These tasty little Romanian sausages make a perfect barbecued snack or starter. Serve with a dollop of mustard and some crusty bread.
Wine Suggeston: a youthful, medium weight red like a Syrah. For us tonight an uncomplicated, but pleasurable Crozes Hermitage from Ferraton.
Mici – makes 18
- 400g pork mince
- 400g beef mince
- 3 cloves of garlic, finely grated
- 1 tbsp thyme leaves, chopped
- 1 tsp bicarbonate of soda
- 2 tsp paprika
- ½ tsp ground allspice
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 100ml beef stock
- mustard, to serve
- crusty bread, to serve
Put all of the micci ingredients into a food processor and pulse until well combined. Transfer to a bowl, then cover and leave in the fridge for at least a couple of hours.
Remove the meat mixture from the fridge and divide into 50g portions. Form into balls, then roll into short sausage shapes. Put the sausages into the fridge for an hour to firm.
Get your barbeuce nice and hot, then cook the mici for about 4 minutes on each side, turning regularly. It’s a good idea to have a bit of indirect heat so you can move any cooked micci to the side.
Serve with mustard and crusty bread.
(Original recipe from Tom Kerridge The BBQ Book, Bloomsbury: Absolute, 2025.)
Jono & Jules do food & wine 