Romanian Mici--Grilled Fresh Sausages - cooking recipe

Ingredients

1 lb 85% lean ground beef
1 lb ground pork
6 garlic cloves, crushed into a paste with salt
1 teaspoon thyme
1/4 teaspoon allspice
1 teaspoon salt
1 teaspoon sweet paprika
1 teaspoon hot paprika
1/4 cup ice water
1 teaspoon baking soda
fresh cracked black pepper

Preparation

Combine the meats in a bowl. Add the garlic and seasonings and mix well.
Add the water and baking soda and begin to knead the meat. Knead until it is very smooth and cohesive (about 10 minutes).
Roll into small sausage shapes (about as long as an Italian sausage but a bit thinner).
Let the mici rest on a plate or in a large container for at least two hours, and preferably overnight.
Grill the mici over a medium-hot grill for 15-20 minutes. They may still look a little pink on the inside. This is normal because of the baking soda and doesnt mean that they are raw. 20 minutes should do it.
Have the mustard, bread, and beer ready. These are so good.