Kupaty are incredibly tasty and, thanks to the presence of a decent amount of seasonings and spices, aromatic plump sausages in a casing made of intestines. Kupaty is a traditional dish of Georgian cuisine, but it is popular not only there, but also far beyond the borders of its native country.

Housewives usually prepare kupats themselves, but not everyone has the opportunity to obtain natural guts for them. That’s why it’s easier for many people to buy semi-finished products – ready-made frozen kupats, which only need to be properly fried. You can fry it on the grill outdoors or in the oven or in a frying pan at home. Again, for those who do not always have the opportunity to get out into nature, we suggest using the last option and frying kupaty in a frying pan. The recipe with photos is as simple and detailed as possible, which will reveal all the secrets of preparing juicy, tender and kupaty. There's really nothing complicated about the frying process. You just have to try - and you will definitely succeed! With our step-by-step photo recipe you will do everything right.

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Ingredients

Frozen kupaty – 1 pack;
water – 1 l;
salt – 3/4 tbsp. l.;
bay leaf – 2 pcs.;
peppercorns (black, allspice) – several pieces;
vegetable oil - for frying kupaty.

How to cook kupaty in a frying pan

First of all, frozen kupaty must be properly defrosted. To do this, take them out of the freezer onto the bottom shelf of the refrigerator. Then, when the sausages are defrosted, put them on the table and you can prepare the water for cooking. Pour salt into a convenient saucepan, throw in peppercorns and bay leaves. Pour water into the saucepan.

Next, put a saucepan of water on the stove and bring it to a boil. And when it boils, we put the baths in it. Pre-boiling is necessary in order to make the kupats even juicier and maximize their amazing aroma. Plus, during the cooking process, the kupats become denser and more elastic, which makes the frying process much more convenient.

We boil the kupaty for literally 3 minutes after the water boils, after which we place it in a colander, allowing the liquid to drain completely. If there is foam on the baths (during the cooking process it inevitably appears on the surface of the water), quickly wash it off with warm water.

Next, the kupaty needs to be dried in order to minimize splashes during frying, and the oil can be heated. Pour a little into the frying pan, heat it on the maximum heat of the stove, then reduce the heat to medium and fry the kupaty under a closed lid. While frying the kupaty, it is necessary to turn it quite often, literally every 30 seconds, so that they are fried as evenly as possible. Flip carefully, using either a spatula or two forks. It is important not to accidentally pierce their thin shell, which will cause the juice to leak out, and this will not only make the frying process terribly uncomfortable, but will also deprive the kupats of their juiciness.

As soon as the kupats have reached the required level of browning, they are ready! To make them crispy on top, fry the kupats in a frying pan without a lid for the last seconds.

Remove them from the heat and serve while warm.

Fried kupaty goes especially well with herbs; you can also flavor them with tomato sauce to taste. Bon appetit!

Kupaty is akin to ordinary homemade sausages, which in the old days were prepared in the countryside by every owner who kept livestock or poultry in his house. However, kupaty in the process of preparation and serving has its own unique notes, which makes it a truly Georgian dish. Pre-prepared raw sausages can be prepared in a variety of ways.

Traditionally, they are fried over not very hot coals. If it is not possible to make a dish over a fire, you can make juicy, aromatic and healthy sausages at home by baking them in the oven. Having such delicacies always at hand, unexpected guests will not be taken by surprise!

History of the delicacy

Kupaty comes from beautiful Georgia. They have been known in this country for a long time. Despite the fact that Georgia is a warm southern country with a mild climate in summer, its winters are quite snowy and cold, especially in the foothills and mountainous regions of the country. Local housewives highly appreciated the practicality and convenience of preparing semi-finished sausages for future use, as they are perfectly stored in the cool. At the same time, the ideal time for preparing kupat was autumn, when pomegranate and barberry, integral ingredients of the meat delicacy, ripened. During this period, Georgian housewives decorated the terraces of their houses with whole garlands of raw, ready-made sausages, which dried from several days to a couple of weeks and acquired their unique, special taste thanks to the inimitable mountain coolness. The generous and hospitable Caucasian hosts were incredibly happy about this find. In a couple of days they prepared a huge amount of home-made semi-finished products, and when they met numerous guests, they gladly treated them to hot kupats baked in a few minutes.

Preparation of sausages

Georgian chefs believe that classic kupats are meat, spices and fire! Traditionally, in Georgia, gourmet sausages were prepared in two types: pork (or with the addition of veal) and Imeretian (liver), which were always mixed with pomegranate seeds, hop-suneli seasoning and barberry. In their homeland, kupaty is very spicy and fatty. Nowadays sausages are made from lamb, chicken, and a mixture of different types of meat. Served with tkemali sauce and red wine. Truly Georgian kupaty must certainly be in a natural casing - pork intestine, which can still be obtained in markets and in specialized meat stores. But, in order not to process the intestines for a long time, it is easier and safer to buy already washed, salted, frozen or preserved natural intestinal casings (in large hypermarkets).

For kupat, you can use different types of meat and spices depending on individual needs. Below is a cooking technology that is closest to the original Georgian recipe. Having acquired the necessary experience in preparing homemade sausages, you can use your culinary imagination to your fullest.

Ingredients:

For sausages:

Pork pulp – 800 g;
Veal pulp – 200 g;
Lard (without skin) – 200 g;
Frozen (salted) pork intestines;
Onions – 3 heads;
Barberry or pomegranate seeds – 80 g;
Garlic – 2 heads;
Red table wine – 100 ml (you can use water, broth or cognac);
Cilantro – 1 bunch;
Dry crushed thyme herb - 1/3 spoon (teaspoon);
Khmeli-suneli seasoning, salt, ground nutmeg, cinnamon, cloves, black pepper - 1/5 spoon (teaspoon).

To serve and decorate the dish:

Pomegranate seeds and juice;
Fresh cilantro;
Fresh tomatoes, cucumbers, onions;
Sauce.

Cooking method:

First you need to prepare the intestinal membranes: defrost and rinse thoroughly. It is recommended to soak them for several hours in cooled boiled water. Then tie each intestine on one side with culinary thread, leaving a small tail, or in a knot.
Grind washed and chopped meat, lard, garlic and onions in a meat grinder.
Add chopped herbs, salt and spices to the minced meat. Pour in the wine little by little so that the minced meat does not become too liquid and wet. Mix.
Then put barberry or pomegranate seeds into it. Stir them in carefully so as not to crush them.
Pull the untied end of the intestinal membrane over the neck of a cut plastic bottle. Fill the intestine with minced meat. Tie off the end. You should not stuff the kupats too tightly, otherwise they may burst during baking. Mash the sausage a little, bend it in half and tie the ends with thread.

Baking kupats in the oven

The biggest advantage of baking kupat in the oven is that when many guests are expected, you can cook a large number of sausages at one time in this way.

Pre-prepared, frozen kupats must first be thawed and placed in salted boiling water for one minute. Pat the sausages dry with a paper towel. Some people don’t cook them, but bake them right away.

Place the kupaty on a cold baking sheet, greased with fat or vegetable oil. Pierce the sausages in several places with a needle to prevent them from bursting.

Place a baking sheet in an oven preheated to 180-200 degrees and bake the kupaty until golden brown for a maximum of 30 minutes.

During the cooking process, the sausages can be poured with fat, which will be released from them. This will make them even juicier.

Kupaty is served piping hot in deep ceramic bowls. Sprinkle with cilantro, garnish with onion rings, pomegranate seeds and sprinkle with pomegranate juice. Various sauces, especially tkemali, and vegetable salads go well with sausages.

If you try hard and strictly follow the above simple and accessible process for preparing kupat, you can get delicious, aromatic, tender home-made sausages baked in the oven, which will be impossible to distinguish from the original Georgian delicacy. And, of course, don’t forget about good red wine and fun company!

Video recipe

Kupaty are minced meat with garlic and a lot of spices, tucked into an intestinal casing and shaped like sausages.

They can be fried on a grill or frying pan, baked in a grill or oven, boiled in water, or cut into pieces and stewed in sauce.

This dish of Georgian cuisine, although other nationalities also have similar sausages stuffed with meat or liver. You can buy ready-made kupats in the store, but there is nothing more tasty and high-quality than something made with your own hands. The sausages are served with tkemali sauce, ketchup, onions cut into rings, pickles, sprinkled with chopped herbs or pomegranate seeds.

Preparation of products

To make kupaty at home, you need to grind the meat, mix it with onions, spices and stuff the casing. The degree of grinding depends on individual preferences - some like minced meat of a uniform consistency, others like small pieces so that the meat can be felt on the teeth. Therefore, in the first case, the pulp is turned in a meat grinder or crushed with a blender, in the second case it is cut with a knife.

The next step consists of preparing the shell. Usually these are pork or lamb intestines. If they are already processed, all that remains is to wash them and fill them with minced meat. If unprocessed, then the intestines will need to be cleaned. For ease of processing, they should be divided into pieces of about half a meter and turned outward. This is convenient to do under the pressure of tap water. Place the washed intestines on a board, scrape them with a knife, holding them by the edge. Just not sharp, so as not to damage the shell. As a result, when the unnecessary layer is removed, a thin film will remain. So they stuff it.

Do not fill the filling too tightly so that the sausages do not burst during frying. For the same purpose, ready-made raw kupats are dipped in boiling water for 1-2 minutes, blotted with a napkin, and then fried.

"Caucasian kitchen". Series: Chef Lessons. From the hosts of the TV program “Ask the Chef”

KUPATY: BEST RECIPES

Recipe 1: Tender kupaty

The peculiarity of the recipe is the thorough grinding of the minced meat. Together with onions and garlic, you need to grind it twice in a meat grinder, and it is best to grind it with a blender. The structure is homogeneous and when boiled or fried it becomes very tender and juicy. For variety, you can mix pomegranate or barberry grains into several sausages. Try it, you might like it even more.

Ingredients: 1.5 kilograms of meat, 100-150g of lard (if the meat is completely lean), 5 cloves of garlic, 3-4 medium onions, pepper + salt, a handful of pomegranate or barberry seeds, pork intestines.

Cooking process:

You can cook the sausages immediately or put them in the freezer for storage. As needed, the kupaty is defrosted and cooked: fry in a frying pan for 15 minutes, bake in the oven for 30 minutes or boil in water for 15-20 minutes (you can add bay leaf and peppercorns).

Recipe 2: Kupaty at home

The kupats turn out so tasty, the main thing is to have time to remove your fingers from your mouth so as not to bite them. This is a garlic-free recipe. Those who can’t imagine a sausage without garlic can, of course, add it.

Ingredients: meat – 1 kg, 3 large onions, vinegar (9%) – 2 tbsp, spices + salt and pepper, peeled small pork intestines – 1.5-2.0 meters.

Cooking process:

The finished sausages are shaped like an oval or a horseshoe. Some of the kupats can be frozen for future use, and the other can be fried on both sides in a frying pan or in a preheated oven (180-200C) for about 40 minutes.

Recipe 3: Kupaty in tomato sauce with garlic

Nobody disputes that kupaty are delicious in themselves. But, firstly, sometimes you want to diversify the taste, and secondly, the kupats are a little fatty, so it wouldn’t hurt to cook them with products that neutralize excess fats. For example, stew in a spicy garlic-tomato sauce.

Any side dish is suitable for this dish - rice, potatoes, pasta, buckwheat.

Ingredients: kupaty – 0.4 kg, 2 onions, 3 tomatoes, herbs, 1 chili pepper (hot), a piece of ginger root – 5 cm, salt, 5 cloves of garlic, spices (herbs de Provence).

Cooking process:

Cut 4-5 pieces of kupat crosswise into thick circles (1-1.5 cm). Prepare the vegetables: finely chop the onion and garlic, grate the ginger and tomatoes. Do not mix yet, let everything lie in separate piles.

Fry the kupats by adding a little vegetable oil. There is no need to pour a lot, the sausages are quite fatty, so they will fry well in their own fat. Temporarily transfer the browned sausages to a plate. Saute the onion in the same oil, pour in the tomato mixture, let it simmer a little and add garlic, ginger and hot pepper. If you don’t have it, you can take ground chili pepper, about 1/4 tsp. Be sure to add salt and sprinkle with spices, preferably Provençal herbs.

Now is the time to return the kupats back, i.e. into a frying pan and let it simmer and bubble in the aromatic tomato sauce for about ten minutes. At the end add finely chopped greens. All. Eat and enjoy.

— If you want to make baths at home, but there is no special attachment for filling the intestines, you can build a homemade device. Cut the bottom of a plastic bottle (0.5-1.0 l) and fill it with minced meat. Place the intestine on the neck and use a bottle or other device of smaller diameter to squeeze out the minced meat.

— To make the kupats more juicy, when baking them in the oven, wrap each sausage in foil.

— To prevent the sausage casing from bursting during frying, you need to pierce them at both ends with a toothpick to allow steam to escape.

Test purchase: Pork baths

Sausage and Kupaty from famous chefs

source http://clubs.ya.ru/4611686018427470127/

Kupati are Georgian raw sausages, the main one of which is usually pork or beef. The product is as natural and healthy as possible, especially in comparison with most store-bought sausages, sausages and bacon. Cooking them is not difficult: just fry them in a frying pan or on skewers, and you can eat a juicy, satisfying dish by adding red wine and sauce. However, the frying process itself can raise many questions for those who are encountering this product for the first time.

What do you need to know when planning to fry kupaty?

If you purchased a frozen product, it should be allowed to sit at room temperature and be completely freed from moisture. The kupats, ready for heat treatment, should look and feel as if they had just been formed from fresh minced meat.

There are several basic technologies for preparing these sausages; each chef offers his own version, but they all boil down to preserving the original appearance of the product, especially its casing. How to do it?

The most common option: boil water in a large saucepan, do not reduce the burner power, lower the sausage into the saucepan for exactly 1 minute, holding it by the thread. After the specified time has passed, quickly remove and place on a wire rack, allowing the water to drain again.
Now you need to heat the oil or fat in a frying pan, add the dried kupats there and immediately pierce each sausage with a needle or toothpick in several places. The puncture should not be deep - 3-4 mm will be enough to ensure constant release of air from the product and prevent deformation of the shell.
At the very beginning, frying is carried out over medium heat to obtain a uniform crust over the entire surface of the kupat. Then the power is reduced to a minimum, and on it the sausages reach full readiness not only on the outside, but also on the inside.

There is also a method without preliminary scalding, which saves the housewife time and gives no worse results.

Pour 150-200 ml of clean water into a deep frying pan with thick walls, add 1 tbsp. oil, immediately add the kupaty and cover with a lid. When the water in the pan begins to boil, reduce the power to medium, but do not remove the lid: in such conditions, the sausages will cook for 5 minutes.
After this, you need to remove the lid, leave the power the same, and allow the water to evaporate during the frying process. Cook the kupats until a dark crust forms, turning constantly.
How long to fry kupaty in a frying pan? The total cooking time usually does not exceed 15 minutes, of which 3-5 minutes. goes for preliminary scalding or stewing, the remaining 10-12 minutes. - to purchase a crust.

Read also:

Cooking kupaty according to a traditional recipe

Basically, these sausages are served with fresh vegetables and herbs, so recipes for their preparation differ only in heat treatment technologies: grill, oven, frying pan, etc. However, even here you can follow the advice of professionals to improve the taste of meat.

Throw a bay leaf into the water where the sausages are scalded before frying, and before the process of frying in a frying pan, treat the kupats with tomato paste - this will thicken the crust and change their color.
If you do not scald the sausages, after removing the lid, throw in half rings of onions and cilantro seeds in the pan, and sprinkle the finished kupats with chopped parsley.

Kupaty - general principles and methods of preparation

Kupaty are minced meat with garlic and a lot of spices, tucked into an intestinal casing and shaped like sausages. They can be fried on a grill or frying pan, baked in a grill or oven, boiled in water, or cut into pieces and stewed in sauce. This is a dish of Georgian cuisine, although other nationalities also have similar sausages stuffed with meat or liver. You can buy ready-made kupats in the store, but there is nothing more tasty and high-quality than something made with your own hands. The sausages are served with tkemali sauce, ketchup, onions cut into rings, pickles, sprinkled with chopped herbs or pomegranate seeds.

Kupaty - food preparation

Kupaty - the best recipes

Recipe 1: Tender kupaty

Ingredients: 1.5 kilograms of meat, 100-150g of lard (if the meat is completely lean), 5 cloves of garlic, 3-4 medium onions, pepper + salt, a handful of pomegranate or barberry seeds, pork intestines.

Cooking method

Chop the meat, onion, lard and garlic. Mix with pepper and salt. Add ½ or 2/3 cup of water for juiciness. Add the pomegranate seeds and mix carefully so that the seeds are not damaged. Fill the intestines with minced meat, form sausages 15-25 cm long. Tie at the sides and connect the two ends together, this is the shape they usually sell sausage in rings in the store. Place in boiling water for a minute. You can cook the sausages immediately or put them in the freezer for storage. As needed, the kupaty is defrosted and cooked: fry in a frying pan for 15 minutes, bake in the oven for 30 minutes or boil in water for 15-20 minutes (you can add bay leaf and peppercorns).

Recipe 2: Homemade Kupaty

The hardest part about preparing them is finding the guts. But you can also buy them at the market if you wish, if you ask the meat sellers. Or look for dry guts or collagen substitutes in the store. You can use absolutely any kind of meat, either one type or assorted - lamb, poultry, pork, beef. It is better if it is with fat, this gives the finished sausages juiciness. Spices and seasonings are added to your taste; you can get by with just salt and pepper. The kupats turn out so tasty, the main thing is to have time to remove your fingers from your mouth so as not to bite them. This is a garlic-free recipe. Those who can’t imagine a sausage without garlic can, of course, add it.

Ingredients: meat - 1 kg, 3 large onions, vinegar (9%) - 2 tbsp, spices + salt and pepper, peeled small pork intestines - 1.5-2.0 meters.

Cooking method

Grind the meat, but not in a meat grinder, but cut it into cubes about 1 cm, mix with finely chopped onion. Add salt, add vinegar, add spices, knead and leave for a couple of hours to marinate the meat. Fill the intestines with minced meat. Sausages can be made of any length, the optimal length being 15-20cm. The ends of the kupats are tied with thread and tied together. The finished sausages are shaped like an oval or a horseshoe. Some of the kupats can be frozen for future use, and the other can be fried on both sides in a frying pan or in a preheated oven (180-200C) for about 40 minutes.

Recipe 3: Kupaty in tomato sauce with garlic

Ingredients: kupaty - 0.4 kg, 2 onions, 3 tomatoes, herbs, 1 chili pepper (hot), a piece of ginger root - 5 cm, salt, 5 cloves of garlic, spices (herbs de Provence).

Cooking method

Kupaty - useful tips from experienced chefs

— To make the kupats more juicy, when baking them in the oven, wrap each sausage in foil.

— To prevent the sausage casing from bursting during frying, you need to pierce them at both ends with a toothpick to allow steam to escape.

Fry the kupaty. Kupaty - the best recipes

Ingredients

How to cook kupaty in a frying pan

History of the delicacy

Preparation of sausages

Baking kupats in the oven

Video recipe

Preparation of products

"Caucasian kitchen". Series: Chef Lessons. From the hosts of the TV program “Ask the Chef”

Recipe 1: Tender kupaty

Recipe 2: Kupaty at home

Recipe 3: Kupaty in tomato sauce with garlic

Test purchase: Pork baths

Sausage and Kupaty from famous chefs

Cooking kupaty according to a traditional recipe

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