"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.
Mici (Grilled Sausages), a staple of Moldova's cuisine
Skinless Sausages
Mici are short, skinless grilled sausages of minced pork, beef and sometimes lamb, seasoned with garlic, thyme and spices and charred over charcoal. Without a casing, they grip the grill and char directly, staying juicy within. They are the standard of the Moldovan and wider regional Sunday grill, eaten with mustard and white bread.
The Baking Soda
The technical secret is a little baking soda worked into the meat, which raises its pH and keeps it moist and tender on the fire. A splash of broth or sparkling water in the mix helps too, holding juice inside as the sausages cook. Overworking the mixture squeezes that moisture out, so a light hand matters.
On the Grill
Mici are grilled over charcoal until charred on all sides and cooked through, the smoke and the spice the whole flavour. They are eaten hot off the fire, with nothing more than mustard, ideally a simple yellow one, and fresh bread. Simplicity is part of their appeal.
Shared Across the Prut
Mici are claimed with equal passion in Moldova and Romania, the same sausage on both sides of the Prut River, a marker of a shared culture and cuisine. They are warm-weather, social food, the centrepiece of grills and gatherings from spring to autumn. Few dishes capture the region's casual, communal eating so well.
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 reveal Moldova's shared cultural identity with Romania, the same sausage, fiercely claimed by both sides of the Prut River.
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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.
