by Kukla
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Sagegreen's Testing Notes:
Expand CollapseKukla's Notes:
ExpandOne third each ground pork, lamb and beef for a total of 3-31/2 lbs meat or only half beef and half pork Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
2 tablespoons coarse salt Ask a question about this ingredient
1 tablespoon freshly ground black pepper Ask a question about this ingredient
1/2 tablespoon coriander Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
10 cloves garlic Ask a question about this ingredient
1/4 cup sparkling water Ask a question about this ingredient
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.
Ask a question about this stepKeep a bowl of water handy to wet your hands; form into 4 inch 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 tender.
Ask a question about this stepGrill 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.
Ask a question about this stepYou 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.
Ask a question about this stepCarlaCooks, Thank you so much for your nice comment! I am thrilled that you liked the Mititei. A comment like yours, gives us home-cooks, the courage to enjoy even more sharing our favorite recipes. Thanks’ again and best regards from Los Angeles!
Thank you Sagegreen!
I am hope you will love them, as much as we do; and please let me know if you did or even not.
Well I have made a batch that will rest overnight for grilling tomorrow. They were really fun to make. At first I thought you had meant coriander leaves, but then I figured you meant the dry spice. I used some grassfed ground beef from the farmers's market with sausage, no lamb. Can't wait to try!
Dear Sagegreen!
Thank you for the email!
I apologize for not answering right away.
Yesterday we celebrated Fathers Day at my Daughters house and came home late.
I am so glad that you enjoyed the Mititeis; that proves how many times the expression “Not you’re Mamas’…..” Is wrong.
For me all I learned from my Mom, my aunt and mothers of my close friends are Fool Proof recipes, which work time and again.
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
I made these today and they were delicious! I made the sausages this morning, let them sit in the refrigerator, and grilled them on my rimmed grill pan on the stove top, then finished the cooking in the oven. So delicious! I was amazed at the texture... they really resembled store-bought sausages in their texture. We enjoyed them with some whole-grain mustard and sauteed onions and bell peppers. Thanks for a great recipe! I know I'll make this many, many times.