least 2 hours before they are required, to let them dry in the air. Cook over charcoal, turning frequently until they are brown. Baste from time to time with the rest of the beef stock. Do not dig at them with a fork or anything sharp as this will release their natural juices. Serve very hot.

To be absolutely correct, mititei should be served with ardei, slender, fiery hot peppers. You can also serve them with sweet pepper salad, sour pickles and plenty of red wine.

Author's Comments

Mititei means 'smaller than small', and these skinless sausages are great favorites among Rumanians. They are usually cooked over charcoal in the open air.

Prepare at least one day in advance.

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