Follow basic sausage preparation practices when making this sausage.
- Clean and sanitize all of your equipment.
- Chill your meat to below 35F
- Keep your meat and grinder parts very cold while grinding
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- Ceramic Kamado BBQ Grill
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
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!!
2 Guys & A Cooler Amazon Storefront
Romanian Mici
great for grilling
How much do you want to make? 1000 grams
Ingredients
- 350 g lean pork
- 350 g beef
- 300 g pork back fat
- 12 g salt
- 2.5 g black pepper
- 1.25 g coriander powder
- 1.5 g cumin powder
- 1 g dried thyme
- 30 g minced garlic
- 1.5 g cayenne pepper more or less to taste
- 5.25 g baking soda
- 120 ml beef bone broth (cold) unsalted
- 60 ml cold beer
Instructions
- 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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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.
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.
Thanks for the message. We have a saying over here, “You’ll love most of what we make” 😂
Question… would I need to change any of the ingredients if I wanted to stuff this mixture into casings and cook them in the smoker at 250F?
Thanks Eric.
Nope. Keep everything the same.