Skinless Sausages

Course: Dinner, Main Course

Cuisine: Romanian

Diet: Low Lactose

Keyword: mititei, skinless sausages, skinless sausages recipe

Prep Time: 15

Cook Time: 30

Resting time: 8

Total Time: 8 45

Servings: portions

Calories: 616kcal

Author: Timea

Inspired by the Romanian “mititei” recipe, these homemade skinless sausages are so delicious, tender and juicy that they will delight you.

Put the minced pork and turkey in a mixing bowl, add two tablespoons of lard and mix well by hand for a few minutes until the mince meat perfectly blends with the fat.
1000 g pork mince, 500 g turkey mince, 2 tablespoon pork lard
Add all the ingredients over the meat, except the water and remix it by hand, pouring a little water over it and incorporating it into the mince until I get a soft and airy paste.
6 cloves garlic, 1.5 tablespoon sodium bicarbonate, 4 teaspoon paprika, 1.5 tablespoon sea salt, 2 teaspoon ground pepper, 1 tablespoon summer savory, 1 cup water
Cover the bowl with plastic wrap and put it in the fridge for at least 6-8 hours, but better until the next day.
Dip your hands in water and roll the sausages into cylindrical shape, about 60 grams each.
Heat the cast iron pan very well, grease it with a bit of sunflower oil to avoid sticking, and put the sausages to fry.
Fry them for about two minutes on each side, over medium to high heat, taking care not to burn them but also to stay raw.
After they are fried and have an elastic texture, take them out in a bowl and cover them with aluminium foil to keep warm.
Serve the skinless sausages hot, with bread and mustard, but if you want, add french fries and even a tomato salad.

You can vary the proportion of meat in the mixture according to your tastes and ideas, but don't forget the amount of fat.

Baking soda is essential in the recipe but doesn't overdo it.

Don't forget that the original and ideal recipe is made on the grill.