Daddys Mititei romanian Garlic Meat Sausages Romanian recipe Pasta- LateChef.com
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15 sausages
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Short Description

40 minutes, plus marinating time I really should stop griping about being disadvantaged when it comes to cooking DNA. Fact is, Daddy is one of the best cooks on the planet. What gives his Mititei authentically Transylvanian flavor is the loads and loads of garlic-not at all for the faint of heart. Warning: If you don't like garlic, this recipe is not for you. If you just kinda like garlic, this recipe is not for you. If you love garlic, you will hug this book, hug me when you see me, tear out this recipe and frame it on your wall, ask for my dad's number so you can call him, thank him, and arrange for a time to meet him in person, and hug him, too. When I was growing up in Philly, we had Indian neighbors, Sudah and Jayraj. Vegetarians. But they abandoned their principles whenever Daddy cooked Mititei. Mommy would call them in advance, so they could mentally and emotionally prepare for the experience. My (Grand)Ma loved these sausages, too, which was a real surprise because she was a superb cook who rarely liked anybody else's food. Daddy's Mititei and his Potato Kigel were the exceptions. The secrets to this dish are the club soda (for fluffiness), ground caraway, loads of garlic, and letting the meat marinate overnight. Did I mention the garlic? By the way, tradition dictates that these are served with mustard, not ketchup.


Ingredients
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