Mititei (Grilled Sausages)
Small skinless sausages like these are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard. This recipe first appeared in our March 2012 issue with Alexander Lobrano's article Eternal Terrain.
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Credit: Todd Coleman
Ingredients
2 lb. ground pork2 tbsp. olive oil, plus more for brushing
2 tbsp. hot paprika
1 tbsp. plus 1 tsp. kosher salt
2 tsp. dried thyme
2 tsp. caraway seeds
2 tsp. freshly ground black pepper
1 ½ tsp. crushed red chile flakes
9 cloves garlic, minced
instructions
1. Mix all ingredients in a medium bowl until evenly combined, and form into about twenty-two 3″-long, ¾″-thick wide sausages.2. Heat a cast-iron grill pan or skillet over medium-high heat, and brush with oil. (Alternatively, arrange an oven rack 4″ from broiler and heat broiler to high.) Working in batches, add sausages, and cook, turning once, until lightly charred in spots and cooked through about 5 minutes. (Alternatively, place sausages on a foil-lined baking sheet, and broil, turning once, until lightly charred and cooked through.)
 Recipe - Saveur.com){kind=link}
I come from a Hungarian/Romanian background, my father being Romanian taught me how to make Mititei. The real recipe calls for a combination of Pork, Veal and Lamb in equal parts. Seasoning is Cumin, Thyme and Coriander - never with Paprika, Chile flakes and Caraway seeds.
I don't know who gave you this recipe, but you should have checked it out before posting it.
Sorry for being so blunt.
Lynn Daniella Hoffmann
Author of: Jump Into My Kitchen