Mititei (Romanian Mici)

Combine the ground beef and ground pork in a large bowl. Add the minced garlic, salt, black pepper, ground coriander seed, allspice, and dried savory.

Dissolve the baking soda in 2 tbsp of cold beef stock, pour it into the meat mixture, and knead thoroughly.

Add the remaining very cold stock in batches of 2 tbsp, kneading for 10–15 minutes after each addition, until the mixture becomes smooth, sticky, and springy.

Cover the bowl and refrigerate the mixture for 12 hours so it matures and holds its shape well.

With wet hands, shape the mixture into skinless sausages about 2 cm thick and 8–10 cm long.

Oil the grill grate and grill the mititei over medium-hot coals, turning every 3–4 minutes, for a total of 8–10 minutes, until nicely browned outside and cooked through inside. Don't place them over too intense heat, or they'll char on the outside before cooking through.

Serve hot with mustard.