How to fry hunting sausages

Products
Hunting sausages - 500 grams
Bow - 1 head
Greens - 5 branches each
Sunflower oil - a quarter cup
Water - half a glass

Preparation of products
1. Cut the onion into half rings.
2. Chop the greens. You can take dill, tarragon, basil, cilantro - any aromatic herbs.
3. Place sausages in a pan of boiling water for 30 seconds and remove. This is to prevent the natural casing of the sausages from cracking during frying.

Cooking sausages
1. Pour a quarter cup of sunflower oil into a frying pan. Warm up for 1.5 minutes, heat is medium.
2. Add ready-made hunting sausages to the heated oil. Fry for 2 minutes.
3. Turn the sausages over and fry for 2 minutes.
4. Cover the sausages with onions, add half a glass of water, and cover with a lid.
5. Reduce heat and simmer the sausages for 7 minutes.
6. Turn the heat to medium, remove the lid, move the sausages to the edge of the pan and move the onion into the middle. Fry, stirring the onion half rings, for 5 minutes.
Place the sausages with onions on a plate, sprinkle with herbs.

How to fry sausages in bacon

Products
Thin raw sausages - 8 pieces
Sliced ​​raw smoked bacon - 1 package
Bow - 2 heads
Greens - a bunch
Salt - a pinch
Lemon juice - tablespoon
Vegetable oil - a quarter cup

Preparation of products
1. Cut two onions into half rings. Season with salt and add a tablespoon of lemon juice.
2. Chop the greens - dill, parsley, cilantro.
3. Wrap each sausage tightly with a piece of raw smoked bacon in a spiral. For the recipe, it is better to use ready-made slices - it is quite difficult to cut bacon so thinly on your own. The ends of the bacon can be secured with a toothpick, being careful not to pierce the casing of the sausage.

Cooking sausages
1. Pour a quarter cup of vegetable oil into a frying pan (preferably cast iron).
2. Place the frying pan over medium heat and heat the oil for 1.5 minutes.
3. Place sausages wrapped in bacon into hot oil.
4. Fry for about 3 minutes on each side.
5. Move the sausages to the sides of the pan. Place onion half rings in the middle. Fry for 3 minutes, stirring.
6. Reduce heat. Fry sausages with onions for 7 minutes. Turn the sausages over once and stir the onion twice - do this carefully, otherwise the onion half rings will lose their shape.
Place fried sausages around the perimeter of the dish, fried onions in the middle, sprinkle with herbs.

How to fry sausages in a frying pan video recipe - step by step

Below you will find a step-by-step video recipe that will help you with preparation.

Kupaty are incredibly tasty and, thanks to the presence of a decent amount of seasonings and spices, aromatic plump sausages in a casing made of intestines. Kupaty is a traditional dish of Georgian cuisine, but it is popular not only there, but also far beyond the borders of its native country.

Housewives usually prepare kupats themselves, but not everyone has the opportunity to obtain natural guts for them. That’s why it’s easier for many people to buy semi-finished products – ready-made frozen kupats, which only need to be properly fried. You can fry it on the grill outdoors or in the oven or in a frying pan at home. Again, for those who do not always have the opportunity to get out into nature, we suggest using the last option and frying kupaty in a frying pan. The recipe with photos is as simple and detailed as possible, which will reveal all the secrets of preparing juicy, tender and kupaty. There's really nothing complicated about the frying process. You just have to try - and you will definitely succeed! With our step-by-step photo recipe you will do everything right.

Taste Info Meat main courses

Ingredients

  • Frozen kupaty – 1 pack;
  • water – 1 l;
  • salt – 3/4 tbsp. l.;
  • bay leaf – 2 pcs.;
  • peppercorns (black, allspice) – several pieces;
  • vegetable oil - for frying kupaty.


How to cook kupaty in a frying pan

First of all, frozen kupaty must be properly defrosted. To do this, take them out of the freezer onto the bottom shelf of the refrigerator. Then, when the sausages are defrosted, put them on the table and you can prepare the water for cooking. Pour salt into a convenient saucepan, throw in peppercorns and bay leaves. Pour water into the saucepan.

Next, put a saucepan of water on the stove and bring it to a boil. And when it boils, we put the baths in it. Pre-boiling is necessary in order to make the kupats even more juicy and to maximize their amazing aroma. Plus, during the cooking process, the kupats become denser and more elastic, which makes the frying process much more convenient.

We boil the kupaty for literally 3 minutes after the water boils, after which we place it in a colander, allowing the liquid to drain completely. If there is foam on the baths (during the cooking process it inevitably appears on the surface of the water), quickly wash it off with warm water.

Next, the kupaty needs to be dried in order to minimize splashes during frying, and the oil can be heated. Pour a little into the frying pan, heat it on the maximum heat of the stove, then reduce the heat to medium and fry the kupaty under a closed lid. While frying the kupaty, it is necessary to turn it quite often, literally every 30 seconds, so that they are fried as evenly as possible. Flip carefully, using either a spatula or two forks. It is important not to accidentally pierce their thin shell, which will cause the juice to leak out, and this will not only make the frying process terribly uncomfortable, but will also deprive the kupats of their juiciness.

As soon as the kupats have reached the required level of browning, they are ready! To make them crispy on top, fry the kupats in a frying pan without a lid for the last seconds.

Remove them from the heat and serve while warm.

Fried kupaty goes especially well with herbs; you can also flavor them with tomato sauce to taste. Bon appetit!

I finally got around to making sausage! True, I started conducting my first experiments with homemade sausage last year - first I did it, then I did it, but I really, really wanted to try making sausage in a natural casing. I, as an exemplary bore and an exemplary perfectionist, first studied the technology and recipe. It turned out to be logical that it is difficult to prepare real smoked sausage “like in a store” without a smokehouse; sausage with a beautiful store-bought color and texture cannot be created just like that - you need nitrite salt and strict adherence to the cooking technology at low temperatures, and for ideal sausages there are some tricks .
But you have to start somewhere, and first I prepared the simplest sausage from coarsely ground minced meat, which I stuffed into a pork belly and fried in the oven.
Yes, if you can somehow manage without a tricky mixture of spices and nitrite salt, then nothing will work without a sausage casing!
Of course, my first impulse was to go to the market and look for the right product there. But searching for additional information on the Internet, as well as pictures, completely discouraged my desire to drag THIS home. In a nutshell, it is difficult to find intestines in the meat aisles, but it is possible (ask the butcher, they will definitely bring you the next day), and although the intestines are cleaned, they can be called conditionally so. It will take a long time and thoroughly to clean the intestines from mucus, rinse them 100 times and, of course, urgently, urgently stuff minced meat into them, because... the product spoils, and you can’t freeze the intestines - they will tear when stuffed.
But with my lifestyle, this is slightly inconvenient - prepare minced meat in advance, buy intestines for tomorrow, clean, make sausage, then do something further with this sausage - you’ll only have to “dance” around it for 2-3 days. So I took the simple route - I ordered ready-made intestines (or wombs) from an online store.
In general, similar sausage items are sold in different places on the Internet, but I decided to try my luck with the store kolbaskidoma.ru— a superficial comparison with other similar stores turned out to have surprisingly low prices and a wide range. I wandered around the site, added the desired product to the cart, clarified some points with the help of feedback (by the way, they responded quickly and to the point) and two weeks later I was picking up the parcel.
Looking ahead, I will say that the online store kolbaskidoma.ru has natural pork, beef and lamb casings, as well as artificial ones - polyamide (inedible “cellophane”) and collagen (completely edible) casings. After all, for each type of sausage and for its further heat treatment and the final result, a certain casing is needed! Moreover, the diameter is important - after all, you can prepare thick loaves of boiled sausage or thin Krakow cutlets.
Because This was my first time, I didn’t do complicated experiments and ordered the most popular and universal one (40/42 is the diameter of the future sausage)

When unpacking the casing, this one turned out to be in the form of a skein, white and gray in color. It was packed in a vacuum bag, and then in a craft envelope with shell markings, tips for use and information about the manufacturer. The smell reminded me of laundry soap (the smell disappears when heated).
The coolest thing is that this womb has already been completely cleaned and covered with salt for preservation. Therefore, it survives several days on the road without loss, and is also perfectly stored in the refrigerator. Just before hour X you need to unwind the required amount, rinse the casing inside and out with running water to wash off any remaining salt, and soak in a bowl of warm water for 30-40 minutes (lamb intestines are soaked for 15-20 minutes).
If suddenly there are unused, but already soaked intestines left, you just need to cover them with salt again, put them in the refrigerator and store them for at least a whole year (however, you can’t store that much - they are used much earlier).

That is, as you can see, there are no difficulties at all with the most important ingredient - the sausage casing! All that remains is to prepare the minced meat and mix the spices.
One of the main rules for preparing minced sausage is that once cooked, it must be kept in the cold for 12 hours. Primary fermentation occurs, salt and meat juice are evenly distributed, besides, salt binds the liquid in the minced meat and it does not separate from the mass.
Therefore, it is wise to prepare the minced meat in the evening, and the next morning stuff the sausage - fry some for lunch and dinner, and freeze the rest. So choose your time!

There are a million recipes for fried sausages on the Internet, this is what I did.
For cooking 6 kilograms of sausage (6 pieces) required:

  • 2.5 kilograms of pork neck
  • 2 kilograms of pork ham
  • 0.5 kilograms of unsalted pork lard
  • 2 heads of garlic
  • 1 kilogram of onion
  • 2.5 tablespoons salt
  • 1 tablespoon ground black pepper

The ratio of meat and lard is easy to remember - fat should be 10% of the total weight of the minced meat.
Fried sausage really “loves” onions - it gives it juiciness, and there can be a lot of it there - up to 15%! (and if you plan to smoke the sausage, then it is better to replace the onion with water or a “broth” of spices)
And you can add any spices, in addition to ground black pepper, to your taste - cardamom and coriander, red pepper for spiciness, nutmeg (1 piece per 5 kg of minced meat is just right), if the sausage is going to be fried, then you can safely add parsley, paprika , lemon zest. In general, if you are too lazy to mix it yourself or are afraid of messing up the proportions, there are ready-made spice mixtures for sausages.

The best sausage makers know that properly prepared minced meat is 50% successful. Therefore, it is recommended to cut the meat for minced meat into small cubes, turning only a small part of it through a small meat grinder. If you pass all the meat through a meat grinder, the finished product will come out dry (which is good for smoking or drying, but vice versa for frying), and the 10-15% that is ground in a meat grinder will bind the meat pieces together and add density to the minced meat.
Cutting 4 kilograms of meat into neat little pieces is quite a feat! But there is a way out of everything! For home meat grinders (modern and rare Soviet ones) there are special grates with a large mesh - some of the meat, of course, will be crushed, but the bulk will be in the form of neat meat balls.

But the lard needs to be cut! Small cubes with a side of 0.5-0.7 cm. After all, if you pass it through a meat grinder, it will be crushed, the minced meat will be difficult to knead, and when baking the sausage will leak.

Mix minced meat with chopped lard, pass garlic through a press, add onion (it can be chopped, minced using a meat grinder with a fine grid or grated), add salt and ground spices. And then knead thoroughly for 10-15 minutes.

Now leave the container with minced meat in a cool place overnight. At this time, as I already said, primary fermentation and distribution of juices occurs.
If I added nitrite salt to the minced meat, the minced meat would retain the bright color of raw meat - nitrite salt both stabilizes the color and is a preservative. Without nitrite salt, after 12 hours the minced meat became lighter, but stopped crumbling and began to hold its shape well.
So everything is ready for stuffing!

All that remains is to cut the salted casing into pieces of the required length (it was more convenient for me to measure the same sausage), rinse and soak for half an hour in warm water - the casing will soften, turn white and become plastic.
Before stuffing, it is convenient to divide the prepared minced meat into portions. For example, 1 meter of pork casing with a diameter of 40/42 holds 400-600 grams of minced meat (I made sausage weighing a kilogram and cut the casing into 1.5 meter pieces).

Stuffing sausage is also an art! Some people successfully use various devices for stuffing in the form of plastic bottles, medical syringes, funnels and their own fingers, professionals acquire special sausage syringes, and for home use there are metal and plastic attachments for meat grinders, on which the casings are put on (dada, like a condom) , and minced meat is fed through the hole.

First, we put on the casing, then we roll the finished minced meat so that it appears, and then we lower the casing a little and tie the end (with twine, thread or a knot) - this way we will get rid of the air bubble inside the sausage.
Well, then, gradually feeding the minced meat, we fill the casing - not tightly (otherwise, during heat treatment, the minced meat will expand and the sausage will burst), but not flabby either. From personal experience, I will say that it is very convenient, quick and easy for two people to do this - one adds meat to the meat grinder and turns the handle (presses the button), and the second slowly removes the casing into the nozzles, forming a sausage and twisting the “snail”. But you can cope with one, it will take a little longer. The main thing, like when sticking wallpaper, is that there are no bubbles))
The other end of the sausage also needs to be tied in a knot and let it lie for 10 minutes and dry.

The worst thing when preparing homemade sausage at any stage is a burst casing. Therefore, there are several ways to prevent this. I already wrote about one - you don’t need to stuff it too tightly (the shell may burst either during stuffing, or during further cooking, when the minced meat begins to expand from the temperature).
To minimize such troubles, the sausage needs to be pierced in several places. Professional sausage makers use a special tool with several needles, but at home you can use an ordinary thick needle or toothpick. This technique is called “grinding” (shallow calcination of sausage loaves to remove air that can remain in the minced meat under the sausage casing if the stuffing is loose).

The shell can also be “hardened” - after hatching, place it in very hot (but not boiling!) water for several minutes - 85°C is enough. If the sausages are small, then you can immerse them in water in bunches, and if they are such long “snails,” you can do this on a large slotted spoon, in a deep-frying basket, or using a colander (you can find items suitable for this operation in every kitchen).
After this initial heat treatment, the sausage will turn white, although the inside will still be raw, but it can already be fried or frozen. If it stands on the table for 10 minutes, the shell will partially restore its “transparency”.

This sausage takes no longer to prepare than a regular piece of meat - in an oven preheated to 180°C for 40-50 minutes - watch for the beautiful crust on top (we liked it browned - then it crisps).
By the way, if you freeze raw sausage, then you don’t even need to defrost it before frying - just put the sausage on a baking sheet in its icy form and put it in a preheated oven, and bake it just 10 minutes longer.

For friends, I once cooked sausage with potatoes baked in the same oven, which I cut into slices, added salt, pepper, turmeric for color and a little butter and baked on a separate baking sheet.

It’s convenient to cut such sausage right at a common table - for some a larger piece, for others a smaller one. Still, individual sausages are not so good in a friendly, cheerful company of friends))

And this sausage also went perfectly with vegetable sauce, which we spotted in one grill bar, tried to cook at home, and it worked the first time:
Finely chop a couple of stalks of celery, bell pepper, red sweet onion, seedless tomato, add your favorite herbs and garlic to taste, salt and pour in a generous portion of olive oil, for spiciness you can also add chili pepper. Mix thoroughly and season the meat already on your plate.
This sauce is good not only for sausage, but also for any baked meat and various grilled dishes, you can even just season potatoes - it’s delicious!

Have fun!

And once again for those who read diagonally: I ordered the womb from the online store kolbaskidoma.ru, there you can choose natural and artificial casings with different diameters, select a mixture of spices for minced meat, order nitrite salt, and also equip your meat grinder with special large grates and attachments for stuffing sausages. There are also useful tips on how to work with casings (preliminary preparation and storage), as well as a bunch of detailed recipes for various sausages and sausages with pictures.


No purchased sausages can replace homemade kupat. To prepare them, any meat is used: pork, chicken, veal, lamb and turkey. The dish is served with various sauces, a side dish of potatoes, fresh herbs and vegetables, pickles and wine.

How to cook semi-finished products

Cooking kupats in the oven is carried out as follows:

  1. If you have prepared the product for future use, defrost the finished semi-finished products.
  2. Boil water, add salt, dip the baths in it for 1-2 minutes. Remove and pat dry with paper towels.
  3. Grease the bottom of the baking sheet with fat or vegetable oil, lay out the kupats. Poke them with a toothpick in several places to prevent them from bursting. If you don’t want to wash the baking sheet later, place the semi-finished products on a wire rack and place a container under it so that there is somewhere for the fat to drip.
  4. Bake for 25-30 minutes at 200˚C. Baste constantly with the fat that is released. Serve hot.

Chicken sausages

  • Time: 1 hour 40 minutes.
  • Number of servings: 10 persons.
  • Difficulty: medium.

To prepare chicken sausages for frying, use pork intestines. Wash them outside in a saline solution, cut them into pieces 25 cm long, carefully turn them out and wash them thoroughly from the inside. Turn it back out and stuff it.

Ingredients:

  • fillet (chicken) – 1.3 kg;
  • chicken hearts – 0.5 kg;
  • cream – 0.23 l;
  • onion – 2 pcs.;
  • garlic cloves – 3 pcs.;
  • starch - 1 tbsp. l.;
  • pork intestines, spices.

Cooking method:

  1. Pass the chicken, hearts, and onions through a meat grinder.
  2. Add chopped garlic, spices, cream, starch.
  3. Stuff the prepared intestines with the resulting minced meat, secure the ends of the semi-finished products with threads.
  4. Place on an oiled baking sheet and pierce with a fork.
  5. Bake the chicken kupaty in the oven, time - half an hour, temperature - 200˚C.

Option with potatoes

  • Time: 1 hour 15 minutes.
  • Number of servings: 10 persons.

This recipe involves the use of store-bought semi-finished products, but you can prepare them yourself from any type of meat.

Ingredients:

  • kupaty, potatoes - 1 kg each;
  • sour cream (mayonnaise), ketchup (tomato paste) - 2 tbsp. l.;
  • spices, vegetable oil.

Cooking method:

  1. Peel the potatoes, cut them lengthwise into 4 pieces, if the tubers are large, then cut them in half first. Thaw the sausages.
  2. Place all ingredients in a baking sleeve. To make the dish more tasty, add 1 apple, cut into slices, mustard and honey (1 tbsp each). Tie the sleeve and shake thoroughly to mix everything.
  3. Bake the dish at 200 degrees in the oven for 40-45 minutes.

Turkey kupaty

  • Time: 1 hour 40 minutes.
  • Number of servings: 8-10 persons.
  • Difficulty: Easy for beginners.

Turkey sausages are a dish for lovers of diet food.

In addition, when baked in the oven, they do not lose their juiciness, unlike semi-finished products fried in a frying pan.

Ingredients:

  • turkey meat – 1.8 kg;
  • onion, garlic cloves – 3 pcs.;
  • paprika, pepper, salt, guts.

Cooking method:

  1. Finely chop the turkey, onion, and garlic with a sharp knife. Add spices and stir.
  2. Fill the shell with the resulting minced meat, tie the ends with thread.
  3. Bake on an oiled baking sheet at 180°C for 40 minutes.

With vegetables in the oven

  • Time: 1 hour 40 minutes.
  • Number of servings: 12 persons.
  • Difficulty: Easy for beginners.

To prepare these kupats in the oven, you can use absolutely any vegetables of your choice. For example, zucchini, sweet peppers, tomatoes, cabbage, eggplant, potatoes, carrots and onions.

Ingredients:

  • sausages from any meat – 12 pcs.;
  • vegetables (any) – 2 kg;
  • sour cream, garlic, spices, oil (lean) - to taste.

Cooking method:

  1. Wash all the vegetables, cut into approximately equal small pieces.
  2. Sprinkle with spices, drizzle with oil, stir.
  3. Place on an oiled baking sheet and place semi-finished products on top.
  4. Place in the oven for 40 minutes, temperature – 180 degrees. During this time, the sausages need to be turned over twice.
  5. Then grease the dish with sour cream using a brush, sprinkle with chopped garlic. Bake again for 15 minutes.

Pork recipe

  • Time: 2 hours 10 minutes.
  • Number of servings: 11 persons.
  • Difficulty: medium.

The sausages prepared according to this recipe are somewhat different from the previous ones. Here the meat is not chopped or stuffed into casings. The pork is pounded and stuffed with delicious filling.

Ingredients:

  • pork – 0.7 kg;
  • cheese (hard), ham – 0.1 kg each;
  • mushrooms (champignons) – 0.2 kg;
  • juice (lemon), chopped parsley - 2 tbsp. l.;
  • potatoes – 6 pcs.;
  • oil (lean) – 3 tbsp. l.;
  • tomatoes – 4 pcs.;
  • onion – 1 pc.;
  • ketchup – 1 tbsp. l.;
  • garlic cloves – 2 pcs.

Cooking method:

  1. Wash the pork, cut into thin layers, and beat. Sprinkle with lemon juice.
  2. Chop the onion, sauté in oil, add tomatoes, cut into small cubes.
  3. Separately, fry thinly sliced ​​mushrooms, cut the ham into strips.
  4. Mix onion-tomato frying, ham, mushrooms, grated cheese, chopped garlic and parsley.
  5. Place the filling on the meat layers, roll it up and secure with toothpicks. Salt, pepper, fry on both sides.
  6. Peel the potatoes and cut into quarters. Place it and the sausages on an oiled baking sheet. Grease with ketchup, bake at 180 degrees, cooking time - 45 minutes.

Sausages in foil

  • Time: 1 hour.
  • Number of servings: 6 persons.
  • Difficulty: Easy for beginners.

Kupaty baked with vegetables in foil is a complete dish. It should be served with fresh cilantro and tkemali sauce.

Ingredients:

  • kupaty – 6 pcs.;
  • pepper (Bulgarian), tomatoes – 2 pcs.;
  • onion – 1 pc.;
  • garlic cloves – 3 pcs.;
  • paprika, oil (vegetable).

Cooking method:

  1. Cover a baking dish with foil and place vegetables cut into arbitrary pieces on it.
  2. Place semi-finished products on top, sprinkle with paprika, sprinkle with oil.
  3. Cover with a second layer of foil and secure the edges.
  4. Bake in the oven at 220˚C for half an hour.

Video

Good day, my dear friends. Have you ever eaten kupaty? Until recently, I didn't know what it was. From minced meat or meatloaf in the oven. Now my men’s diet has been replenished with a new delicious dish. And this makes them very happy :) Today I’ll tell you how to cook kupaty in a frying pan.

This is minced meat with a lot of spices and garlic. The minced meat itself is placed in a natural casing. Externally, kupaty are very reminiscent of plump sausages - juicy, tender and incredibly tasty. They are also called homemade sausages.

By the way, kupats come from Georgia. Here they are prepared as a worthy alternative to shish kebab. But since every nation has adamant meat-eaters, this dish will appeal to many. And they can be made from chicken, pork, lamb, etc.

Hot spices give kupats a unique taste. In addition to black pepper, suneli hops, garlic, cloves, cinnamon, cumin or cilantro are usually added here.

Another feature of truly Georgian kupats is the use of pork intestines when preparing sausages. A collagen substitute will not work; for this you only need a natural product.

How long to fry kupaty in a frying pan

If you are preparing a frozen product, be sure to defrost it before heat treatment. To do this, transfer the “sausages” from the freezer to the refrigerator. And then hold for 30 minutes at room temperature. If you want to defrost quickly, put them in a pan with lukewarm water.

How long to fry the sausages largely depends on the method of their preparation. Let's look at the cooking options:

  1. To prevent the natural casing of the sausages from bursting and the kupats to acquire their characteristic shape, first boil the delicacy. It is enough to boil them for about 4 minutes. Just don't pierce it under any circumstances! Otherwise, your juicy sausage will turn into a dry cutlet. And then fry the kupats over medium heat for about 10 minutes, turning the sausages periodically.
  2. Another option is to first boil (that is, blanch) the delicacy in a frying pan over low heat. You need to add enough water so that the bottom of the vessel is completely covered. During heat treatment, be sure to turn the sausages on one side or the other. When the water has completely evaporated, add a few tablespoons to the bowl. oils Fry the kupats for 5 minutes on each side (the vessel should be covered with a lid). And then cook for another 10 minutes without a lid.
  3. Frying kupats cut into circles in sauce. At the same time, the sauce can be very varied - to suit your taste.

If you want to get a delicacy with an appetizing crust, turn up the heat a couple of minutes before it’s ready. You can also spread the sausages with ketchup or your favorite sauce. This will give them a spicy taste.

How to fry kupaty on a grill pan

How to cook kupaty with potatoes in a frying pan in the oven

First boil the sausages in salted water. Cooking time is a couple of minutes. Then the frying pan with the kupats is placed in an oven preheated to 180 degrees. In this case, they need to be wrapped in foil in advance. I recommend wrapping each sausage individually with a few pieces of potato. It will look like you are putting them in a bag. 🙂 Moreover, the edges of the “bag” should be at the top.

To make the delicacy tasty, I advise you to cook the “sausages” in foil for the first 15 minutes. Then open each aluminum “bag” and continue baking until done. Also periodically baste the sausages with the fat released by the baked kupaty. This way they will turn out much juicier and more tender.

How to make baths at home

You can also cook store-bought sausages: today buying semi-finished products is not a problem. But you must agree, friends, that home-made food tastes much better. That's why I want to show you how to make them yourself.

The recipe for the delicacy is as follows:

  • 1.5 kilos of meat;
  • 300 grams of lard;
  • 2 larger onions;
  • 4 cloves of garlic;
  • half a glass of water;
  • 2.5-3 m of pork intestine;
  • salt + spices to your taste.

Carefully inspect the pig intestines - they should be scraped out well. Never clean the intestines with a knife blade. Perform this operation using the back of a kitchen knife. This is the only way the shell will remain intact.

Turn out the casings and carefully peel them with a knife. Then rinse the intestines, rub them inside and out with salt and rinse again. And then soak the natural shell in water and start filling.

Finely chop the lard and meat with a kitchen knife or pass through a meat grinder. Only in the second case use a larger nozzle. Chop the onion and garlic too. Combine everything into one mixture. Salt and add spices. Then mix the ingredients thoroughly, add water and mix the mass thoroughly again.

Next, tie one end of the intestine and insert a funnel into the other or put it on a special attachment. You can do it yourself. For this you will need a plastic two-liter bottle. Cut off the bottom of such a container. Place the prepared natural casing on the neck. And fill the bottle itself with minced meat. Then carefully fill the shell with minced meat. From time to time, pat the intestines - this is necessary to release excess air.

And also, do not stuff the shell too tightly with minced meat. Otherwise, during heat treatment, the sausage will burst like a balloon. Every 15 cm, tie up the intestine and start filling a new sausage.

That's it: homemade semi-finished products are ready. Now you can either fry them or freeze them for future use.

What is the best way to serve ready-made kupaty?

Serve the finished sausages hot. Sprinkle them with chopped cilantro on top. Tkemali, satsebeli and spicy adjika go well with this delicacy. Salads made from fresh vegetables and pickles also go well with sausages. And lavash is a must. Everything is as it should be according to “Caucasian traditions”.

My dear readers, I sincerely hope that today you learned something new and useful. , and your knowledge will increase day by day. I say goodbye to you: see you again, friends!