Sept 21 2013
I had said I probably would not be in here as much during my wife’s knee operation and rehab. I think I have been in here as much or more than usual. I guess this is like my rehab!
Lately I found a new food and recipe site, food52.com, viewers and a lot of good chefs post recipes there. I found this Romanian recipe for a sausage made without stuffing into casings that sounded good. I liked the seasonings and a little different was it called for sparkling water and baking soda!
I was going to get some carry outs for supper tonight but decided to take the time to have these sausages. I enjoy home cooking better than anything else I can get. I bought some cheese rolls that are like hoagie buns for my sandwich. I have done a lot of sandwiches lately but there is a reason; a lot less dishes to do up! I will be glad when my dishwasher gets back to normal!
I mixed up the sausages and formed them after a visit to my wife and lunch. It said sparkling water but I didn’t buy any so was going to use plain water. Then I thought about the Ice my wife had bought. I checked it and it was sparkling water and I chose the raspberry. I was not sure it would work but raspberries are used in a lot of meat sauces and glazes so I tried it. It worked and can’t really say I could taste it. My sausages would have about 4 hours in the fridge.
After my evening visit to see my wife I heated my Traeger to 300 deg., 325 deg. at grill level. I have done hamburgers on the grill grates at the temp with good luck. I had some Ore Ida olive oil and sea salt potato wedges I put on 10 minutes after the sausages. I did the sausages for 20 minutes; flipped and another 15 minutes. I put my bun on for 2 minutes to heat up. After I put the sausages on I caramelized onions for my sandwich.
I served my sandwich with mustard and the onions, the potatoes and a small tomato on the side. I loved the sausages and will do them again. I can see more sausage flavors done this way. Those of you who like to grind your own meat and stuff the sausages you might want to try this recipe.
Seasonings
Ready to mix
Ready for the fridge
Onions
On the smoker
My Supper
Smokin Don
Mititel garlicky sausage by Kukla
Author Notes: Legend has it that Mititei were invented one evening at an inn called “La Iordache” in Bucharest, well-known for its sausages, when the kitchen ran out of casings.
My Mom’s family lived in Bucharest for 18 years, and Romanian recipes were always one of the favorites and most present in our every day meals and for holidays.
This particular dish isn’t a holiday special; it is usually a part of a small, family owned Diner’s menu, which is mostly offering dishes prepared on the grill. - Kukla
Makes 12 - 16
• One third each pork, lamb and beef for a total of 3-31/2 lbs meat or only half beef and half pork
• 1 teaspoon baking soda
• 1 tablespoon coarse salt
• 1 tablespoon freshly ground black pepper
• 1/2 tablespoon dried ground coriander
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 6-8 garlic cloves, I used dried garlic flakes
• 1/4 cup sparkling water
1. Double grind the meat and garlic, include a few fattier pieces in the mixture, it keeps the meat rolls moist and tender. Mix well all the ingredients together. Dissolve baking soda in the sparkling water and beat into the mixture.
2. Keep a bowl of water handy to wet your hands; form into about 4-inches sausage shapes. Transfer the sausages to fridge to set for a couple of hours or ideally overnight - this is an important step that helps the meat in coming out juicy and tender.
3. Grill on a hot grill, turn once (about 4 minutes on each side). Serve inside an oval shaped bread rolls(scoop out some soft part of the roll) with mustard that doesn’t have a lot of vinegar (brown mustard) topped with pickled and drained (or grilled) red onions mixed with strips of roasted bell peppers and herbs. Add a cold beer on a lazy summer evening and you are in heaven.
4. You can also first brown the Mititei in a medium-hot skillet and finish cooking in a preheated to 375 degrees oven for about 15 more minutes or deep-fry them. It doesn’t really matter that much what method you use, anyway Mititei are tender, juicy and delicious.
Note: I used boughten sausage and ground beef and just made a half recipe. I only had about 4 hours to let the sausage set in the fridge. I did mine on my smoker at about 350 deg. Grill level on some grill grates. I did them for 20 minutes then turned and did another 15 minutes. They came out great and I love the flavor. I served on a cheese roll with mustard and some caramelized onions. I used the backside of the grill grates which is like cooking on a flat iron grill.
