If you've never tried cooking homemade sausages or sausages, maybe it's time for the experiments? Cooking at home, you can be more confident in the quality of the product, without thinking about its ingredients and the nuances of cooking.
For example, try the original dish - kupaty. Cooking them has only one difficult point - this is the cleaning of the intestines. In general, they are guts stuffed with stuffing - minced meat and fat, so they turn out very nutritious. There are a variety of dishes from kupat, and in each recipe for cooking kupat has its own nuance, which gives the finished dish special taste. And so that you can pick up something specifically for yourself, here are some recipes kupat.
Recipe Kupat No. 1
The following products are necessary for preparation: 10 meters of pig intestines, 3 kilograms of pork, namely the hip, dried onions, 2 kilograms of bacon, a little cognac, water, salt and a few cloves of garlic. It is necessary to add the following spices and seasonings: allspice and black pepper , barberry, thyme, coriander and caraway seeds to make fragrant kupata. Cooking with just so many spices is very important.
Rinse the pig intestines very thoroughly both from the outside and from the inside, and then leave it in the water for half an hour. They should get a nice pink color.
Pork and bacon must be cut into small pieces, while you can not chop finely. Then start mixing meat with bacon, salt, peppers, garlic, onions, caraway seeds, coriander, cognac. And if the mince turns out to be a little dry, add water. Mix everything thoroughly.
Now you need to fill the resulting mixture of intestines. To do this, scroll the mixture in a meat grinder, and at the outlet attach a special nozzle (from the neck of a simple plastic bottle), on the other end of which you put the gut. Twist and regularly drive the meat away from the end so that it does not accumulate and does not tear the intestine. For stuffing, you need to use the intestines a meter long. Do not stuff too tight - the intestines may break. When all the meat has been used up, tie the ends with a cotton twine (and only that).
You can process almost finished kupat in different ways: boil, fry, smoke. Enjoy your meal!
Recipe for cooking kupat No. 2
Products: 200 grams of fat, 200 grams of beef, 800 grams of pork, approximately 100 grams of wine, 2 onions, 90 grams of barberry, 3 cloves of garlic, a bunch of cilantro, pork intestines, to taste salt, one and a half teaspoons of thyme, cinnamon, cloves, hops-suneli, nutmeg.
Turn onion, lard and meat in a meat grinder along with greens and garlic cloves. In order to make delicious kupat, cooking should begin in this way: immediately grind, not chop. Mix the resulting mass with salt, spices and wine, adding barberry at the end. The main thing is that the stuffing is not liquid.
To begin with, rinse the intestines well from the outside, and then rub the inside with salt and rinse it off. Then take the first gut and pull one end of it with a harsh cotton thread. Stuffing forcemeat placed in a watering can with a wide neck and, putting on it not tied end of the intestine, pour the forcemeat into the intestine (they need to be done 30 cm). Leave about 1 cm from the end of the other and then tie it with the same thread, while tying the two ends of the yogurt together.
All kupaty for a few seconds to lower in boiling water, only then start to fry. Moreover, in several places it is necessary to pierce them with a needle so as not to burst. They should be fried in sunflower oil, on average first, and then on high heat over a beautifully golden brown crust.
So that on the plate you had in the end not only tasty, but also beautiful kupat, cooking should be completed by decorating with dill and parsley. Also need to sprinkle with pomegranate juice and garnish with pomegranate seeds.
You can choose one option or try two at a time. In any case, the taste is great. Do not wait, it's time to start!