Often we use recipes of other nations for cooking various dishes. Kupats are no exception - small pork sausages seasoned with various spices. These sausages require a certain culinary processing, first they are boiled, and then fried. But at the same time, not every domestic culinary specialist knows how to fry kupat, since this dish came to us from Transcaucasia and requires a certain technique for its preparation.
Very often, kupat is cooked on the grill or coals, without piercing their strong film, so that fat and juice do not leak. However, it will not be superfluous to know how to cook kupat in a pan at home.
So, before frying sausages, they need to be boiled in boiling water for no more than five minutes, and then placed in a pan with oil heated on it, add finely chopped onions and vegetables. Since pork guts act as a shell for kupat, they must be removed before frying. Usually sausages are boiled so that they do not crack during frying.
Consider how to properly stuff the kupat, how to cook them at home.
This will require a kilogram of pork or beef meat (you can take both types of meat in a 1: 1 ratio), two large onions, five cloves of garlic, a small piece of lard, salt and pepper.
First, the meat needs to be washed and finely chopped, mixed with lard, previously passed through a meat grinder. Onions are finely chopped and added to the meat. Thus, the consistency of the stuffing should not be dry, if this happened, you can add a little meat broth to it. Then garlic, salt and pepper are added to the minced meat, and it is ground in a meat grinder to achieve a homogeneous mass.
Next kupaty (how to cook minced meat, we already know) must be stuffed with minced meat. To do this, take the pig’s intestines, wash them well, and fill them with ten centimeters of prepared meat. After this, it is necessary to tie a knot and then continue to fill the gut in the same way.
Thus, the kupat is first boiled, and then fried in a pan or cooked in a microwave. However, they can be used with a side dish, for example, salad, potatoes or stewed vegetables.
In Georgia, every cook knows what kupat is, how to cook it and what to serve with. Here sausages are fried over an open fire for about half an hour, after having previously sprinkled them on a skewer. At the same time, so that the crust turns out golden, sausages are coated with tomato sauce. They eat them with tkemali sauce, herbs and onions.
To date, a large number of recipes for the preparation of Georgian sausages are known. Consider kupaty how to cook in Imereti.
To do this, you need to have a kilogram of pig intestines, a kilogram of pork offal, dried herbs, barberry, a few cloves of garlic, three medium onions, cloves and cinnamon, as well as Tkemali sauce, pepper and salt.
The offal must be cleaned, pour boiling water for several minutes and cool. Then finely chop them, add onions, garlic, herbs and spices. Stuff the guts with minced meat and fry in a pan. Ready-made kupat must be poured with sauce and sprinkled with onions, sliced rings.
Thus, modern cuisine offers a lot of recipes for preparing traditional Georgian dishes, including kupat. This dish is especially good for picnics and barbecue, since cooked on charcoal, it will have a unique taste that will be remembered by everyone present for a long time.
At the same time, absolutely any meat can be taken for sausages. So, it can be lamb, and chicken, and any other. Very often pomegranate seeds are added to the minced meat to give sausages a special taste and aroma. In any case, cooked with their own hands, kupats will be able to please not only the cook, but also all his friends.