Mici (Grilled Caseless Sausages)

Method

1. 1

   Pound the garlic to a smooth paste and knead it into the beef and pork with the baking soda, thyme and cold beef stock until the mixture turns sticky and pale.

2. 2

   Cover and rest the mixture in the fridge at least 4 hours, ideally overnight.

   💡 The soda-and-rest is what makes mici bounce — skip it and you made meat fingers.

3. 3

   With wet hands, shape the rested mixture into stubby, finger-thick cylinders.

4. 4

   Heat the grill until ripping hot before you lay the mici down.

5. 5

   Grill, turning often, 10–12 minutes until charred outside and cooked through with no pink at the center.

6. 6

   Mustard, white bread, repeat. Counting is impolite.