1 kg of mince beef from the neck (2lb)
1/2 kg lamb mince (1lb)
1 teaspoon of pepper,
2 teaspoons salt
1 teaspoon bicarbonate (baking soda) in seltzer water
2 teaspoons thyme ,
1 head of garlic, crushed
1 teaspoon paprika (chili pepper)
2 cups seltzer water
2 cups beef broth
Preparation composition of small sausages:
Mix meats with salt, pepper, thyme, baking soda, seltzer water and beef broth. Mixing with hands give a homogenized mixer, but is good if you mix very well with a wooden tablespoon.
The mixture is left to cool for 2-3 hours. We noticed this step is important for easy molding the small sausages in the next step. This is because, hand mixing or spoon mixing is a laborious step and the meat and fat needs time to cool off.
I noticed that MITITEI are much tasty if they are frozen for a day or two.
As for grill cooking,............... this is the beginning the happy time:
Spray the hot grill with PAM (or another fat spray).
Turn every few minutes, to be cooked on both sides, but don’t grill it too much and become dry.
Serve with mustard, hot pepper (optional), French fry and ABSOLUTELY a cold beer or a fresh cider (if it is a fall season).