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Place the meat into a bowl, you can give it another whizz into the food processor for a double grinding but don’t worry if you don’t fancy doing this. There is another solution - extra mixing/kneading.
In a larger mug, I mix the beef stock with beer, soda bicarbonate, spices, salt pepper and give it a good stir until the salt has dissolved entirely.
Add this liquid mixture to the meat and mix really well until the mixture becomes almost a paste. And this is your double grinding technique
You can now work with a dash of oil or water to form the sausages into their shapes. A little touch of oil takes you a long way so just grease your palms with a tiny dash of oil or, use a bit of water. I always use oil. It helps with preventing them from sticking. Place all on a plate or a little tray, something that can easily be placed in the fridge.
Transfer the open sausages to the fridge to rest for 2 to 4 hours but you can leave them overnight too, it’s absolutely okay.
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.
Mici must be served with mustard and a super cold glass of beer. HEAVEN!