Small skinless sausages like these (pictured top left)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.
These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do.
This recipe is the winner of our “My Family Recipe Contest,” sponsored by Le Creuset, and comes from the Constantinescu Spetler family in Romania.
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