Prepare the meat mixture at least one day in advance for optimal flavor development.

Grind the chuck steak, brisket, and crushed garlic together.

In a large bowl, combine the ground meat mixture with allspice, cloves, thyme, salt, and pepper.

Knead the mixture well, gradually adding half of the beef stock until fully incorporated.

If the meat is very lean, consider adding beef suet for added richness.

Continue kneading until the mixture is smooth and well-combined.

Take a small portion of the meat mixture and roll it into a sausage shape, approximately 4 inches long and slightly less than 1 inch thick.

Repeat the rolling process until all the meat mixture is formed into sausages, wetting your palms to prevent sticking.

Arrange the sausages on a platter and refrigerate overnight or for up to 3 days.

Remove the sausages from the refrigerator at least 2 hours before cooking to allow them to dry slightly.

Cook the sausages over charcoal, turning them frequently to ensure even browning.

Baste the sausages with the remaining beef stock during cooking to maintain moisture and enhance flavor.

Avoid piercing the sausages with a fork or sharp object to retain their natural juices.

Serve the mititei hot off the grill.

Traditionally, mititei are served with 'ardei', slender, fiery hot peppers.

Additional accompaniments include sweet pepper salad, sour pickles, and red wine.