Feb 13 2014
A while back I made up a batch of Mititei, Romanian
sausages. Mititei means little one and the sausages are mixed up with spices
and herbs, formed into little sausages 4 to 5 inches long then grilled. They
are a favorite street food in Romania. Bulgaria also has their version. They
can be made with ground beef, pork sausage, lamb sausage or a mix of
these. They are grilled and I am sure
there are many different recipes for these.
When I made mine I didn’t like the way I had them formed;
they were tapered too much. I wanted some that were all uniform in diameter. I
got to thinking about my PVC fatty stuffer I made. To get the stuffing formed
all I have to do is fill my 2X9 inch piece of PVC pipe with as much stuffing as
I want, Wrap in plastic wrap then in the fridge to set up good. When it’s time
to make the fatty I roll out my sausage, use a plunger I made and push it onto
the sausage then roll up.
I thought I can make one of smaller pipe and make my
Mititei. I used 1 inch BVC pipe 6 inches long, two reducers 1 inch to 2 inches
glued together to make a funnel; then glued to the 1 inch pipe. If you can find
one adapter, 1” to 2“, it would work better. I used a piece of 1 inch dowel rod
for the pusher.
Yesterday I mixed up a pound of ground chuck and a pound of
pork sausage. I used a recipe for Romanian Kabobs by a fellow member of Lets Talk BBQ. It
set in the fridge overnight.
I just got through making the sausages. I filled a tray with
16 of them about 3 inches long each and used about 1 ¼ pounds of the meat mix.
When I pushed out the first one it was too long so I cut them in half. They
were a nice size for serving as an appetizer but I wanted them about 4 ½ inches
long for sandwiches. I cut 1 ½ inches off the pipe and that worked well for me.
It’s a little messy but I did the first batch in about 20
minutes. I found it best to put some meat in the funnel top and push it into
the pipe with my thumb and then use the pusher until full and push out onto a
pan.
I thought maybe I would get them too tightly packed but I
have it setting on my cutting board to fill and push down until it starts to
ooze out the bottom, then give the pusher a little twist and push onto the pan.
Now all I have to do is see how well they hold together while cooking.
Fatty stuffer and sausage stuffer
Using the stuffer
Kabob mix
First batch was cut in half
In the fridge for a few hours
2nd batch the size I wanted
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