Help for the uninitiated: kupat is a traditional meat dish of Caucasian, in particular, Georgian cuisine. They are made in different ways: from a fresh liver, and then it’s Imereti kupat, or from pork. These will be Georgian kupat in its purest form.
Kupaty pork and liverwurst - general cooking rules
Those who are interested in
how to cook semi-finished foods, first let us know the general rules. Pork and a little fat are well chopped through a meat grinder or knife. Mix with a lot of onions. As spices and spices, barberry, black and red pepper are required to be added. The last two ingredients should not be spared. The main principle of how to cook semi-finished kupat is to make them as sharp as possible. Therefore, in addition to pepper, they put a lot of garlic in the product. Herbs, cinnamon, coriander, thyme - all this should also be part of the components. The meat mass is thoroughly mixed until completely homogeneous, salted and stuffed into the sausage casing. If you want to learn how to cook semi-finished sausages in the Imereti style, know that they need, in addition to the seasonings and spices already indicated, such a ratio of products: for every 100 g of the product - 70 g of liver pork and 30 g of fat. Liver mix is also stuffed into the pig’s intestines.
Cooking at home
Suppose you decide to surprise your home with sharp meat sausages.
- If you take the features of cooking from the very beginning, then, having scored a pig or a hog, butchering a carcass, you need to process the intestines. This is perhaps the most unpleasant stage in the process of how to cook ready-to-cook foods. The intestines are washed outside in running water, turned out (under the pressure of water) and also washed, cleaned with a scraper. After that, they need to be put in a concentrated salt solution for 2-3 hours to finally remove residual dirt and odor. After the indicated time, drain the water, wash the intestines for the last time in running water, leave to drain. Then cut them into blanks with a length of 35-45 cm. If you do not want to mess with the “dirty” work, you can buy a sausage casing in the meat departments of food stores.
- Now the stuffing. Those who learn how to cook sausages (semi-finished products) are invited to take this ratio of products: pork - 1 kg, lard 100 g (if the meat is not very fatty), salt - to taste, cinnamon - as well as seasonings, spices, peppers . Onion - 1-2 pcs., Garlic - 3-4 cloves. Meat, lard, onions are cut into small pieces (not more than 1 cm), garlic is crushed. All ingredients mix well. Do not forget, your sausages should be very fragrant and very sharp. Of course, if you follow the Georgian traditions. But if you like the mild flavor, it is undesirable to have zeal with pepper.
- We fill our semi-finished products in this way: one end of the sausage shell must be carefully tied with a harsh thread. The free edge is mounted on a special device, after which the intestines are filled. Make sure that the stuffing is evenly spaced and the guts are not very swollen. Then tie the end and remove from the nozzle.
- Culinary processing. When the convenience foods are ready, they need to be pierced with a fork or a toothpick in several places. Then bake in the oven or fry in a pan in oil until cooked. Another way is to put on skewers and fry like a kebab, turning evenly. Or grill.
Believe me, such fried sausages will be so much liked by you and your loved ones that you have to cook them very, very often. And serve them with potatoes, lettuce, adjika, ketchup or tomato sauce. Be sure to sprinkle with herbs (parsley, dill). Eat on health!