Mici (Romanian Grilled Garlic Sausages)
Garlicky skinless sausages of beef and pork, rested and grilled until charred and juicy. Lovely with gherkins and mustard.
- Time2 hr 40
- LevelEasy
- Costabout £1.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 402kcal
- 1.6gcarbs
- 0.5gof which sugars
- 29.8gfat
- 11.6gsaturates
- 30.9gprotein
- 0.4gfibre
- 4.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put both minces in a large bowl with the garlic, paprika, thyme, coriander, caraway, pepper and salt. Stir the bicarbonate of soda into the cold water.
- 2
Add the water a little at a time and knead the mixture with your hands for 5 minutes, until it turns pale, sticky and paste like. This is what gives mici their springy bite.
5 min - 3
Cover and chill for at least 2 hours, or overnight, so the flavours settle in.
- 4
With wet hands, shape the mix into 16 short fat sausages about 7 cm long, with no casings. Lay them on a tray.
- 5
Heat a barbecue or a ridged griddle pan until very hot and brush lightly with the oil. Cook the mici for 12 to 15 minutes, turning often, until browned and charred in places and cooked through with no pink inside.
14 min - 6
Serve hot with pickled gherkins, and with bread, mustard and chips if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
