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Fried sausages

Cooking recipes / Second-course recipes

Kupats, the recipe for which is set out below, are a type of hot-seasoned fried homemade sausage made, usually from pork or beef pork.

pork - 1.5 kg, speck (spig, stove) - 125 g, onions - 150 g, garlic - 15 g, pomegranate - 100 g, black pepper to taste, cinnamon to taste, cloves to taste, salt to taste, onions to garnish 300 g, parsley greens - 50 g, tkemali sauce to taste

So, how do you make the cupata? Pre-soak the peeled, washed guts. Pass meat and onions through a meat grinder. Cut the speck into small cubes or pass through a meat grinder with a large grill. Add shaken garlic, pomegranate or barberry, cinnamon, cloves, suneli hops, black pepper. Knead the mince well, fill the guts, band the ends and bend the horseshoe sausages. String the cupata on a spit and fry over hot coals. You can fry the cupas in a pan, in heated fat. The cupates are served with tkemali sauce, onion, cut into rings and fresh greens.