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Using Mici Spice, you can enjoy the authentic taste of mititei right at home, without having to worry about finding the right combination of spices or ingredients. The seasoning blend is carefully crafted to bring out the best flavors of the meat, and it's easy to use even if you're not an experienced cook.
Whether you're a fan of traditional Romanian cuisine or just looking for something new to try, Mici Spice can help you create a memorable and delicious meal that's sure to impress.
Preparation time: 10 minutes
Grilling time: 8-15 minutes
Grill temperature: Medium heat, approximately 350°F
Note: Store-bought ground meat often contains added sodium/salt. For best results, it is recommended to grind your own meat or have a local butcher do it for you.
1 packet Mici Spice
3 lbs. fine ground beef (80/20)
2 lbs. fine ground pork (80/20)
1 ½ cups cold ice water, or 2 cups cold ice water if using store-bought ground meat with added sodium/salt.
Tip: Avoid using a mixer to combine the meat and spice.
In a large bowl, mix 5 lbs. of ground meat (a combination of 3 lbs. ground beef 80/20 and 2 lbs. ground pork 80/20 works well) with the contents of the Mici Spice packet. Add 1 1/2 cups of cold water and mix the meat, spices, and water together by hand.
Optional: Cover the mixture and refrigerate for at least a couple of hours to allow the spices to infuse.
When ready to grill, preheat the grill and shape the meat mixture into small sausages, about the size of an average adult's finger and not very thick.
Grill the sausages until well done.
Serve hot with mustard and fresh bread.
MICI SPICE INGREDIENTS: SPICES, INCLUDING GARLIC, SALT, SUGAR, BAKING SODA TO TENDERIZE MEAT.
Mici, which is pronounced MEECH, is a type of skinless sausage that is extremely popular as a street food in Romania. This delicious snack has its roots in the Ottoman Empire, which had a strong influence on Romanian cuisine. Over time, however, mici has evolved into a distinctly Romanian dish with unique flavors.
ProAgro Federation statistics show that Romanians consume 440 million mici per year, making it one of the country's most beloved foods. During the small May 1st vacation, which coincides with Labor Day in Romania, mici is especially popular, with 30 million consumed during this time.
Mici is made from a combination of beef and pork (pork being a highly valued meat in Romania), mixed with secret spices, and grilled for a few minutes until piping hot. It is typically served alongside fresh bread and mustard, making for a delicious and satisfying meal.
The origins of mici are shrouded in mystery, but the most commonly told story dates back to around 1900. Legend has it that a chef at a small restaurant in Bucharest's Lipscani area, known as a gratargiu, ran out of sausage casings one day. Rather than disappointing his hungry customers, he decided to roll the minced meat into the now-famous mici shape and cook them anyway. This risky move paid off, and mici became a staple of Romanian cuisine. Although the restaurant in question is said to be Restaurantul La Iordache, other restaurants also claim to have invented the dish, and the original building still stands in Bucharest's historic center.
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In the traditional way, Mititei sausages are grilled on a wood and charcoal grill. Avoid scorching the grill to prevent burning the surface while leaving the middle raw. However, if the heat is too low, the sausages will become dry. It is best to flip them only when they can be easily removed from the grill, as they can break easily when moved too soon.
Keep in mind that the cooking time may vary depending on the grill. Typically, it takes about 8 minutes. Serve the Mititei with mustard, fresh bread, or French fries. And don't forget to pair them with a cold beer to complete the experience!
Enjoy and happy grilling!
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To thaw out mici, you can follow these steps:
Remove the frozen mici from the freezer and place them in a covered container or on a plate.
Place the container or plate with the frozen mici in the refrigerator to thaw. Allow several hours for the mici to thaw completely.
The slow thawing method in the refrigerator is recommended as it helps to prevent the growth of harmful bacteria.
Once the mici are fully thawed, they should be cooked immediately. You can grill them or cook them in a pan on the stovetop.
Note: Do not refreeze the mici after thawing, as this can increase the risk of foodborne illness.
If you have thawed more mici than you plan to cook, you can refrigerate the extras for up to 2-3 days or freeze them again, but only if they have been fully cooked.
Cooked mici can be stored in the refrigerator for up to four days, as long as they have been properly stored in an airtight container or wrapped tightly in plastic wrap or foil to prevent contamination.
*After four days, it is recommended to discard any remaining cooked mici.
When storing cooked mici, it's important to let them cool down to room temperature before refrigerating them. This helps prevent the growth of bacteria that can cause foodborne illness. Once cooled, store the mici in a shallow container in the refrigerator to ensure that they cool evenly and quickly.
If you have leftover mici that you don't think you will be able to consume within four days, you can freeze them for longer storage.
Cooked mici can be frozen for up to three months. Be sure to wrap them tightly in plastic wrap or store them in an airtight container, to prevent freezer burn and maintain their quality.
If you have uncooked mici, it's important to store them properly to ensure their freshness and prevent any foodborne illness.
Uncooked mici can be kept in the refrigerator for up to 2-3 days if they are properly wrapped or stored in an airtight container.
You can also freeze uncooked mici for longer storage. If stored in the freezer, uncooked mici can last for up to 3-4 months.
It's important to ensure that mici are fully cooked inside to prevent any risk of foodborne illness.
Here are some tips to determine if mici are fully cooked:
Check the color: mici should be browned on the outside and gray on the inside when fully cooked. If they're still pink or raw-looking in the center, they need more time to cook.
Use a meat thermometer: insert a meat thermometer into the thickest part of the mici to check the internal temperature. The temperature should reach at least 165°f (74°c) to ensure that they're fully cooked.
Cut one open: if you're unsure if the mici are fully cooked, you can cut one open to check the inside. The meat should be firm and there should be no signs of pink or rawness.
Test for firmness: gently press the mici with a pair of tongs or a fork. If they feel firm and hold their shape, they're likely fully cooked. If they're still soft and pliable, they need more time to cook.
It's important to note that cooking times can vary depending on the size and thickness of the mici, so use these methods to ensure that they're fully cooked and safe to eat.
There are many delicious sides that pair well with mici, here are a few traditional Romanian sides to consider:
Mustard: Mustard is the classic condiment served with mici in Romania. Its tangy flavor pairs well with the savory meat and spices.
Bread: Bread is often served with mici to help soak up the flavorful juices. A crusty bread like a baguette or ciabatta works well.
Pickles: Pickles, such as dill pickles or pickled vegetables like cucumbers or carrots, can add a refreshing and tangy flavor to the meal.
Roasted vegetables: Roasted vegetables, such as peppers, eggplant, or zucchini, make a delicious and healthy side dish.
Fries or potatoes: Mici can be served with a side of French fries or roasted potatoes for a hearty and satisfying meal.
Salad: A simple salad with fresh greens, tomatoes, and cucumbers can provide a refreshing contrast to the rich and savory flavors of the mici.
Grilled vegetables: Grilled vegetables like bell peppers, onions, and tomatoes can add a nice charred flavor to the meal and complement the smoky taste of the mici.
These are just a few ideas, but feel free to experiment with different sides to find your perfect combination.
Mici can be a delicious and versatile ingredient in a variety of dishes. Here are some ideas for how to use mici:
Serve as a main dish: Grilled mici can be served as a main dish, either alone or with a side of vegetables or salad.
Make a sandwich: You can slice the mici lengthwise and serve it in a sandwich with your favorite condiments.
Use in soups or stews: Mici can be added to soups or stews to add flavor and protein.
Add to pasta dishes: Sliced or crumbled mici can be added to pasta dishes, such as spaghetti or lasagna, for extra flavor and texture.
Use as a pizza topping: Sliced mici can be used as a topping on pizza, either alone or with other toppings.
Make a meatball or meatloaf: You can use ground mici to make meatballs or meatloaf for a delicious and flavorful twist on traditional recipes.
Add to omelets or frittatas: Crumbled mici can be added to omelets or frittatas for a protein-packed breakfast or brunch dish.
These are just a few ideas for how to use mici. The possibilities are endless, so don't be afraid to get creative and try new recipes!
They have a unique and delicious flavor that is difficult to compare to any other type of food. In terms of taste, mici are flavorful and savory, with a slightly charred exterior from grilling.
The meat has a juicy texture and is seasoned with a blend of spices that often includes garlic, black pepper, and paprika. Overall, mici have a rich and satisfying taste that is similar to other grilled meat dishes, but with a distinct Eastern European flavor.
They are a popular street food in Romania and are enjoyed by many people around the world who appreciate their delicious flavor and unique texture.
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