1 tsp white vinegar
500 g beef mince
400 g lamb mince (preferably from the shank)
200 g pork mince (preferably from the shoulder)
1 large garlic clove, crushed
1 tsp paprika
1 tsp allspice
1 tsp ground white pepper
1 tsp dried thyme
1 tsp salt
200 ml beef stock
1 Whisk the bicarbonate of soda and vinegar together and set aside.
2 Use clean hands to mix all of the ingredients, including the vinegar mixture but excluding the beef stock, in a large bowl.
3 Gradually mix in the beef stock until combined. Cover with clingfilm and refrigerate for 24 hours.
4 Mix the meat again and season with salt and pepper. With wet hands, shape tubular forms from the mixture, no larger than 10cm long and 3cm wide.
5 Barbecue over a high heat or cook on a very hot grillpan (never cook the mici mince by deep-frying or in the oven!). Serve hot with white bread and sweet mustard.