Small skinless sausages 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. Featured in: Eternal Terrain.
- 2 lb. ground pork
- 2 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 1⁄2 tsp. crushed red chile flakes
- 9 cloves garlic, minced
- Mix all ingredients in a medium bowl until evenly combined, and form into about twenty-two 3″-long, ¾”-thick wide sausages.
- 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.)