A Romanian traditional favorite!

Traditional Romanian Lamb Sausages (Mici or Mititei)

INGREDIENTS (for the broth)

1. 500 g (1 lb) beef bone with marrow

INGREDIENTS

1. 500 g (1 lb) regular ground beef
2. 500 g (1 lb) regular ground pork
3. 500 g (1 lb) ground sheep
4. 3 garlic cloves, peeled and finely chopped
5. 4 tbsp olive oil for cooking
6. 2 tbsp olive oil to coat the sausages
7. 2 tsp Jamaican pepper
8. 2 tsp paprika
9. 2 tsp rosemary or dill, to taste
10. 2 tsp baking soda
11. salt and freshly ground pepper to taste

PREPARATION (of the bone broth)

1. Boil the beef bones in 2 liters of water until the bones soften, but without breaking up.
2. Reserve 2 cups (500 ml) of the resulting broth.

PREPARATION

1. Vigorously mix the 3 meats, gradually adding broth.
2. While mixing, add the Jamaican pepper, paprika, rosemary, salt and pepper.
3. Optionally, taste to determine the fit of the above condiments.
4. Continue mixing for 5 minutes.
5. Still mixing, add the garlic, then the baking soda.
6. Continue mixing for 10 minutes, until homogeneous.
7. Form the meat into sausages 10 cm (4 in) long and 5 cm (2 in) thick.
8. With a kitchen brush, lightly oil each formed sausage on all sides.
9. Place the sausages on an oiled cookie sheet.
10. Place in the refrigerator for 24 hours to marinate.
11. In a non-stick pan (if possible striated), heat 2 tablespoons of oil.
12. Once the oil is very hot, but not steaming, grill the sausages for 2 minutes on each side.
13. Continue to cook the sausages over medium heat for 10-15 minutes, turning them frequently.
14. For added tenderness, cover the pan occasionally.
15. Depending on the size of the pan, sausages may need to be cooked in stages. Add new oil at each step, if necessary.