All health, love and happiness, a good mood is implied automatically.

Another parcel came to me with a heart and other personal belongings, and I remembered my distant childhood, I don’t even remember where I ate them, but the moment when I ate kupaty flashed brightly in my brain!

I bite it off, and an indescribable bouquet of aromas explodes in my mouth, rich meat juice, garlic, cilantro, suneli hops, hot pepper ..... in short, it was very tasty, now we will cook them.

Ingredients:

Pork lean minced meat, about 1.5 kg.

Salo 100 g

Broth or ice water 100 g.

Garlic 5-6 cloves

Greens (cilantro + parsley) one bunch each

Salt, spices (hops-suneli, nutmeg, red hot pepper, black pepper)

Casings for stuffing sausages, diameter approx. 28-32 mm.

First of all, we prepare minced meat, I had a piece of ham without a bone, we twist it in a meat grinder, it is advisable to freeze the meat slightly.

We also twist it into minced meat along with garlic and herbs.

Pour chilled broth or ice water into the resulting mixture, salt, check the minced meat for salinity, I check it with my tongue

No, but what? In Germany, in general, they eat raw minced pork for breakfast, spread it on bread and have breakfast.

We mix everything, preferably with a spoon or a stirrer, otherwise our hands get cold. By the way, about the cold, the minced meat should not be higher than 12-15 degrees, otherwise there will be "edema" in the kupats. In short, the broth will appear in the shell, and the kupats will be dry, but do we need it?

Minced meat is well mixed, we add spices, there are no special requirements, so we put what we love, I gravitate towards "hops, nutmeg, pepper, but more!

Minced meat is again thoroughly kneaded and set aside, we take out the meat grinder, insert the auger, insert the stray for stuffing the sausage, tighten the nut. Satan's machine is ready for battle!

We are engaged in cherevy, such a cherv comes to me, you can buy it in almost any online store, and recently, they say it has appeared in large stores, I don’t know, I didn’t check it, it comes to me in this form, it is stored in the refrigerator for about a year.

I open the package, put it on the tap, slowly open the cold water, so it is washed, five minutes is enough for washing. This is what it looks like after washing.

I prefer the second option.

We get such wonderful kupaty.

Now we blanch the sausages, everything is simple here, pour water into a saucepan, bring it to a boil, turn off the fire, put kupaty in water, blanch for 30 minutes.

Here is the point, water is boiled, we put sausages, the temperature drops to 80 degrees, which is what we need, after 15 minutes you can add 1/3 of the volume of water with more boiling water.

Those. we don’t cook at 100 degrees, we get “edema” in kupats, and the kupats themselves will be dry.

As practice shows, the heat treatment mode is 10 minutes of blanching per 1 cm of diameter.

After that, kupaty can be at least boiled, at least fried, the shell will not burst.

I wanted baked ones, we heat the oven to 180 degrees, kupaty on a baking sheet, put it in the oven and wait for the awesome treacherous aroma and crispy crust.

Good day, my dear friends. Have you ever eaten kupaty? Until recently, I didn't know what it was. From minced meat I cooked homemade cutlets or meatloaf in the oven. Now the diet of my men has replenished with a new delicious dish. And this makes them very happy 🙂 Today I will tell you how to cook kupaty in a pan.

It is minced meat with lots of spices and garlic. The stuffing itself is placed in a natural casing. Outwardly, kupaty are very reminiscent of plump sausages - juicy, tender and unusually tasty. They are also called homemade sausages.

By the way, kupats come from Georgia. Here they are prepared as a worthy alternative to barbecue. But since there are adamant meat-eaters in every nation, many will like this dish. And you can make them from chicken, pork, lamb, etc.

The unique taste of kupat is given by hot spices. In addition to black pepper, suneli hops, garlic, cloves, cinnamon, cumin or cilantro are usually added here.

Another feature of true Georgian kupat is the use of pork intestine in the preparation of sausages. A collagen substitute will not work, for this you need only a natural product.

How much to fry kupaty in a pan

If you cook a frozen product, be sure to defrost it before heat treatment. To do this, transfer the "wieners" from the freezer to the refrigerator. And then hold for 30 minutes at room temperature. If you want to quickly defrost, then put them in a saucepan with lukewarm water.

How long to fry sausages depends largely on how they are cooked. Let's look at cooking options:

So that the natural casing of the sausages does not burst and the kupaty acquire their characteristic shape, boil the delicacy first. It is enough to boil them for about 4 minutes. Just don't pierce! Otherwise, your juicy sausage will turn into a dry cutlet. And only then fry the kupaty over medium heat for about 10 minutes, periodically turning the sausages over.
Another option is to first boil (that is, blanch) the delicacy in a pan over low heat. Add enough water to completely cover the bottom of the bowl. During the heat treatment, be sure to turn the sausages on one side or the other. When the water has completely evaporated, add a few tablespoons to the bowl. oils. Fry kupaty for 5 minutes on each side (the dish should be covered with a lid). And then cook for another 10 minutes without a lid.
Frying sliced kupats in sauce. In this case, the sauce can be the most diverse - to your taste.

If you want to get a delicacy with a delicious crust, make the fire stronger a couple of minutes before cooking. You can also spread sausages with ketchup or your favorite sauce. From this they will acquire a spicy aftertaste.

How to fry kupaty in a grill pan

How to cook kupaty with potatoes in a pan in the oven

Pre-boil the sausages in salted water. Cooking time is a couple of minutes. Then the pan with kupat is placed in an oven preheated to 180 degrees. In this case, they must be wrapped in foil in advance. I advise you to wrap each sausage separately with a few pieces of potatoes. It will look like you put them in a bag. 🙂 Moreover, the edges of the "bag" should be at the top.

To make the delicacy delicious, I advise you to cook the “wieners” in foil for the first 15 minutes. Then open each aluminum "pouch" and continue to bake until done. Also periodically pour sausages with fat, which is secreted by baked kupaty. So they will turn out much juicier and more tender.

How to make kupaty at home

You can also cook purchased "wieners": today buying semi-finished products is not a problem. But you must admit, friends, that home-made food is much tastier. Therefore, I want to show you how to make them yourself.

The delicacy recipe is as follows:

1.5 kilos of meat;
300 gr fat;
2 larger onions;
4 cloves of garlic;
half a glass of water;
2.5-3 m of pig intestine;
salt + spices to your taste.

Carefully inspect the pig intestines - they should be well scraped. Never clean your intestines with a knife blade. Perform this operation with the back of a kitchen knife. Only in this way the shell will remain intact.

Turn the shells inside out and carefully peel them with a knife. Then rinse the intestines, rub them inside and out with salt and rinse again. And then soak the natural shell in water and take care of the filling.

Finely chop the lard with meat with a kitchen knife or pass through a meat grinder. Only in the second case, use a larger nozzle. Chop onion and garlic too. Combine everything into one mixture. Salt and add spices. Then mix the components well, add water and mix the mass thoroughly again.

Next, tie one end of the intestine, and insert a funnel into the other or put it on a special nozzle. You can do it yourself. To do this, you need a plastic two-liter bottle. Cut off the bottom of such a container. Put on the prepared natural casing on the neck. And fill the bottle itself with minced meat. Then carefully fill the shell with minced meat. From time to time, poke the intestines - this is necessary to release excess air.

And yet, do not stuff the shell very tightly with minced meat. Otherwise, during the heat treatment, the sausage will burst like a balloon. Bandage the intestine every 15 cm and start stuffing a new sausage.

That's all: homemade semi-finished products are ready. Now they can either be fried or frozen to be cooked in the future.

What is the best way to serve ready-made kupaty

Serve hot sausages. Sprinkle them with chopped cilantro on top. It goes well with such a delicacy tkemali, satsebeli and spicy adjika. And salads made from fresh vegetables and pickles are perfect for "wieners". And obligatory lavash. Everything is as it should be according to the "Caucasian traditions".

My dear readers, I sincerely hope that today you have learned something new and useful. Subscribe to updates, and your knowledge will increase day by day. I say goodbye to you: until we meet again, friends!

Kupaty is minced meat with garlic and a lot of spices, seasoned in a casing from the intestines and shaped into sausages.

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

This Georgian cuisine dish, although other nationalities have similar sausages stuffed with meat or liver. Ready-made kupaty can also be bought in the store, but there is nothing tastier and better than homemade kupaty. Sausages are served with tkemali sauce, ketchup, onion cut into rings, pickles, sprinkled with chopped herbs or pomegranate seeds.

Food preparation

To make kupaty at home, you need to chop the meat, mix it with onions, spices and stuff the shell. The degree of grinding depends on individual preferences - who likes minced meat of a uniform consistency, who likes small pieces so that the meat is 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, it is cut with a knife.

The next step consists of shell preparation. Usually it is pork or lamb intestines. If they are already processed, they will only have to be washed and filled with minced meat. If raw, 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. It is convenient to do this under the pressure of water from a tap. Put the washed intestines on a board, scrape with a knife, holding the edge. Just not sharp, so as not to damage the shell. As a result, when the unnecessary layer is removed, a thin film remains. Here she is stuffed.

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's Lessons. From the hosts of the TV program "Ask the Chef"

KUPATS: THE BEST RECIPES

Recipe 1: Tender kupaty

The peculiarity of the recipe is the thorough grinding of minced meat. Together with onions and garlic, it needs to be scrolled twice in a meat grinder, and it is best to chop with a blender. The structure is homogeneous, when cooking or frying it becomes very tender and juicy. For a change, pomegranate or barberry seeds can be mixed into several sausages. Try it, you might like it even more.

Ingredients: 1.5 kilograms of meat, 100-150 g of fat (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:

Grind meat, onion, lard and garlic. Mix with pepper and salt. Add ½ or 2/3 cup water for juiciness. Pour in the pomegranate seeds and mix gently so that the seeds do not get damaged. Fill the intestines with minced meat, form sausages 15-25 cm. Tie from the sides and connect the two ends together, this form is usually sold in sausage rings in the store. Dip for a minute in boiling water.

You can cook sausages immediately or put them in the freezer for storage. As needed, kupaty are thawed and cooked: fried in a pan for 15 minutes, baked in the oven for 30 minutes, or boiled in water for 15-20 minutes (you can add lavrushka and peppercorns).

Recipe 2: Baths at home

The hardest part about making them is finding the intestines. But they, if desired, can be bought on the market, if you ask meat sellers. Or shop for dry guts or collagen substitutes. Meat can be used absolutely any one type or assorted - lamb, poultry, pork, beef. It is better if it is with fat, this gives the finished sausages juiciness. Spices and spices are added to your liking, you can only do with salt and pepper.

Kupaty are so tasty, the main thing is to have time to pull your fingers out of your mouth so as not to bite. This recipe is without garlic. Who can not imagine a sausage without garlic, of course, they can add it.

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

Cooking process:

Grind the meat, but not in a meat grinder, but cut into pieces-cubes about 1 cm, mix with finely chopped onions. Salt, pour in 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, optimal 15-20 cm each. The ends of the kupat are tied with a thread and tied together.

Ready-made 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 pan or in a preheated oven (180-200C) for about 40 minutes.

Recipe 3: Kupaty in tomato sauce with garlic

The fact that kupaty are delicious on their own, no one argues. But, firstly, sometimes you want to diversify the taste, and secondly, kupaty are slightly fatty, so it will not be superfluous 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, greens, 1 chili pepper (hot), a piece of ginger root - 5 cm, salt, 5 garlic cloves, spices (Provencal herbs).

Cooking process:

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

Fry kupaty, adding a little vegetable oil. It’s not worth pouring 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 mass, let it boil a little and add garlic, ginger and a pod of hot pepper. If it is not available, you can take ground chili pepper, about 1/4 tsp. Be sure to salt and sprinkle with spices, preferably Provence herbs.

Now is the time to return the kupats back, i.e. into a frying pan and let it boil-bub in fragrant tomato sauce for about ten minutes. At the end, add finely chopped greens. Everything. Eat and enjoy.

- If you want to make kupaty at home, but there is no special nozzle for filling the intestines, you can build a home-made device. At a plastic bottle (0.5-1.0l), cut off the bottom and fill it with minced meat. Put a gut on the neck and squeeze the minced meat with a bottle or other device of a smaller diameter.

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

- To prevent the casing of sausages from bursting during frying, it is necessary to pierce them from both ends with a toothpick so that steam comes out.

Test purchase: Pork kupaty

Sausage and Kupaty from famous chefs

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

Kupaty- a word heard once, arouses the interest of many people. I would like to know what kind of product this is, and where its history originates from. However, it is no less interesting to know why meat sausages have such an unusual name for our ears.

So, about the origin of the name. There are many options to explain the appearance of this word in colloquial speech. Some people believe that it went out of tune with the cooking method, because before the last stage, the sausages are “bathed”, that is, soaked in a marinade of wine, vinegar or pomegranate juice, or boiled. Others associate the name of delicious sausages with another feature of the preparation of delicacy, because in their native language it means "raw sausage".

In the homeland of this dish, in a beautiful picturesque country with a loud and beautiful name Georgia, kupats are really small raw sausages, decorated in the shape of a horseshoe and consisting of very fatty pork meat with the addition of various spices. In fact, such sardels outwardly do not differ in any way from homemade sausages. These are ordinary semi-finished products that need additional heat treatment. But in reality it turns out not to be so, because minced meat for Georgian delicacy is distinguished not only by its fat content, but also by its sharpness.

Those who have tried real Georgian kupaty will definitely say that such pork sausages are something! You won't find better treats! But you can try them exclusively in Georgia, as well as in Georgian restaurants with a good reputation. Or, as an extreme option, you can try to cook an amazing delicacy yourself. It is hardly possible to buy real, completely natural and preservative-free pork sausages on the market or in the supermarket. As an example and confirmation of the above - the abundance on the shelves of the so-called kupats from fish, liver, offal and even squid!

From this article, you will learn how to properly prepare a delicious treat at home, with which side dish kupaty can better reveal their taste, as well as the specifics of preparing the semi-finished sausages themselves.

Composition

The composition of kupats is not as complicated as it might seem at first glance, so you can recreate them at home with your own hands. A condition for obtaining the best result, which cannot be ignored, is the use of fresh meat and natural Georgian spices. The recipe, or rather, the proportions of the ingredients vary.

The components of delicious sausages are listed below:

pork or a mixture of pork and beef in equal proportions;
lard;
pig intestines;
onion;
barberry berries;
garlic;
hops-suneli;
savory;
nutmeg;
cilantro;
Carnation;
salt;
cinnamon; black pepper;
pomegranate;
grape wine or wine vinegar.

Kupats without a natural casing, that is, cooked in cling film or in substitutes for natural casings, as well as chicken, turkey or lamb products, do not exist in nature, although many unscrupulous sausage manufacturers give out sausages from these types of meat for a real product. But not only combines do not adhere to the recipe for the production of kupat. Housewives also often experiment with the composition and add pieces of hard cheese, carrots and sweet peppers to the minced meat. This is not to say that sausages become tasteless from this, but they are no longer real kupats, but rather turn into a kind of cevapcic.

How are real kupats prepared?

How to cook real kupaty at home is interesting to many. In fact, the technology is not at all complicated. In some way, it completely repeats the preparation of familiar homemade sausages.

The beauty of cooking kupat is that this Georgian-style sausage does not need long preparation, salting and aging. The intestines stuffed with minced meat are kept in the marinade for about half an hour or boiled immediately, and then brought to readiness in various ways. You can see one of the options for preparing a delicious dish with kupat in the video recipe attached to the article.

The unique taste and aroma of kupat lies in minced meat. Real sausages consist of pork meat (sometimes a mixture of pork with beef or pork with liver) and lard, and the specific gravity of the latter component is always at least a quarter of the total mass.

Preparation, more precisely, the production of kupat does not contain any "pitfalls", but there is no GOST as such for this product. With all the ingredients available and knowing the proportions, you can easily cook amazing sausages yourself..

Cooking at home

Cooking kupats at home is a simple task and not much different from the production of homemade sausages.

The first stage in the production of this Georgian sausage can be called the preparation of the shell and minced meat. Guts for kupat must either be fresh or have a good salt. Both fresh and salted shells must be kept for half an hour in cold water and washed thoroughly.

Many chefs are of the opinion that the meat components of the kupat filling should not be twisted in a meat grinder, but finely chopped by hand: then the sausage turns out to be juicier and tastier. And it is true. During heat treatment, pork fat inside the sausages is rendered, and the fat contained in it is absorbed by pieces of meat. It is fat that conducts spices and salt inside the meat, so the taste and aroma of sausages are simply divine.

The second action is considered to be the filling of the intestines, the formation of sausages of small weight and size and tying them in the shape of a horseshoe. The shells are stuffed with a funnel put on a meat grinder, or with a special syringe for making sausages. The length of the kupat sardel should not exceed 17 centimeters, and, accordingly, the weight of the sausage will be close to one hundred and fifty grams.

The third and final step in the preparation of semi-finished products is most often boiling, or rather, heating the sausage.

It is impossible to say exactly how much sausages need to be boiled. The nominal cooking time of sausage in water in cooking recipes is indicated in the range from three to five minutes, but steaming can last about fifteen minutes. Experienced chefs determine the degree of readiness of kupat by making a puncture with the tip of an ordinary needle in the thickest part of the sausage. If clear juice comes out on the surface without traces of ichor, then the sausage can be removed from the fire and cooled without removing it from the broth.

Real sausages are never frozen, and if necessary, they are stored in cool rooms, but not in the refrigerator. In some regions of Georgia, these fatty sausages are specially dried in the fresh air or smoked in smokehouses in order to be able to save them as long as possible in natural conditions. The technology and method of preparing kupats allows you to store semi-finished products for a long time, although there is no need for this, because these sausages are intended for quick consumption.

Application in cooking

The use of kupatam in cooking can be found the widest. These delicious homemade meat sausages can be pan-fried and deep-fried, baked in the oven on a baking sheet and in pots, stewed in a slow cooker and air grill, and also smoked.

Semi-finished kupats are a great solution for a picnic, because pork sausages are wonderfully baked on a fire. The best choice for a country snack are kupaty cooked on a barbecue grill or on skewers. Skewers of such Georgian sausages, marinated in a spicy pomegranate sauce, grilled over charcoal, are a very tasty dish!

Kupaty is served with spicy sauce and fried onion gravy. Satsebeli sauce is the best way to go with these sausages.

Many chefs have discovered many recipes for making casseroles with kupat sausages. The most popular and delicious delicacies are dishes with cheese or cream sauce, as well as those cooked in sour cream. Fatty sausages are baked in a bag-sleeve or in foil with the addition of a spicy tomato sauce with basil and are served as a delicacy as an appetizer with red Georgian wine.

They eat juicy sausages unpeeled, that is, together with the shell, and most often they are served as a side dish.:

stewed and baked vegetables:
tomatoes;
zucchini;
eggplant;
bell pepper;
cabbage;
buckwheat porridge;
pasta;
mushrooms fried in sour cream and seasoned with herbs;
vegetable stews;
boiled and baked potatoes.

With baked or fried kupat sausages, you can make a very tasty and rich soup. You can also use them to prepare hot dogs and various snacks in the dough, which are served with Korean-style salads, most often from asparagus and carrots.

It is simply impossible to tell in words about the taste of homemade Georgian sausages, cooked by cold or hot smoking in a smokehouse on wood chips with onion peel. The dish is so good that there are no words!

Benefit and harm

The following can be said about the benefits and harms of eating kupat.

Kupat does not bring benefits as such. Unless the use of Georgian sausages contributes to the rapid saturation of a person and allows you to forget about hunger for a long time. This is facilitated by the naturalness of the homemade product and the complete absence of preservatives in the composition.

But the harm from kupat is obvious: consumption of goodies in large quantities can negatively affect the state of the digestive system and cause problems associated with the pancreas. It is also worth noting that kupaty is very high in calories, so overeating contributes to weight gain.

But the latter is unlikely to stop lovers of delicious food, and a look at life with a full stomach is much more optimistic!

Kupaty are unusually tasty and, thanks to the presence of a decent amount of seasonings and spices, fragrant plump sausages in a shell of intestines. Kupaty is a traditional dish of Georgian cuisine, but they are popular not only there, but also far beyond the borders of their native country.

Usually, housewives cook kupaty on their own, but not everyone has the opportunity to get natural intestines for them. Therefore, it is easier for many to buy semi-finished products - ready-made frozen kupat, which only need to be properly fried. You can fry on the grill in nature 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 pan. We give the recipe with a photo as simple and detailed as possible, which will reveal all the secrets of making juicy, tender and kupats. There is really nothing difficult in the process of frying. One has only to try - and you will definitely succeed! With our step-by-step photo recipe, you will do everything right.

Taste Info Meat second courses

Ingredients

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

How to cook kupaty in a pan

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

Next, put a pot of water on the stove and bring it to a boil. And when it boils, we lower kupaty into it. Pre-boiling is necessary in order to make kupaty even more juicy and to reveal their amazing aroma to the maximum. Plus, during the cooking process, kupaty become more dense and elastic, which makes the frying process much more convenient.

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

Next, the kupaty need to be dried in order to minimize splashes during frying, and you can warm up the oil. Pour a little into the pan, heat it at the maximum heat of the stove, then reduce the heat to medium and fry the kupaty under a closed lid. During frying, kupaty must be turned over 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 flow out, and this will not only make the frying process terribly uncomfortable, but also deprive the kupaty of juiciness.

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