Romanian Pork and Lamb Sausages


Preparation info
  • Makes


    Sausages; Serves
    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

Legend credits La Iordachi restaurant in Bucharest as the birthplace of mititei, the skinless sausages so popular in Romania. One particularly busy night, the story goes, the kitchen ran out of regular sausages and ground pork and lamb were mixed together, patted into short, stubby sausage shapes (mititei means little in Romanian), and grilled without casings. The blend of spices used, including caraway, allspice, and cloves, makes this one of the most interesting ground meat