Kupaty is spicy. How to fry kupaty in a frying pan

Fatty preserved semi-finished products of juicy sausages in a natural casing - aromatic kupaty. This dish of Georgian cuisine is generous and appetizing.

First, homemade sausages are prepared from minced pork, flavored with fragrant spices and strong onions, then they are boiled and fried with butter.


The traditional oriental dish is served with tart Georgian red wine and strong tkemali sauce under long, soulful toasts.


Kupaty - sausages from the East


Sakartvelo is the land of Georgians, with an ancient history, with philosophical traditions, where cooking is part of the culture. The richest Kupaty oriental cuisine in this mountainous country is very abundant.


Meat dishes occupy one of the main places: what is a feast in Georgia without meat?


Canned meat products are also served everywhere at the table - lori, muzhuzhya and kupaty, homemade pork sausages generously seasoned with pomegranates or barberries.


Who and when first thought of preparing semi-finished homemade sausage in advance, just to have time to fry it before the guests arrived? Today history is silent about this.


Kupaty is a real gift for busy owners: you have time, prepare minced meat, stuff the intestines, leave the sausages to age. Guests entered the house, set the table and quickly fried the kupats over the fire - economical, convenient and very tasty. Recipe for kupats


Kupaty is prepared from minced pork or mixed with beef. Natural intestines are first pre-soaked, then thoroughly washed, preparing for stuffing.


One and a half to two kilograms of fresh meat pulp are passed through a meat grinder along with two or three large onions. Pork lard (150 g) is cut into small pieces or ground in a meat grinder with a large grid: the aesthetic appearance of the finished sausages will depend on the beauty of the lard cutting.


Three large cloves of garlic are crushed or finely chopped, mixed with one hundred grams of pomegranate or barberry seeds, ground spices are added to taste: cinnamon, cloves, black pepper, suneli hops.


The aromatic mixture is mixed with minced meat and lard, salted to taste. All that remains is to tightly stuff the prepared intestines with well-mixed minced meat, tie them up, giving them the shape of small sausages, and bend them with a horseshoe.


The semi-finished product is ready. There are several ways to prepare sausages:

- first, they are boiled in boiling water for three to four minutes, pierced with a fork in several places and the film is removed; - then they are fried on both sides in a hot frying pan until golden brown; - without boiling, you can immediately skewer the kupats on a spit and fry over hot coals or on a wire rack for twenty minutes.


Kupaty is traditionally served with pickled onions, cut into rings or half rings, tkemali or nasharabi sauce, pita bread and fresh natural herbs. Note


The traditional size of kupaty is 15-17 cm; the ends of the sausages are pulled together with threads and tied to each other, giving the kupaty the shape of horseshoes.

According to the classic Georgian recipe, whole pomegranate or barberry seeds are added to the minced meat; the main task is not to crush them when mixing.


To make the minced meat juicy, you can add a little water, broth or, for special occasions, a glass of aged cognac.


In order for the kupaty to acquire beautiful ruddy barrels after frying in a frying pan, they can be coated with ketchup or other tomato sauce.


If you have made a firm decision to fry sausages on coals using a grate, they are lubricated with vegetable oil, so they will not stick tightly to the metal rods, maintaining their elegant shape. This is interesting.


Nowadays, many meat processing plants in Georgia prepare two types of semi-finished kupat products - pork and Imeretian-style.


Pork kupaty are raw sausages for frying from minced pork, generously seasoned with spices; this is a very fatty and spicy dish.


Imereti kupaty - sausages made from liver and fat.


In Georgia, kupaty is usually prepared in the fall, when nature gives golden colors to trees and shrubs, when pomegranates and barberries ripen.


It is at this time that cool air creates the most favorable conditions for drying sausages in natural conditions, on wide verandas.


In some regions of Georgia, kupaty is dried for two weeks, and in some places it is believed that two days is enough.


Grilling sausages in the open air spreads the heady barbecue aroma of taste along the mountain slopes, inviting friends to a hospitable home.


Bon appetit!

Everyone loves juicy and tasty sausages, but it is not always possible to fry them over a fire or grill. Our article will teach you how to fry kupaty in a frying pan so that it turns out no less tasty than if you cooked it over an open fire in nature. All you need is a little time and patience - and a wonderful lunch will be ready!

Is it possible to fry kupats in a frying pan?

Not all housewives decide to fry kupaty, because these are quite dense sausages, and therefore you can’t just cook them - it takes a lot of time for the heat to reach the middle of the kupaty. However, this does not mean that they cannot be fried.

Although most often such sausages are baked or fried over an open fire and coals. You can make them at home by simply frying them in a frying pan.

You really can’t just take and fry sausages - they will remain raw inside and unfit for consumption.

How to properly fry kupaty in a frying pan

Usually these juicy sausages are prepared in two ways - in a frying pan or in a saucepan, and then finished off in a frying pan. There is no fundamental difference - whatever is more convenient for you. We will describe both methods step by step, and you can choose the one that will be more successful for you.

First way

1. We put a convenient saucepan on the fire, where our kupats will fit.
2. Pour in enough water and turn on medium heat.
3. We wait for the liquid to boil, after which we dip the sausages into the water, piercing them in several places with a toothpick.
4. We boil the kupaty for about a couple of minutes on average: 2-3 minutes for small sausages and 4-5 minutes for large ones.
5. Remove the sausages from the water.
6. Place a frying pan on the fire, pour a little vegetable oil into it and heat it up.
7. Place the pre-cooked kupats in oil and fry on both sides until cooked.

Second way

1. Place a frying pan on the stove, pour odorless vegetable oil into it and heat it properly.
2. Place the kupaty on the hot bottom and fry on both sides until golden brown.
3. After this, pour a glass of purified hot water into the pan.
4. Simmer the sausages until fully cooked, periodically turning them from one side to the other.
5. Large kupats should be simmered under a lid, and before doing this, pierce them with a fork so that they cook better.

How long to fry kupaty in a frying pan

To prepare kupat in a frying pan of medium size and thickness, it takes no more than 15 minutes: about 5 to pre-cook the sausage in the pan and 10 to finish frying.

Small kupats can be immediately fried in a frying pan, adding a little water to it at the end, as described above in the second cooking option. In this case, the kupats are prepared as follows: first, fry for 5 minutes on both sides, and then boil for no more than 10 minutes in water in the same frying pan.

Some recipes suggest frying small kupats in vegetable oil in a frying pan - almost like deep frying. In this case, there is no need to boil the sausages - they will bake perfectly in boiling oil.

But this method is certainly not the most economical, because frying will take a lot of oil. But you can cook such sausages quite quickly - no more than 10 minutes.

How to fry kupaty in a frying pan: recipe with vegetables

Ingredients

• - 1 PC. + -
• — 2 small root vegetables + -
• Kupaty - 3-4 pcs. + -
• - 1 clove + -
• Cider - 0.5 tbsp. + -
• Green onion - several feathers + -
• — 1-2 pcs. + -
• Chicken broth— 150 ml + -
• - taste + -
• - for frying + -
• - taste + -

How to cook fried kupaty at home

1. First, let's fry our kupats in a frying pan. To do this, put the vessel on high heat, pour in enough vegetable oil, wait for it to boil and send the sausages pierced with a toothpick for 5-7 minutes to fry.
2. After a beautiful golden crust appears, transfer the kupats from the frying pan and place them on disposable paper towels.
3. Meanwhile, chop the onion for frying, peeling it and finely chopping it into cubes.
4. Fry the onion in oil in a frying pan for about 7-8 minutes, then squeeze the garlic into the frying pan, passing it through a press.
5. After a couple of minutes, chop the carrots, having first peeled the root vegetable and rinsed it under running water. Cut the carrots into circles and add to the frying pan with the onions and garlic.
6. Fry the vegetables over low heat, stirring them with a spatula, for about 5 minutes.
7. Now pour the fruit cider into the frying pan, put the kupats back on the bottom, add the tomatoes and fill with chicken broth.
8. Cook the dish over low heat for another 15 minutes, stirring a little.
9. Crumble the washed green stuff into the prepared kupaty, salt and pepper the treat to your taste.

We treat our family and guests to hot, piping hot sausages. This is an excellent dish for noisy feasts or a delicious lunch with the family.

How to cook kupaty in a frying pan: recipe with sour cream

Ingredients

• Chicken kupaty – 3-4 pcs.;
• Low-fat sour cream – 5 tbsp;
• Purified water – 2 tbsp;
• Allspice black pepper – 2 pinches;
• Sunflower oil - for frying;
• Salt - to taste;
• Dried herbs - to taste.

How to quickly fry kupaty with sour cream

1. We put a frying pan on the fire and first of all fry our chicken kupats in a small amount of vegetable oil - 2-3 minutes on each side over high heat.
2. After this, we pierce the sausages in several places with a toothpick so that they fry better.
3. Season the kupaty with sour cream and stir with a small amount of water, add spices, herbs, salt and pepper to your taste.
4. Cover the frying pan with sausages with a lid and simmer the dish over low heat for about 10-12 minutes.

This appetizer is ideal with a side dish of potatoes and rice. You can eat kupaty as an independent dish, if you add hot garlic sauce separately - it will turn out incredibly tasty and piquant.

There is probably nothing difficult about learning how to fry kupaty in a frying pan. This dish, although somewhat high in calories, is incredibly tasty and aromatic. It will be an excellent replacement for barbecue or kebab if it’s cold outside and you can’t get out into nature.

Externally, kupaty are very similar to plump sausages, distinguished by juiciness, tenderness and extraordinary taste. Kupaty is also popularly known as homemade sausages, and they belong to the dishes of national Georgian cuisine.

Today, in order to enjoy a delicious dish, you don’t have to make kupats at home. By purchasing a ready-made semi-finished product and following popular and simple recipes, you can easily create a real culinary masterpiece.

As already noted, kupaty is a Georgian dish that looks like homemade sausages.

Kupats have been popular in Georgia for centuries, but in Russia these sausages began to gain popularity quite recently. Today, kupats are increasingly preferred both when preparing a family dinner and when organizing a festive table.

Kupaty attracts not only the originality of taste and satiety, but also the speed of preparation, which is important for the hospitable residents of Georgia. Of course, preparing the kupaty itself may take more than one hour, but frying ready-made semi-finished products will not take much time and will not keep guests waiting long.

The easiest way to prepare these semi-finished products involves using a regular frying pan. If frozen kupats are used, care must be taken to defrost them first.

Cooking kupat in a frying pan is available in several ways:

• Frying the kupats over medium heat after boiling them first. It is recommended to cook the sausages for no longer than 4 minutes, avoiding piercing. After this, the boiled sausages should be evenly fried in a frying pan, which will take no more than 10 minutes. This method is perfect for those who care not only about the taste of the dish, but also about its presentable appearance. After boiling the kupats, you don’t have to worry about the natural casing bursting and the integrity of the sausages being damaged.
• The second method also involves pre-boiling the sausages, but in a frying pan. To do this, the kupats should be placed in a container, put on low heat, add water in an amount that would completely cover the bottom of the pan, and simmer until the liquid has completely evaporated, stirring occasionally. The next step is to add a few tablespoons of oil and fry the sausages for 5 minutes on each side.

It is not at all necessary to prepare kupaty only in its entirety. If desired, sausages can be cut and fried into rings, seasoned with your favorite sauce to taste.

If you prefer baked sausages, it is better to cook kupaty in the oven. This cooking method is also more preferable when you need to cook a large number of sausages at one time. As in previous recipes, first you need to defrost the semi-finished products.

Before placing the sausages in the oven, it is recommended to pre-boil them in salted water. This recommendation is not mandatory, because many cooks prefer to fry kupat without pre-cooking.

The oven should be preheated to a temperature of 180 degrees, then bake the sausages on a baking sheet, periodically pouring the released fat on top of them. Experienced chefs recommend cooking semi-finished products for the first 10-15 minutes, wrapping them in foil.

After the specified time has passed, the foil can be removed. All that remains is to bring the dish to readiness.

Kupats are good because they have an extraordinary taste and do not require the use of many additional ingredients. However, to make the taste of the dish more original, you can use a somewhat unusual recipe. The required ingredients are:

• pork baths – 2 pcs.;
• onions – 2 pcs.;
• green apple – 1 pc.;
• ground black pepper to taste;
• vegetable oil - 2 tbsp. spoons;
• fresh parsley for garnishing the dish;
• hot pepper for serving;
• a pinch of sugar.

The kupaty must be washed and dried on a paper napkin, the onions cut into half rings, and then “seasoned” with sugar. After removing the core, the apple, washed under running water, is cut into slices.

Place the sausages on a baking sheet lined with foil and make several punctures using a toothpick. Chopped onions and apples are laid out between the kupats. All that remains is to season the food with pepper, vegetable oil and place it in the oven for baking at a temperature of 190 degrees (from 40 to 60 minutes).

Regardless of the chosen method of preparing homemade sausages, it is important to remember that when frying in a pan or baking in the oven, the kupaty must be pierced. This will keep the thin shell of semi-finished products intact.

Bon appetit!

Kupaty is prepared in a frying pan if something so tasty and aromatic is created at home. After all, in the original this sausage should be made over an open fire using a grill. However, on a gas stove this meat product turns out no worse. The main thing is to carefully follow the rules of heat treatment.

How to form and fry kupats in a frying pan

Required components:

• chicken fillet - 900 g;
• garlic cloves - 3-4 pcs.;
• cleaned pork intestines - optional;
• ground allspice, sea salt, favorite spices - add to taste;
• Refined sunflower oil - optional (for frying).

Forming sausages

Before frying the kupats in a frying pan, they should be beautifully shaped. It is worth noting that such a meat product can be made not only from beef or pork, but also from chicken fillet. It needs to be washed, separated from the skin and bones, and then finely chopped. Next, you need to add grated garlic cloves, ground allspice, aromatic and hot seasonings to the minced meat, and All components should be mixed, and then placed tightly in the cleaned pork intestines and tied with threads. In this case, it is recommended to give the product a horseshoe shape.

Heat treatment of meat dishes

Chicken kupats do not take very long to cook in a frying pan. After all, white poultry meat does not require long-term heat treatment. It is because of these properties that we decided to use this type of product to create a delicious lunch.

When preparing this dish, many housewives make a huge mistake by placing sausages in natural casings on a hot pan. In 90 cases out of 100, such a sharp heat treatment of kupats ends with the pork intestine first swelling and then bursting. As a result, the filling comes out, the dish burns and turns out not as tasty and beautiful as we would like. That is why it is very important to fry the kupats correctly in a frying pan. To do this, it is recommended to first boil the chicken sausages and then cook them in oil.

Thus, you need to take a small bowl, pour some drinking water into it and bring to a boil. After this, it is necessary to place all the formed products into a strongly seething liquid and hold for 3-5 minutes. It is worth noting that this time directly depends on what kind of meat you used to prepare the sausages (if it is beef or pork, then a little longer).

When the kupats have boiled a little, they should be removed using a slotted spoon and dried well using paper napkins. Then you can safely start frying the dish. But here a new question arises: how long to fry kupaty in a frying pan? This should be done until the chicken sausages in the pork casing are well browned on all sides. To do this, you need to put the saucepan on the fire, add oil to it and heat it up very high. After this, the gas needs to be reduced and the boiled products placed in the bowl. They should be fried for 17-23 minutes on each side.

How to serve correctly

Chicken kupaty should be presented to the table along with aromatic and spicy sauce, as well as a salad of raw vegetables. In this case, the sausages should be as hot as possible.

Kupaty are minced meat with garlic and a lot of spices, tucked into an intestinal casing and shaped like sausages.

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

This dish of Georgian cuisine, although other nationalities also have similar sausages stuffed with meat or liver. You can buy ready-made kupats in the store, but there is nothing more tasty and high-quality than something made with your own hands. The sausages are served with tkemali sauce, ketchup, onions cut into rings, pickles, sprinkled with chopped herbs or pomegranate seeds.

Food preparation

To make kupaty at home, you need to grind the meat, mix it with onions, spices and stuff the casing. The degree of grinding depends on individual preferences - some like minced meat of a uniform consistency, others like small pieces so that the meat can be 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 case it is cut with a knife.

The next step consists of preparing the shell. Usually these are pork or lamb intestines. If they are already processed, all that remains is to wash them and fill them with minced meat. If unprocessed, 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. This is convenient to do under the pressure of tap water. Place the washed intestines on a board, scrape them with a knife, holding them by the edge. Just not sharp, so as not to damage the shell. As a result, when the unnecessary layer is removed, a thin film will remain. So they stuff it.

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 Lessons. From the hosts of the TV program “Ask the Chef”

KUPATY: BEST RECIPES

Recipe 1: Tender kupaty

The peculiarity of the recipe is the thorough grinding of the minced meat. Together with onions and garlic, you need to grind it twice in a meat grinder, and it is best to grind it with a blender. The structure is homogeneous and when boiled or fried it becomes very tender and juicy. For variety, you can mix pomegranate or barberry grains into several sausages. Try it, you might 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 seeds, pork intestines.

Cooking process:

Chop the meat, onion, lard and garlic. Mix with pepper and salt. Add ½ or 2/3 cup of water for juiciness. Add the pomegranate seeds and mix carefully so that the seeds are not damaged. Fill the intestines with minced meat, form sausages 15-25 cm long. Tie at the sides and connect the two ends together, this is the shape they usually sell sausage in rings in the store. Place in boiling water for a minute.

You can cook the sausages immediately or put them in the freezer for storage. As needed, the kupaty is defrosted and cooked: fry in a frying pan for 15 minutes, bake in the oven for 30 minutes or boil in water for 15-20 minutes (you can add bay leaf and peppercorns).

Recipe 2: Kupaty at home

The hardest part about preparing them is finding the guts. But you can also buy them at the market if you wish, if you ask the meat sellers. Or look for dry guts or collagen substitutes in the store. You can use absolutely any kind of meat, either one type or assorted - lamb, poultry, pork, beef. It is better if it is with fat, this gives the finished sausages juiciness. Spices and seasonings are added to your taste; you can get by with just salt and pepper.

The kupats turn out so tasty, the main thing is to have time to remove your fingers from your mouth so as not to bite them. This is a garlic-free recipe. Those who can’t imagine a sausage without garlic can, of course, add it.

Ingredients: meat – 1 kg, 3 large onions, vinegar (9%) – 2 tbsp, spices + salt and pepper, peeled small pork intestines – 1.5-2.0 meters.

Cooking process:

Grind the meat, but not in a meat grinder, but cut it into cubes about 1 cm, mix with finely chopped onion. Add salt, add 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, optimally 15-20 cm. The ends of the kupats are tied with thread and tied together.

The finished 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 frying pan or in a preheated oven (180-200C) for about 40 minutes.

Recipe 3: Kupaty in tomato sauce with garlic

Nobody disputes that kupaty are delicious in themselves. But, firstly, sometimes you want to diversify the taste, and secondly, the kupats are a little fatty, so it wouldn’t hurt 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, herbs, 1 chili pepper (hot), a piece of ginger root – 5 cm, salt, 5 cloves of garlic, spices (herbs de Provence).

Cooking process:

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

Fry the kupats by adding a little vegetable oil. There is no need to pour 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 mixture, let it simmer a little and add garlic, ginger and hot pepper. If you don’t have it, you can take ground chili pepper, about 1/4 tsp. Be sure to add salt and sprinkle with spices, preferably Provençal herbs.

Now is the time to return the kupats back, i.e. into a frying pan and let it simmer and bubble in the aromatic tomato sauce for about ten minutes. At the end add finely chopped greens. All. Eat and enjoy.

— If you want to make baths at home, but there is no special attachment for filling the intestines, you can build a homemade device. Cut the bottom of a plastic bottle (0.5-1.0 l) and fill it with minced meat. Place the intestine on the neck and use a bottle or other device of smaller diameter to squeeze out the minced meat.

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

— To prevent the sausage casing from bursting during frying, you need to pierce them at both ends with a toothpick to allow steam to escape.

Test purchase: Pork baths

Sausage and Kupaty from famous chefs

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