"Romania's skinless charcoal-grilled sausages — beef, pork and lamb with caraway — are the national food of every Romanian Sunday barbecue."
About Mici (Grilled Sausages)
Romania's most beloved street food and barbecue centrepiece — short, skinless cylinders of minced beef, pork and lamb blended with garlic, caraway, thyme, baking soda and a small amount of broth that keeps them juicy; grilled over hardwood charcoal until charred on all sides and moist within; served with yellow mustard and fresh white bread; the national food of Sundays and football matches.
Skinless cylinders of minced beef, pork and lamb with garlic, caraway, thyme and baking soda — charcoal-grilled until charred outside and moist within. Served with yellow mustard and white bread. The national food of Romanian Sundays, football matches and street fairs.
Romanian mici use caraway rather than cumin — the distinction is subtle but present. The Moldovan version uses thyme as the dominant herb.
What to Expect
The mici arrive from the grill, charred on all sides, moist inside from the baking soda technique. Mustard is applied directly. The bread is for managing the mustard.
Why Try It
Mici are the food that most directly connects Romanian everyday culture to its outdoor, communal eating tradition.
Insider Tips
Eat immediately from the grill — mici cool and tighten rapidly.
Caraway distinguishes Romanian mici from Moldovan ones. Both are good.
Street fair mici are often the best — the high-turnover grill maintains heat better.
