Ingredients:

• 500 gr ground beef
• 500 gr lean pork mince
• 180 ml beef stock
• 50 ml beer
• 1 tsp bicarbonate soda
• 1 tsp salt
• 203 garlic cloves grated into a paste
• 1 tsp thyme dry or fresh
• 1 pinch nutmeg
• ½ tsp ground coriander
• ¼ tsp ground cumin
• ¼ tsp black pepper
• ½ tsp cayenne pepper or chili flakes (optional)

Instructions

1. Place the meat into a bowl.
2. In a larger jug, mix the beef stock with a beer and add the bicarbonate, spices, salt and pepper and give it a good stir until the salt has dissolved entirely.
3. Add this liquid mixture to the meat and mix really well until the mixture becomes almost a paste.
4. Rub your hands with either a dash of oil or water and then form the sausages into their shapes. The oil prevents your hands from sticking. Place all on a plate or a little tray, something that can easily be placed in the fridge.
5. Transfer the open sausages to the fridge to rest for 2 to 4 hours but you can leave them overnight too.
6. Place them onto a hot, hot grill or in a hot pan and cook them on each side (x 2) for no longer than 4 min.
7. Mici is well served with mustard and a super cold glass of beer.

Enjoy!