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Romanian Mici

Yields10 Servings

 700 g beef - leg
 300 g mutton or pork (fattier -breast, neck)
 250 ml bone broth or cold water

Seasonings for 1 kg of meat :

 18 g salt to taste
 ½ tsp freshly ground black pepper
 1 tbsp grated dried thyme
 5 allspice berries
 ½ tsp coriander seeds (30 small seeds)
 1 tbsp grated cumin seeds
 2 tbsp sweet paprika
 5 cloves garlic
 1 tsp grated baking soda

In addition a little oil to grease your hands, the chopper and trays

1

Cut the meat into cubes and put it through a meat grinder, add the ingredients that are previously ground, add the baking soda. Mix very well, in the meantime gradually add the bone broth or cold water. Mix until smooth.

2

Leave it in the refrigerator overnight.

3

Use a pastry bag and cut the corner at 4 cm. Draw lines as long as the cutter holds. Then cut the lines at 10 cm long. Grease each with a little oil. Place the entire contents in a tray and put it back in the refrigerator.

4

You can turn on the grill and make a medium heat while enjoying a cold beer. Enjoy

Notes

There are many recipes  that call for different ratios between these two meats. I chose  put 70% beef and 30% fattier pork (pork brisket) for my taste .

Nutrition Facts

10 servings

Serving size