Romanian Mici (Meech)

 

Introduction: Mici (meech) are the most popular Romanian outdoor grill. "Mici" are caseless sausages, made of ground beef meat mixed with spices, garlic, and beef broth. They are served with mustard, fries and/or country bread next to a cold beer. From the inexpensive street food stops, to summer patios or fancy restaurants, you can find them all over the country! You can smell them everywhere in the summer and they smell so good! In Romania you can buy them from any grocery store, fresh or frozen, then you can load up your car with a grill and coals and grill away on the side of the road! I miss them here in the US! While I was living in Romania, I never bothered to prepare them but here in the US, just to get the taste of home I had to learn to prepare them. It takes at least 24 hours to prepare and mature the meat and have the truly tasty Mici experience.
Prepared and Photographed by:
Recipe Source: An "old" Romanian friend
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tsp of baking soda
  • 1 tbsp of lemon juice
  • 2 lb ground beef
  • ¼ lb ground beef suet
  • 2 cups of beef broth
  • 1 tsp of salt
  • ½ tsp of black pepper
  • 2 tsp of summer savory*
  • ¼ tsp ground cumin
  • ¼ tsp of ground coriander
  • ¼ tsp of ground all spice
  • 1 tsp of paprika
  • ¼ tsp of cayenne pepper
  • 5 garlic cloves, minced
  • 2 tbsp of oil (for brushing)
Instructions
  1. In a small glass dissolve the baking soda with the lemon juice
  2. In a large bowl put the meat with all of the ingredients and the dissolved baking soda (except the oil). Mix thoroughly all of the ingredients. Add the broth in stages, mixing well after each addition. The meat mixture needs to get to a consistency that will allow modeling in small sausage shape, you do not want your mixture to be too loose. Depending on your meat water content, you may not need all of the broth to be added. You also want your mixture to incorporate enough liquid so the grilled "Mici" will be juicy. Refrigerate overnight for the meat to absorb flavors.
  3. Take the meat out of the refrigerator and with wet hand, form the "mici" in a cylinder shape 2-3 inches long and 1 inch thick.
  4. Put them on a foil lined tray and continue to form "Mici" until all of the meat is finished. Brush them with oil.
  5. Grill them on high heat, preferably on coal, not gas. Flip them to cook on both sides and cook them to your desired doneness. They are very good when done with just a little pink inside, and very juicy.
  6. Serve with mustard, bread or French fries next to a cold beer. Enjoy!
Notes
Summer Savory (cimbru) is one of the key ingredients of "Mici". You can replace it with dried basil, but the result will not be the original taste. If you like pork, you can use half beef and half pork, however, be cognizant of the fact that in this case the "Mici" will need to be thoroughly cooked, with no pink inside.

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9 comments

  • I eat mici almost exclusively when in Romania or Moldova. It has been too long (2010 was my last visit). There is nothing else in the world quite like it.

  • John

    The first time I had mici I was in Cincu, some Of my Romanian counterparts grilled some up. With a cold ciuc beer on the top of a hill overlooking cincu, it was an experience I will never forget. Followed by enough palinka to bring down a horse haha. This recipie takes me back.

  • Ashlea

    Is there any fix if you add a little too much broth by accident and it’s hard to form meat into sausages?

    • Claudia's Home Cooking

      I would try adding more meat and spices but can not guarantee the results. Thank you for trying my recipe.

  • Frank

    My close friends are Romanian and I always love it when they make meech! I’m definitely going to try this when I get the chance. thank you!

  • Tina Grosbach

    Hello, I just made your Mici today. They were very tasty, but I have to admit they were rather dry. My fault entirely. We slaughter our own beef and it was entirely too lean. Plus I had no beef suet. I will definitely try these again, perhaps with half ground pork and will use more broth. Thank you for sharing this recipe! My father came from Romania.

    • Claudia's Home Cooking

      Tina – thank you for trying my recipe, if you decide to make them again, I hope that they will be juicier! Try to brush them with garlic sauce (minced garlic, salt and water) while cooking on high heat to enhance the forming of a crust that will help preserve the juices. Again, thank you for visiting my site.

      • Tina Grosbach

        Claudia, I tried them again with quite a bit more liquid and half pork. Much juicier! I have just written your recipe down and am on my way over to son and wife to help them make mici for their Theology on Tap meeting tomorrow. They will be a hit, I’m sure, with all these German Lutherans meeting over beer!

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