Small sausages

Recipe for Mici Paste - a Romanian Delight

Total preparation time: 5 hours
Preparation time: 30 minutes
Freezing time: 3 hours
Number of servings: 6-8

Who doesn't love the irresistible smell of mici on the grill during the summer season? This mici paste recipe is perfect for bringing the traditional flavor of this dish into your kitchen. A delicious combination of meat, spices, and garlic, this recipe will surely impress everyone who tastes it. Here’s how to prepare it step by step!

Ingredients:
- 1 kg fatty beef (ideally from the neck for a more intense flavor and juicy texture)
- a pinch of sweet paprika (for a touch of color and flavor)
- salt (to taste)
- pepper (to taste)
- a pinch of baking soda (to help tenderize the meat)
- a pinch of dried thyme (for an extra flavor)
- 1 head of garlic (for that unmistakable taste)

Preparation:

1. Grinding the meat: Start by grinding the beef 3 times. This step is essential to achieve a fine and homogeneous texture. Make sure to use a good meat grinder and that the meat is well chilled to facilitate the process.

2. Seasoning: After grinding the meat, add the paprika, salt, and pepper. Mix all the ingredients well to ensure the flavors are evenly distributed.

3. Freezing: Here comes an important trick! Place the meat mixture in an airtight container and put it in the freezer for about 3 hours. This will help firm up the meat and facilitate the homogenization of the ingredients in the next step.

4. Adding baking soda and thyme: Once the meat is well chilled, take it out of the freezer. Add the baking soda and dried thyme, mixing carefully again.

5. Preparing the garlic: Peel the head of garlic and crush it. Add a little salt and dilute the garlic with 3 tablespoons of water. This mixture will add an intense and fresh flavor to the mici paste.

6. Finalizing the mixture: Add the garlic mixture to the seasoned meat and mix very well until all ingredients are completely integrated. It is essential that the garlic is evenly distributed to achieve a consistent taste.

7. Shaping the mici: You can shape mici to your desired size, but make sure they are of uniform thickness to cook evenly on the grill.

8. Cooking: Preheat the grill and ensure it is well oiled to prevent sticking. Cook the mici over medium heat, turning them frequently to achieve perfect browning.

Serving suggestions:
Serve the mici hot, alongside garlic sauce and a fresh cabbage salad or a portion of polenta. A cold beer will perfectly complement this tasty dish.

Possible variations:
For a touch of originality, you can add some chopped fresh parsley leaves to the meat mixture or even a splash of Worcestershire sauce. These ingredients will add a depth of flavor that you will surely appreciate.

By following these simple steps and paying attention to details, you will achieve a delicious and juicy mici paste. Whether you prepare it for an outdoor party or a family dinner, this dish will surely become a favorite!

 Ingredients: 1 kg of beef with fat (preferably from the neck area) a pinch of paprika salt pepper a pinch of baking soda a pinch of thyme 1 head of garlic

 Tags:  recipe for mici small pasta