Mititei Recipe: Romanian Grilled Skinless Sausages 2026

Mititei, also known as mici, are the beloved skinless grilled sausages of Romania. Made from ground meat seasoned with garlic, thyme and a touch of baking soda, they turn out extraordinarily juicy and savory.

This version uses beef, or a blend of beef, pork and lamb, shaped by hand and cooked on a grill pan in just 15 minutes. The baking soda is the traditional trick that keeps the meat tender and springy.

Serve them hot with mustard, crusty bread and a cold beer for the most authentic experience, or add fries, a fresh salad and pickles to round out the meal.

Ingredients for Mititei

This makes 12 sausages, enough for 4 servings.

• 750 g ground meat (your choice: beef, or a mix of beef, pork and lamb)
• Salt to taste
• Ground black pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon baking soda
• Olive oil (for cooking the mititei on the grill)
• Mustard (for serving)

How to Make Mititei Step by Step

1. Season the Ground Meat

Place 750 grams of ground meat in a bowl and add salt to taste, ground black pepper to taste, 1 teaspoon garlic powder, 1 teaspoon dried thyme and 1 teaspoon baking soda. Mix everything very well until you get a homogeneous mass.

2. Shape the Sausages

Form sausages from the meat mixture, about 60 to 70 grams each, giving them as even a thickness and shape as possible. Keeping them the same size helps them cook faster and more uniformly.

3. Grill the Mititei

Heat a grill pan over medium heat and grease it with olive oil. Cook the mititei for a few minutes on all sides until the meat is completely cooked through. Do not press them down while they cook so they keep all their juices inside and stay really succulent.

4. Serve the Mititei

Serve the mititei with mustard. In Romania it is common to enjoy them with mustard, crusty bread and a cold beer, though they also go great with fries, a fresh salad or pickles to taste.

Tips for the Best Mititei

Do Not Press Them While Cooking

The most important thing when cooking mititei is not to press them while they cook, so they keep all their juices inside and turn out really juicy. Aim for the same size and thickness on every sausage for a faster, more even cook.

Choose Your Ground Meat

Traditionally the meat is a mix of ground beef, pork and lamb, but you can adapt it to your taste with whatever ground meat you like best. With any ground meat preparation, it is important to cook it long enough until it is completely done.

Serve Them the Traditional Way

In Romania these mititei or mici are commonly served with mustard, crusty bread and a cold beer for the most traditional experience. They also pair well with fries, a fresh salad and pickles to taste.

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If you're anything like me, your kitchen rotation probably includes a little bit of everything — cozy comfort plates, tried-and-true dishes from around the globe, and sweets that make a crowd happy.

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