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1
Prepare at least one day in advance.
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2
Pass the meats with the garlic through a grinder.
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3
Put the mixture into a large bowl, add spices, thyme, plenty of salt and pepper and knead it well; gradually add half of the stock and continue kneading.
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4
If the meat is very lean, a little beef suet may also be added.
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5
When the mixture is thoroughly kneaded and smooth, take a small portion and roll it in the hands into a sausage about 4 inches long and a little less than 1 inch thick.
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6
Repeat this process until all the mixture is made into sausages, wetting the palms of the hands from time to time to prevent the meat sticking.
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7
Arrange the sausages on a platter and leave them in the refrigerator until the following day.
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8
They may be kept for up to 3 days.
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9
Take the sausages out of the refrigerator at least 2 hours before they are required, to let them dry in the air.
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10
Cook over charcoal, turning frequently until they are brown.
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11
Baste from time to time with the rest of the beef stock.
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12
Do not dig at them with a fork or anything sharp as this will release their natural juices.
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13
Serve very hot.
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14
To be absolutely correct, mititei should be served with ardei, slender, fiery hot peppers.
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15
You can also serve them with sweet pepper salad, sour pickles and plenty of red wine.
