How to cook kupaty is one of the most safe dishes for a picnic.
Kupaty are Georgian raw sausages, which are made from fatty pork. The meat is crushed with onions, then diced lard and spices are added to it. Classic recipe implies garlic, cinnamon, cloves, hops-suneli, cumin, pomegranate seeds or barberries, cilantro and black pepper. In the convenience store, you will most likely find only pepper. Stuffing is mixed and stuffed them with pig intestines shells.
Knowing how to fry is an art that you only learn with experience, but the basic concepts are fundamental to start with the first fry. The most obvious and spontaneous question that arises for those who want to try is: “Which oil to choose?” But this is not the only question. Let's see what secrets should get the perfect and delicious fusion that amazes our guests.
Which oil to choose for the perfect fried?
The highest point of smoke, from 180 ° to 210 °, is reached by olive oil and lard. The second, very thick, almost disappeared from the supermarkets, while the first brings with it a distinctive taste, and not everyone loves it. In this case, specify olive oil, then on peanut seeds and ultimately on sunflower seeds. In general, however, seed oil is not very suitable for frying. Butter, when not clarified, and margarine, have a very low smoke temperature of around 130 °; they are great for frying only foods that need to be roasted, for example.
Kupaty can be prepared at home, if you are not afraid of the need to search for pig guts. Easier, of course, take advantage of semi-finished products.
How to cook kupaty
Wash cleaned, cleaned intestines.
Meat with onions mince. Fat cut into small cubes or skip through a meat grinder with a large grid. Add crushed garlic, pomegranate or barberry, cinnamon, cloves, hops-suneli, black pepper. Mince well stuffing, fill the guts, bandage the ends and bend the horseshoe sausages.
The first rule is to choose the right pan, ideal for those who have high edges, but they are not used because of a particular service. A modern alternative is non-stick frying pads with aluminum interior, always with high edges: this is important for a perfect roasted crop; if you are practical, you can use a fryer, even if it is not a very favorite device. Now start heating the oil: no food should be thrown into cold oil. If you fry from a fryer, the oil should cover the food to fry completely, but if you choose a pan, the oil should cover up to half.
Kupat strung on a spit and fry over hot coals.
You can fry kupaty in a pan, on hot fat.
They serve tkemali sauce, onions, sliced rings and fresh herbs.
Ingredients:
pork 1.5 kg
bacon (fat, speck) 125 g
onion 150 g
garlic 15g
pomegranate 100 g
black pepper to taste
cinnamon to taste
cloves to taste
salt to taste
onion for garnishing 300 g
parsley 50 g
tkemali sauce to taste
Cooking experts recommend changing the oil after each frying, but the costs will be really prohibitive. Try not to use the same oil too many times, you risk changing the taste of products and causing harmful toxins to the oil. Butter change rules, however, must be observed if you have to fry various foods: the oil used for frying fish is not ideal for chicken wings! In general, however, do not skimp on the amount of oil: the less you use, the longer it will take you to fry, and, therefore, most of the oil remains in the food fried.
Delicious kupaty obtained on the grill. For this fit grill or skewers. If the bathes were in the freezer, they must first be defrosted. For a beautiful ruddy crust, kupaty can be covered with ketchup or other tomato sauce.
it quick meal. Roasting on medium charcoal will take no more than 20 minutes.
In addition, kupaty can fry in a pan.
What is the right temperature for frying?
Mistresses know a lot of tricks to know when it's time to start frying; the simplest thing is to throw a toothpick into the butter: if it bakes, then at the right point it will be hot. Others use a cubic inch of bread to get the same result and see what degree of gilding can be obtained at this temperature. If you fry with the dough, put a few drops in the butter: if it goes right, the butter will be “done”.
In our beautiful women you can easily find a dirty plant that you can protect in Jesse. Her greatest relative is the King of the Moon, who loves to fry, suck and pick. Enoki mushrooms from Japan can be heat treated, but they are tasty even in their raw state.
At first, it is recommended to put the kupaty into boiling water for a couple of minutes - in this case, you will be sure that they do not burst when frying. Then kupaty promakivayut napkin and put on skvarchayuschayuyu oil pan. They fry them on medium heat, making punctures at both ends - to get out the extra juice and steam.
How to file kupaty
Kupaty is eaten hot, sprinkled on top with chopped cilantro greens, onions and pomegranate seeds. Kkupam well suited tkemali, tomato sauce or pomegranate narsharab. Mandatory - fragrant greens, bread, fresh vegetable salad and various pickles.
Enoki mushrooms with cucumber and bean salad
Spend mushrooms in water for thirty seconds to one minute, immediately cool them in cold cold water and let drip. Shake and pour the dressing. Sprinkle with sesame seeds to decorate. In a boil, sprinkle with lime and white sponge on butter and garlic. Add the miso paste and a little cook, bring hot water. Add dry berths and yours if their size does not double. Add chopped chilli and green onions. Tofu tofu and dry it as soon as it dries. Cut noodles, mix and add pepper, sauce and mirin.
Zucchini Tomato Sauce
Ingredients:
Garlic - 5 heads
Onions - 1 pc
Ketchup (spicy)
Zucchini - 3 pieces
Tomatoes - 1 kg
Parsley - 5 g
Pepper
Salt
Boil the tomatoes with boiling water, peel them, cut them into the saucepan.
Cut into small pieces of zucchini - cook in a saucepan, adding a glass of water.
After 10 minutes, add the onion, after another 10 minutes, crushed sharp Hains, garlic and greens.
After another 10 minutes - send everything to the blender.
The sauce is ready.
At the end of cooking, add the mango and chili peppers and add to the bark. Add fresh onion and lime juice, add a crispy roasted shoemaker. Replenish the rice and clean it in a bucket or water in a puddle. Spreading clouds and spreading rice, add Philadelphia cheese and sponges. Slice the sushi and place the avocado on top of the ornament.
Spray the sauce with the sauce or make it special. Serve the cheese for one serving and place in the freezer for 15 minutes. Eggs are cleaned with salt. Flour flour with ground pepper and pepper. Wash lemon lemon on mosquitoes. Serve a serving of cheese in an egg, flavored flour, and repeat the process again. Crush the ground in oil and add lemon.
Grandma's Tomato Sauce
Ingredients:
Tomatoes (bigger)
Olive oil
Thyme
Basil
Rosemary
Mint
Paprika
Pepper (white)
Salt
Sugar
Ketchup (better Heinz with garlic and spices)
Peel tomatoes, cut into cubes (for aesthetes, you can remove the seeds or rub the prepared sauce through a sieve), simmer over low heat with olive oil, ketchup, fragrant spices (who likes what, I had thyme, basil, rosemary, paprika white pepper). Boil the sauce in half, add salt, sugar to taste. The secret of my grandmother is to add a pinch of dry (!!!) mint to tomato sauce for "flavor and freshness."
For this recipe of kupat in a pan, you need to prepare such ingredients.
Cooking: 20 minutes cooking for 50 minutes. Cut the radish on top of the cross and burn hot water. Peel and simmer in small pieces. Cut the onion and onion, chili broccoli, cut the bowl and bake finely. Cut the butter on top of the bowl, lower the onion, pepper and pepper. Add the cake, sprinkle, pour the red wine and cook for about two minutes. Add vinegar, add sugar and stewed tomatoes, salt, pepper and simmer for about 30 minutes on low heat. Serve the cheese, sprinkle scattered balls, wrap it in crumb and fry in oil.
RECIPES WITH KUPATami
Yorkshire pudding
Ingredients:
1) 6-8 kupat (1, 200 g)
2) 120 g of flour
3) 300 ml of milk
4) 3 eggs, any vegetable oil
5) 50 g butter
6) 2 onions
7) 3 cloves of garlic
8) 2-3 sprigs of rosemary
9) salt
10) pepper
11) dry herbs (for example, marjoram, rosemary).
Preheat oven to 250 ° С.
Beat lightly 3 eggs with a pinch of salt, add the milk, flour sifted through a sieve, stir well, so that the dough becomes homogeneous. Take a thin baking dish (preferably detachable), pour vegetable oil into it (the oil layer should be 2-3 cm high) and put in a preheated oven for 10 minutes.
In a well-heated butter, dip the kupaty and bake them for 7-10 minutes, then pour in the dough and bake the pudding for about 30 minutes.
To pudding: fry chopped onion and garlic in half rings with butter, add salt and pepper, and dry herbs.
Dried fried cheese with chilli and chopped onion. Cooking: 20 minutes frying for 10 minutes. Pull the peeled garlic chips, break the cheese and put it in the cold. Almonds are grated or made and mixed with breadcrumbs. Egg with a little salt. Camemberts wrap in flour, twice in eggs and breadcrumbs. Cover the coated cheeses in the cracked oil.
Hermelin with cranberry sauce
Preparation: 30 minutes of cooking for 15 minutes. Pour about 200 ml of water into the pot, dissolve the sugar, boil, add the jelly, vinegar and cranberries and warm slowly. While the cranberries are split, cook until ready, about 8-10 minutes. Serve the cheese into small pieces, eggs scatter salt. Mix the cheese pieces into the flour, sprinkle the torn salt and croutons in the egg. We again wrap eggs and breadcrumbs. In the deeper vete we lubricate pieces of cheese and fry our flesh. We will still be warm with cranberry sauce.
Kupaty with curry 
The recipe is simple.
Kupaty is taken and fried on all sides in a skillet or grill. It is cut into pieces and poured over the sauce. The basis of the sauce is ketchup and curry powder. As a side dish - an ordinary bun made from wheat flour or French fries. Currywurst eat differently: some add mustard, others use spicy sauce Chile.
Fried mozzarella with broccoli and chicken
Preparation: 30 minutes of cooking for 20 minutes. Cut the mozzarella balls and wrap them in smooth flour. Eggs are scattered with salt, sliced with burned rosemary leaves and cracked yogurt. Broccoli is broken into roses, we are fried and short, about 5 minutes, we cook at the waist. Cook horseradish for two minutes in salted water with a spoon of soda. We cut one broccoli risot and go to the eggs. Place the mozzarella balls in the eggs and breadcrumbs a second time, and then fry in oil.
Kupaty in tomato
Composition:
- Kupaty 4 pcs.
- 3 ripe tomatoes
- 1 medium onion
- 1 clove of garlic
- a bunch of parsley
- salt, red pepper
- freshly ground black pepper
Cooking:
- Kupaty boil until half ready, previously puncturing the shoulder with a fork.
- Fry boiled kupaty until ready.
- Grate the tomatoes.
- Finely chop the onion and fry until golden brown.
- Add tomatoes and kupaty, stew.
- Salt, add black, red pepper and garlic, passed through the press.
- When serving, sprinkle with parsley.
Traditional cooking recipe kupat
Dilute dried tomatoes, peas and broccoli on top of the dill and fry the frozen mozzarella. Then you will appreciate when you can rely on quality recipes to prepare food for healthy eating. In addition, if the toy is cooked with special surfaces, to make sure that your food is not cooked or fried.
How to cook kupaty in a pan?
The quality of praise is appreciated by all those involved in cooking. Of course, you know the situation when you make pancakes, fry onions on the basis of sauce, eat an egg or want to enjoy good meat, and your dishes get into the preparation, they are wet. It will not happen to you if you have a good master.
Quick-cooked kupaty
Composition:
1) 500 g of pork,
2) 2 onions,
3) 2-3 cloves of garlic
4) 0.5 tsp. Ground cinnamon and cloves,
5) ground black and chilli peppers,
6) salt, grains of pomegranate or barberry
Pork pulp together with onions mince, add salt, ground black pepper, crushed garlic and chilli pepper, cinnamon, cloves, raw egg, mix well then put grains of pomegranate or barberry.
From the resulting mass to form small balls, give them the shape of a cigar. Fry the prepared meat on both sides in a pre-heated pan. Put ready-made kupaty on a dish, sprinkle with finely chopped onions and pomegranate seeds on top.
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Pumpkin goulash with kupaty.
Ingredients:
600 g pumpkin pulp
2 red bulbs
3 tomatoes
4 tablespoons olive oil
2 tablespoons balsamic vinegar
ground black pepper
salt, sugar
4 sausages kupat
Cooking method:
Pumpkin pulp cut into cubes with a side of about 1-1.5 cm, peel the onions, cut in half and cut into slices. Remove peel from tomatoes and remove seeds, chop pulp.
Then you should also focus on the fat on which you are cooking. The best fat for cooking, baking or frying is called goulash, which is not only tasty, but also has a positive effect on human health. Guy, sometimes also ghee, or redistributed or purified butter, is a “invention” originating in India, where it has been produced since the Vedic times of cow milk. He became a highly valued culinary raw material and even called Ayurveda the elixir of life. Both the production process and the end result are identical, some spices are added to it.
Fry onion and pumpkin in 2 tablespoons of olive oil. Add tomatoes and balsamic vinegar, salt, pepper and season with sugar. Stew under the lid for 15-20 minutes.
Heat the remaining olive oil and over medium heat, fry in it from all sides until crisp kupaty. Pumpkin goulash once again to season to taste and arrange in plates with fried kupat.
In our country, however, ghee also has a long tradition, and in the old days, perhaps every grandmother removed the oil to increase its shelf life. The washed oil does not contain moisture, so there is no need to store it even in a cold place. Gummed oil, which is used for cooking, stewing, frying or baking, has a delicate, sweet taste and aroma of honey. In addition to these benefits, however, it has a number of positive effects against simple scale. Although it is made from regular butter, it does not increase cholesterol.
Kupaty is akin to ordinary home-made sausages, which, in the old days in the countryside, were prepared by every owner, who kept cattle or poultry in his house. However, kupaty in the process of cooking and serving on the table have their own unique notes, which makes them a truly Georgian dish. Pre-harvested raw sausages can be cooked in various ways.
Although it contains cholesterol, extensive research has shown that cleansing leads to a change in the composition of the oil, which ultimately makes the oil based on fat beneficial for the body. Short-chain fatty acids are also very easily processed by the body. This pure fat is also very good for digestion and is able to support the immune system compared to other fats.
How to fry kupaty in tomato sauce in a pan
The oil also contains many minerals, vitamins A, B3 and E, butyric acid is a fatty acid with antiviral and anti-cancer properties. Consumption of gums supposedly strengthens the brain and nervous system, improves memory, promotes tissue activity and flexibility of the body, nourishes both the lungs and the heart.
Traditionally they are fried on not very hot coals. If you can not make a dish on the fire, juicy, flavorful and healthy sausages at home are obtained by baking them in the oven. Having such delicacies always at hand, unexpectedly unexpected guests are not caught off guard!
History of delicacy
Kupaty come from beautiful Georgia. In this country they are known from ancient times. Despite the fact that Georgia is warm southern country with a mild climate in summer, but winters are quite snowy and cold, especially in the foothills and mountainous regions of the country. Local hostesses praised the practicality and convenience of the preparation of semi-finished sausages for future use, as they are well kept in the cool. However, the ideal cooking time for kupat was autumn time, when pomegranate and barberry were ripening - the essential ingredients of meat delicacy. During this period, Georgian hostesses dressed up the terraces of their houses with whole garlands of raw ready-made sausages, which dried out from several days to a couple of weeks and acquired their unique, special taste thanks to the unique mountain coolness. Generous and hospitable Caucasian hosts were incredibly pleased with such a find. For a couple of days they prepared a huge amount of home-made semi-finished products, and when they met numerous guests, they gladly treated them to hot kupats baked for several minutes.
Who is good for whom and for whom not?
From a health point of view, this is definitely a good choice - not for everyone. Since ghee does not contain salt or lactose, it is very useful for people who cannot eat dairy products, that is, for patients with lactose intolerance. These people should include in the diet rather vegetable, thermally unprocessed types of oils, where the ratio of fatty acids is clearly beneficial to health. In Ayurveda, ghee is used as a very effective remedy for skin diseases, it helps to dry and burn skin, chapped lips, etc. It is also used to achieve a beautiful and radiant complexion, such as a skin cream.
Cooking sausages blanks
Georgian cooks believe that the classic kupaty is meat, spices and fire! Traditionally, in Georgia delicatessen sausages were prepared of two types: pork (or with veal) and Imeretian (liver) sausages, which were always mixed with pomegranate seeds, hops-suneli and barberry. At home, kupaty are very sharp and fatty. Now sausages are made from lamb, chicken, and from a mixture of different types of meat. Served with tkemali sauce and red wine. True Georgian kupaty should always be in a natural casing - pig gut, which can still be obtained in the markets and in specialized meat stores. But in order not to process intestines for a long time, it is easier and safer to buy already washed, salted, frozen or preserved natural intestinal membranes (in large hypermarkets).
For kupat you can use different types of meat and spices, depending on individual needs. Below is the preparation technology that is closest to the original Georgian recipe. Having acquired the necessary experience in the preparation of homemade sausages, you can exercise plenty of culinary imagination.
Ingredients:
For sausages:
- Pork pulp - 800 g;
- Pulp of veal - 200 g;
- Salo (without skin) - 200 g;
- Frozen (salted) pig pigs;
- Onions - 3 heads;
- Barberry grains or pomegranate - 80 g;
- Garlic - 2 heads;
- Table red wine - 100 ml (you can use water, broth or brandy);
- Cilantro - 1 bundle;
- Dry chopped thyme herb - 1/3 spoon (tea);
- Seasoning hops-suneli, salt, ground nutmeg, cinnamon, cloves, black pepper - 1/5 spoon (tea).
For serving and decorating dishes:
- Grains and pomegranate juice;
- Fresh coriander;
- Fresh tomatoes, cucumbers, onions;
- Sauce.
Cooking method:
- First you need to prepare the intestinal membranes: defrost and rinse thoroughly. It is recommended to soak them for a few hours in cooled boiled water. Then, on one side, tie each intestine with a culinary thread, leaving a small tail, or on a bundle.
- Washed and chopped meat, lard, garlic and onion roll in a meat grinder.
- Add chopped herbs, salt and spices to mince. Gradually pour in the wine so that the stuffing does not become too thin and wet. Mix.
- Then put in it the seeds of barberry or pomegranate. Gently mix them in order not to crush them.
- String the non-tied end of the intestinal membrane on the neck of a trimmed plastic bottle. Fill the gut with minced meat. Tie the end. Do not stuff the kupaty too tight, otherwise they may burst when baking. A little mash sausage, bend it in half and tie the ends of the thread.
Baking kupat in the oven
The biggest advantage of roasting in the oven is that when many guests are expected, you can cook at once in this way. a large number of sausages.
Pre-harvested, frozen kupaty need to first defrost and lower them for one minute in salted boiling water. Soak the sausages with a paper towel. Some do not boil, and immediately bake them.
Put the kupaty on a cold pan, greased or vegetable oil. Pierce sausages with a needle in several places to prevent them from bursting.
In an oven heated to 180-200 degrees, put a baking tray and bake the kupaty until golden, golden brown for a maximum of 30 minutes.
In the process of cooking sausages can be watered with fat, which of them will stand out. So they will become even more juicy.
Kupaty served on the table with the heat of the heat in ceramic, deep bowls. Sprinkle with cilantro, decorate with onion rings, pomegranate seeds and sprinkle with pomegranate juice. Various sauces are well suited to sausages, especially tkemali, and vegetable salads.
If you try well and follow the above simple and affordable cooking process, you can get tasty, fragrant, homemade sausages, baked in the oven, which cannot be distinguished from the original Georgian delicacy. And, of course, do not forget about good red wine and cheerful company!
