Mititei (Small Ground Beef Sausages)

Recipe Ingredients

2 lbs	908g / 32oz	Lean ground beef
2 tablespoons	30ml	Extra-virgin olive oil
3		Garlic - peeled
2 teaspoons	10ml	Baking soda
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Red pepper flakes - crumbled
1/2 teaspoon	2.5ml	Hungarian paprika
1 teaspoon	5ml	Caraway seed
		Salt and freshly ground pepper

Recipe Instructions

Crush garlic into a paste, set aside. Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika , caraway seeds, and 2 Tbs water in a large bowl. Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to keep mixture moist. Cover bowl and refrigerate at least 5 hours.

With wet hands, roll meat, 1 Tbs at a time into small balls, then shape balls into sausages about 3" long and 1" thick. Heat grill pan over medium heat. Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes. Serve as an hors d'oeuvre or with potatoes as an entree.

Notes: Author Nicolae Klepper says that mititei were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings.

Source:
Saveur January 98

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