SKINLESS SAUSAGE, mititei (ROMANIA) ćevapčići (BALCAN COUNTRY)
2lbs of ground beef from the neck (1kg)
1 lb lamb (1/2 kg)
1 teaspoon of pepper,
2 teaspoons salt
1 teaspoon bicarbonate (baking soda) in seltzer water
2 teaspoons thyme (oregano)
1 head of garlic, crushed
1 teaspoon paprika (chili pepper)
1 cups seltzer water
1 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, oil, (or another fat spray).
Turn every few minutes (max 4 min on side), 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).