| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
Beef, Main dish |
45 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean Ground Beef |
| 2 |
tb |
Extra-Virgin Olive Oil |
| 3 |
|
Cloves Garlic; Peeled |
| 2 |
ts |
Baking Soda |
| 1/2 |
ts |
Dried Thyme |
| 1/2 |
ts |
Red Pepper Flakes; Crumbled |
| 1/2 |
ts |
Hungarian Paprika |
| 1 |
ts |
Caraway Seed |
|
|
Salt And Freshly Ground Pepper |
INSTRUCTIONS
Crush garlic into a paste, set aside. Combine beef, oil, garlic, baking
soda, thyme, red pepper, paprika ,caraway seeds, and 2 Tbsp. 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 Tbsp. 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.
Recipe by: Saveur January 98
Posted to MC-Recipe Digest V1 #986 by Suzy Wert <SuzyWert@aol.com> on Jan
5, 1998
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