| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Hungarian | Beef, Main dish | 45 | Servings |
INGREDIENTS
| 2 | lb | Lean Ground Beef |
| 2 | T | Extra-Virgin Olive Oil |
| 3 | Cloves Garlic, Peeled | |
| 2 | t | Baking Soda |
| 1/2 | t | Dried Thyme |
| 1/2 | t | Red Pepper Flakes, Crumbled |
| 1/2 | t | Hungarian Paprika |
| 1 | t | 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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