Cupata (sausages)

1 serving


pork is passed once through a meat grinder, chopped onions, cinnamon, cloves, pomegranate or barberry, cumin and pepper are added. this mince is filled with guts, the ends of which are tied with thread and give them the shape of a horseshoe, after which they are fried over coals. cupates of 2 pieces per portion are supplied. for the side dish, the eggplant with the skin is cut lengthwise, a piece of lard is placed in it and fried on a skewer along with whole tomatoes and charcoal peppers. thereafter, the vegetables are skinned and served to the cupates. decorated with greenery.