Kupaty - general principles and methods of cooking
Kupaty are minced meat with garlic and lots of spices, dressed in a shell from the intestines and formed in the form of sausages. They can be fried on a brazier or a frying pan, baked in a grill or oven, boiled in water or cut into pieces, stew in a sauce. This is a dish of Georgian cuisine, although other nations have similar sausages stuffed with meat or liver. Ready-made kupat can be bought in the store, but there is nothing more delicious and high-quality than cooked own hands. Tkemali sauce, ketchup, chopped onions, pickles, sprinkled with chopped greens or pomegranate seeds are served with sausages.
Kupaty - product preparation
To make kupat 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 loves the stuffing of a uniform consistency, who in small pieces so that the meat on the teeth is felt. Therefore, in the first case, the pulp is rotated in a meat grinder or ground by a blender, in the second case, cut with a knife.
The next stage consists of the preparation of the shell. Usually it is pork or lamb guts. If they are already processed, they will only wash and fill with minced meat. If untreated, then the guts will need to be cleaned. For ease of processing, they should be divided into pieces of about half a meter and turn out. It is convenient to do under the pressure of water from the tap. Washed guts put on the plank, scrape the knife, holding the edge. Just not sharp, so as not to damage the shell. As a result, when the unwanted layer is removed, a thin film will remain. Here it is stuffed. Do not fill the filling too tightly so that the sausages will not burst during frying. For the same purpose, ready-made raw bathes are immersed for 1-2 minutes in boiling water, blotted with a napkin, and then fried.
Kupaty - the best recipes
Recipe 1: Kupat tender
Feature of the recipe in the thorough grinding of minced meat. Together with onions and garlic, you need to scroll it twice in a meat grinder, and it is best to grind it with a blender. The structure turns out to be homogeneous, while cooking or frying it becomes very tender and juicy. For a change, pomegranate or barberry grains can be mixed into several sausages. Try it, maybe you will 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 grains, pig intestines.
Method of preparation
Chop meat, onion, lard and garlic. Mix with pepper and salt. Add for juiciness 1/2 or 2/3 cup of water. Pour the pomegranate grains and mix gently so that the grains are not damaged. Fill the guts with minced meat, form sausages 15-25 cm. Tie the sides and connect the two ends together, this form is usually sold in the store sausage with rings. Dip for a moment in boiling water. You can immediately cook the sausages or put them in the freezer for storage. As required, the kupaty are defrosted and cooked: 15 minutes fry in a frying pan, bake in the oven for 30 minutes or boil in water for 15-20 minutes (you can add laurel and peppercorns).
Recipe 2: Kupaty at Home
The most difficult thing in their preparation is to find guts. But they, if desired, can be bought on the market, if you ask around the sellers of meat. Or search the store for dry guts or collagen substitutes. Meat can be used absolutely any as one species, and assorted - lamb, poultry, pork, beef. Better, if it is with fat, it gives the finished sausage juiciness. Spices and spices are added to your liking, you can do only with salt and pepper. Kupaty get so tasty, most importantly fingers get out of his mouth to pull out so as not to bite. This is a recipe without garlic. Who does not represent a sausage without garlic, of course, can add it.
Ingredients: meat - 1 kg, 3 large onions, vinegar (9%) - 2 tbsp, spices + salt and pepper, peeled pork guts - 1.5-2.0 meters.
Method of preparation
Crush the meat, but not in a meat grinder, but cut into cubes of about 1 cm, mix with finely chopped onions. Salt, pour vinegar, add spices, knead and leave for a couple of hours to marinate the meat. Fill the guts with minced meat. Sausages can be made of any length, optimal for 15-20cm. Kupat ends are tied with string and tied together. The finished sausages are shaped like an oval or a horseshoe. Part of the kupat can be frozen for future use, and the other can be fried on both sides in a frying pan or in a heated oven (180-200C) for about 40 minutes.
Recipe 3: Kupaty in Tomato Sauce with Garlic
Nobody argues that kupaty are tasty by themselves. But, firstly, sometimes you want to diversify the taste, and secondly, the kupatas are slightly greasy, so it will not be superfluous to cook them with products that neutralize excess fats. For example, stew in spicy garlic-tomato sauce. This dish is suitable for any side 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 cloves of garlic, spices (Provencal herbs).
Method of preparation
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.
Kupaty fry, adding a little vegetable oil. It is not worth much to pour, the sausages are quite fat, so they will be well fried in their own fat. Red-baked sausages temporarily shift to the plate. On the same oil, spasserovat onion, pour in tomato mass, give a little boil and add garlic, ginger and hot pepper pod. If it is not, you can take chili powder, somewhere 1 / 4chl. Be sure to salt and sprinkle with spices, preferably with olive herbs.
Now is the time to bring the kupatas back, i.e. in a skillet and let simmer in a fragrant tomato sauce for about ten minutes. At the end add the chopped greens. Everything. Eat and enjoy.
Kupaty - useful advice from experienced chefs
- If you want to make kupat at home, but there is no special nozzle for filling guts, you can build an improvised device. In a plastic bottle (0.5-1.0 l) cut the bottom and fill it with minced meat. On the neck, put on the intestine and squeeze the stuffing with a bottle or other device of smaller diameter.
- To make the kupaty more succulent, baking them in the oven, wrap each sausage in foil.
- So that the sausage casing does not burst during frying, it is necessary to pierce them at both ends with a toothpick so that steam will escape.