Kupaty is a dish of Georgian cuisine. These are home-made sausages made from meat or offal, which require additional heat treatment. Once they were the everyday dish of the poor, but over time they became a delicacy. Now you can buy convenience foods at the stores, but home-made sausages are much tastier.
Pick your recipe
You will need
-
- For kupat from offal:
- 1 kg of beef offal (liver
- heart
- lung);
- 20 g of pig intestines;
- 1-3 pods of hot green or red pepper;
- 4-8 cloves of garlic;
- 1 medium bunch of cilantro;
- 1/2 tsp ground coriander
- uzo-suneli;
- coriander;
- salt;
- ground black pepper;
- fat for frying.
- For pork steak:
- 260 g fatty pork;
- 25 g of onions;
- 10 g of wine vinegar;
- 5 g of dry pig intestines;
- 10 g of pomegranate or 15 g of barberry in grains;
- garlic;
- spices to taste;
- salt;
- ground black pepper.
Instruction manual
1
Rinse the pig’s intestines from the outside and inside with running cold water. It is recommended to use corn flour as a scrub. Then put the intestines for an hour in a soda solution so that the specific smell disappears. 3-4 liters of water are put per liter of water. tablespoons of soda. After this, wash the bowels thoroughly again and check for holes in them. If there is, then it will be necessary to bandage the kupat in this place.
2
Wash meat or offal. Scalp the liver, heart and lungs with boiling water. Then chop with onions. Please note that meat and offal for kupat should be finely cut, if they are passed through a meat grinder, the taste of sausages will be completely different.
3
If for cooking you took lean meat, then add the bacon, cut into small cubes. Then put crushed garlic, cilantro, cinnamon, cloves, black pepper, barberry and other spices. Salt, pepper and knead the minced meat thoroughly. If it turns out to be very dry, add a little water.
4
Stuff the prepared intestines with minced meat. To do this, you can use an ordinary watering can or a special nozzle on a meat grinder. Fill the gut is not very tight. They should not burst during heat treatment. The length of one sausage is 25-30 cm. Tie up the ends and connect using twine. Then cut the finished kupat and tie together the ends of each sausage to make a “horseshoe”.
5
Boil water in a pan, salt and dip the kupat into it for literally one or two minutes. Then traditionally sausages are strung on a stick and hung in a dark cool place. After this initial heat treatment, they can be stored for up to two weeks.
6
Then kupaty is fried on the grill (grill, skewer) or a frying pan. Whichever cooking method you choose, be sure to pierce the sausages with a fork or a toothpick (8-10 times) after boiling (just before frying) so that excess fluid comes out. And then fry on all sides on the grill or in a pan with melted fat.
note
In the Caucasus, it is customary to serve tkemali sauce, fresh herbs and chopped onions to kupaty.
Useful advice
In order to save, you can add diced potatoes to the minced meat for kupat.
- Cooking recipes
- Kupaty how to cook