Romania Pork and Lamb Sausage (Mititei)

Servings: 4

Ingredients:

12 ounces ground pork or beef

12 ounces ground lamb shoulder

1 onion, small, minced as fine as possible

2 cloves garlic, minced as fine as possible

1 tablespoon olive oil

1 1/2 teaspoons salt, or more to taste

1 teaspoon baking soda

1 teaspoon papadoms, , hot or sweet, preferably imported

1/2 teaspoon marjoram, dried

1/2 teaspoon caraway seeds

1/2 teaspoon black pepper, freshly ground, or more to taste

1/4 teaspoon allspice, ground

Pinch cloves, ground

Cooking Instructions:

Combine the pork, lamb, onion, garlic, oil, 1 1/2 teaspoons salt, the baking soda, paprika, marjoram, caraway seeds, 1/2 teaspoon pepper, the allspice, and cloves in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary; it should be highly seasoned. Lightly oil a large plate. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then roll each portion between your palms to form sausage shapes about 1 inch in diameter and 3 1/2 inches long. Place the mititei as they are made on the prepared plate. Cover loosely with plastic wrap and refrigerate them for 2 to 4 hours. Preheat the grill to high. When ready to cook, oil the grill grate. Arrange the mititei on the hot grate and grill, turning with a spatula, until nicely browned and cooked through, 6 to 8 minutes in all. Serve immediately. Makes 8 sausages.

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