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Romanian Mici

Follow basic sausage preparation practices when making this sausage.
  1. Clean and sanitize all of your equipment.
  2. Chill your meat to below 35F
  3. Keep your meat and grinder parts very cold while grinding
  4. Any liquid that is added to the mince needs to be ice cold
  5. Mix your very chilled meat and seasonings till the mince becomes very tacky
  6. Stuff the mince into sausage casings and prick out any air pockets
  7. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

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4.67 from 3 votes

Romanian Mici

great for grilling
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
How much do you want to make? 1000 grams



  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches below 34f (1.1c).
  • Grind your very chilled meat on a medium plate (6mm)
  • Prepare all of your seasonings and liquids, add it to your ground meat.
  • Mix the meat till it becomes very tacky. Cover and refrigerate overnight
  • The next day form your sausages and cook on a grill. I like to have my BBQ pit pretty hot, around 500f (260c). This gives our sausages a great sear on each side. Cook till you get to an internal of 150f – 155f (65.5c – 68.3c)
  • Serve with mustard

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3 thoughts on “Romanian Mici”

  1. 4 stars
    Easy and fun to make. If you like Garlic this is indeed the sausage for you. I fried two sausages and grilled two sausage. I actually preferred the fried method. The hot grill put a crispy char on the meat but there was a slight bitterness to it. I am assuming it was from charred Garlic bits??? Still pretty good though. Also, I used no-salt chicken bone broth because there wasn’t any no-salt beef bone broth at the store but frankly I couldn’t taste it. Speaking of taste all I could taste was salt and garlic and meat. The other spices were quite masked by the garlic but I am not complaining. The salt seemed more pronounced with the grilled method. Haven’t a clue as to why that is. I believe next time I will bump up the spices. By the way I used Calabrian Pepper rather than Cayenne pepper because that’s just what I had on hand. All in all a great little snack and worth the effort.

  2. Nice recipe and pretty close to what I was eating back home. FYI, since you probably translated a Romanian recipe, the cumin is actually caraway. We rarely use cumin in our cuisine. As a second note, the music is definitely not Romanian, so you may want to change it. Love your website and almost all your recipes.

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