"Moldova's skinless grilled sausages — pork, beef and lamb with garlic and thyme, charcoal-grilled — are the standard Sunday grill from spring to autumn."
About Mici (Grilled Sausages)
Shared with Romania but fiercely claimed by Moldova — short, skinless cylinders of minced pork, beef and lamb blended with garlic, thyme, baking soda and a small amount of broth to keep them moist; grilled over charcoal until charred on all sides; eaten with mustard and fresh bread; the standard Sunday grill and every street fair food.
Short, skinless cylinders of minced pork, beef and lamb blended with garlic, thyme, baking soda and a small amount of broth that keeps them juicy on the grill. Charcoal-grilled until charred on all sides. Eaten with mustard and fresh white bread. The Sunday grill standard.
Baking soda is the technical secret — it raises the pH of the meat mixture, which keeps it moist and prevents it from hardening on the grill.
What to Expect
The mici arrive in a basket, the charcoal marks visible on the outside. The inside stays moist from the baking soda trick. Mustard and bread are the only accompaniments required.
Why Try It
Mici tell you about Moldova's shared cultural identity with Romania — the same sausage, fiercely claimed by both sides of the Prut River.
Insider Tips
Eat immediately from the grill while still charred and hot.
Yellow mustard, not Dijon.
The broth kept inside the mixture is why they're juicy — overworking the mix removes it.
