Homemade sausages in Georgian Kupaty are small sausages, cooked, more often, from pork with onions, garlic and various spices. For the shell, thin pork intestines are used. Before roasting, the bath must be boiled. You can fry them in a frying pan, on an open fire, in aerogrill and in the oven. You can do sweets not only from pork, but also from poultry and beef. Garnish is served with vegetables or vegetable salads.
Ingredients:- Pork pulp 1 kg
- Onion 2 pcs.
- Garlic 4 denticles
- White wine vinegar 10 ml
- Carnation powder 1 g
- Bowels 15g
- Cinnamon ground 1 g
- Cumin dry 1 tsp.
- Mixture of hops-suneli 1 tsp.
- Salt 2 tsp.
- Sunflower refined sunflower oil 3 tbsp. l.
- Pepper black ground 0.5 tsp.
- Ground coriander 1 g
- Step 1 To prepare the bath, you need to take fat pork, onions, garlic, thin pork intestines, wine vinegar, vegetable oil, seasoning "Hmeli-suneli" and spices.
- Step 2 Wash meat, dry and cut into small pieces. Bulbs clean and cut into quarters. Garlic cloves are cleaned of a dry coat.
- Step 3 Pass meat, onions and garlic through a fine grinder grinder.
- Step 4 Add the spices and salt to the mince.
- Step 5 Mix the mass carefully.
- Step 6 From the meat grinder remove the grate and knife, insert a special nozzle for stuffing sausages. Processed intestine is cut into pieces 20-25 cm long. One end of each piece of the intestine should be tied with a thick thread, and the other end should be put on the nozzle, picking up guts, until it stops at the tied end.
- Step 7 Fill the intestines with minced meat and tie the other end with a thread.
- Step 8 Tighten the loose ends of the sausages.
- Step 9 Cut the sausages with a needle (so that they do not burst during cooking) and boil in salted water for 20 minutes.
- Step 10 Cook boiled sausages in vegetable oil until browned. Serve with vegetable salad.