GEORGIAN CUISINE
Kupati – Georgian spicy sausage with distinct flavor
22 September, 2015
Kupati is Georgian sausage with spicy flavor that is popular throughout the entire country. There are different versions of kupati : made from beef, pork or even pig’s organs. Usually the sausage is made beforehand and is fried just before serving. If you don’t have the opportunity to visit Georgian restaurant then follow this recipe and make delicious kupati for yourself.

Ingredients:

4 kg of pork/beef meat or their mix (one can also use pig’s heart, liver, kidneys according to
rather traditional recipe)
6 onions
200 grams of fat or fatback (or salt pork, blanched for 15 minutes and chilled)
2 large garlic cloves, peeled
25 seeds of black pepper
1/2 teaspoon ground cinnamon
1 teaspoon dried savory
Barberry to taste
Salt to taste
Intestine
Dried coriander to taste

Preparation:

Grind together the pork butt, fatback, onion and garlic.(If you decide to make sausage with pig’s organs,first boil them and then chop.) Add spices, barberry and little bit of broth to the mixture to make it soft and juicy. Wash the intestine of pig thoroughly and stuff the mixture into casings to make sausages about 1 1/2 inches in diameter. Tie the casings at 8-inch intervals, tying off each link twice so that they can be cut apart. Keep ready kupati in the freezer. Either grill or fry kupati before serving.

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