Mici

Matériel

• Large mixing bowl
• Small bowl and whisk
• Cling film or a lidded box
• Charcoal grill, gas grill or heavy ridged grill pan
• Tongs or a wide spatula
• Instant-read thermometer

Avant de commencer

1. Keep the meat in the fridge until the moment you mix it. Warm fat smears and the mici turn crumbly.
2. Peel and crush the garlic to a smooth paste with a pinch of the salt.
3. Measure all the dry spices into one small bowl.
4. Chill the stock well; it must be fridge-cold.

Préparation

1. 1

   Infuse the garlic

   8 gousses garlic200 ml beef stock

   Stir the crushed garlic into half of the cold stock and leave it for 10 minutes while you season the meat.

   C'est prêt quand The stock smells strongly of garlic and is slightly cloudy.
2. 2

   Season the meat

   700 g minced beef300 g minced pork12 g fine salt2 c. à café black pepper2 c. à café dried thyme1 c. à café sweet paprika½ c. à café ground coriander

   Put both minced meats in the bowl with the salt, pepper, thyme, paprika and coriander. Mix with one hand for 2 minutes, squeezing the meat through your fingers.

   C'est prêt quand The spices are evenly spread, with no pockets of paprika, and the meat starts to feel sticky.
3. 3

   Dissolve the baking soda

   1 c. à café baking soda (bicarbonate of soda)200 ml beef stock

   Whisk the baking soda into the rest of the cold stock until it is fully dissolved.

   C'est prêt quand The liquid fizzes lightly and no white grains settle at the bottom.

   Astuce Undissolved soda leaves bitter, soapy spots in the finished mici.
4. 4

   Knead in the stock

   200 ml beef stock

   Add the garlic stock and the soda stock a splash at a time, kneading hard after each addition. Keep kneading for 8–10 minutes in total.

   C'est prêt quand The paste is soft, sticky and elastic: it stretches and clings to your hand instead of breaking apart.

   Astuce Long kneading binds the proteins; this is what makes mici springy without a casing or egg.

   Lancer le minuteur de 10 min
5. 5

   Rest overnight

   Press cling film onto the surface of the meat and refrigerate for 12 hours, or up to 24 hours.

   C'est prêt quand The paste is firm and cold right through and slightly paler on top.

   Lancer le minuteur de 12 h
6. 6

   Shape the mici

   1 c. à soupe sunflower oil

   With oiled hands, roll the paste into sausages about 10 cm long and 2.5 cm thick, about 50 g each. Lay them on an oiled tray and return them to the fridge.

   C'est prêt quand Each roll has a smooth surface with no cracks and keeps its shape on the tray.

   Astuce If the paste sticks to your hands, dip them in cold water between rolls.
7. 7

   Heat the grill

   Heat the grill to high. For charcoal, wait until the coals are covered in grey ash.

   C'est prêt quand You can hold your hand 10 cm above the grate for only 2–3 seconds.
8. 8

   Grill the mici

   1 c. à soupe sunflower oil

   Oil the grate and lay the mici across the bars. Grill over high heat for 8–10 minutes, turning a quarter turn every 2 minutes.

   C'est prêt quand They are browned with dark grill marks on all sides and juices bead on the surface.

   Astuce Do not press them with the spatula; you squeeze out the juice that makes them good.

   Lancer le minuteur de 10 min
9. 9

   Check and rest

   Check one in the thickest part with a thermometer: it must reach 71 °C. Move the mici to a warm plate and let them rest for 2 minutes.

   C'est prêt quand The centre is just cooked through, with no pink, and the juices run clear.

   Lancer le minuteur de 2 min
10. 10

    Serve

    100 g mustard

    Serve hot with a generous spoon of mustard on the side.

    C'est prêt quand The mici are glistening and still sizzle faintly when they reach the table.

Erreurs courantes

Variantes