Kupaty in the oven - the most delicious recipes for baking Georgian sausages. How to fry kupaty in a frying pan

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

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.
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.
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 gr fat;
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 pork 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 all: homemade semi-finished products are ready. Now they can either be fried or frozen to be cooked in the future.

What is the best way to serve ready-made kupaty

Serve hot sausages. Sprinkle them with chopped cilantro on top. It goes well with such a delicacy tkemali, satsebeli and spicy adjika. And salads made from fresh vegetables and pickles are perfect for "wieners". And lavash is a must. Everything is as it should be according to the "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!

Good day, my dear friends. Have you ever eaten kupaty? Until recently, I didn't know what it was. I used minced meat to make homemade cutlets 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.

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

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

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.
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.
Frying kupats cut into circles in sauce. At the same time, the sauce can be very varied - to suit your taste.

How to fry kupaty on a grill pan

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

How to make baths at home

The recipe for the delicacy is as follows:

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

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.

That's all: homemade semi-finished products are ready. Now they can either be fried or frozen to be cooked in the future.

What is the best way to serve ready-made kupaty

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

Turkey kupat recipe with step-by-step preparation.
Type of dish: Hot dishes
Recipe difficulty: Simple recipe
National cuisine: home kitchen
Occasion: For lunch

Preparation time: 12 minutes
Cooking time: 2 hours
Number of servings: 6 servings
Calorie Amount: 36 kilocalories

Juicy, tender and at the same time spicy and aromatic turkey kupaty at home is an excellent dish not only for a picnic, but also for lunch or dinner.
Number of servings: 6-8
Ingredients for 6 servings
Turkey fillet - 2 Kilograms
Onion - 1-2 pieces
Guts - 4-6 pieces
Salt - To taste
Spices - To taste
Garlic - To taste

Step by step recipe
I would like to immediately note the fact that there may be several options for how to prepare turkey kupaty. The first is to pass the fillet through a meat grinder to get more tender sausages, the second is to cut into very small cubes. Another nuance is the spices. Here you can give free rein to your imagination and use absolutely everything you like.
First, rinse and clean out the intestines properly.
Chop the fillet and place in a deep bowl.
Peel the onion and chop very finely. Pass the garlic through a press and add to the meat.
Add salt and spices to taste: paprika, hot and sweet peppers, coriander, cumin, nutmeg, etc.
Mix everything well, now you can start the filling process.
It is very convenient to make turkey kupats at home using a special attachment on a meat grinder or food processor.
When the intestines are tightly filled with meat, tie them on both sides with a tight thread. That's all: the sausages are ready.
All that remains is to fry them on the grill (this is the ideal option) and serve with vegetables, a side dish or your favorite sauce.

No purchased sausages will replace homemade kupats. 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:

If you have prepared the product for future use, defrost the finished semi-finished products.
Boil water, add salt, dip the baths in it for 1-2 minutes. Remove and pat dry with paper towels.
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.
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:

Pass the chicken, hearts, and onions through a meat grinder.
Add chopped garlic, spices, cream, starch.
Stuff the prepared intestines with the resulting minced meat, secure the ends of the semi-finished products with threads.
Place on an oiled baking sheet and pierce with a fork.
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:

Peel the potatoes, cut them lengthwise into 4 parts, if the tubers are large, then cut them in half first. Thaw the sausages.
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.
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, intestines.

Cooking method:

Finely chop the turkey, onion, and garlic with a sharp knife. Add spices and stir.
Fill the shell with the resulting minced meat, tie the ends with thread.
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:

Wash all the vegetables and cut them into approximately equal small pieces.
Sprinkle with spices, drizzle with oil, stir.
Place on an oiled baking sheet and place semi-finished products on top.
Place in the oven for 40 minutes, temperature – 180 degrees. During this time, the sausages need to be turned over twice.
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:

Wash the pork, cut into thin layers, and beat. Sprinkle with lemon juice.
Chop the onion, sauté in oil, add tomatoes, cut into small cubes.
Separately, fry thinly sliced mushrooms, cut the ham into strips.
Mix onion-tomato frying, ham, mushrooms, grated cheese, chopped garlic and parsley.
Place the filling on the meat layers, roll it up and secure with toothpicks. Salt, pepper, fry on both sides.
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:

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

Video

Externally, kupaty are very similar to plump sausages, distinguished by juiciness, tenderness and extraordinary taste. Kupaty is also popularly known as homemade sausages, and they belong to the dishes of national Georgian cuisine.

Today, in order to enjoy a delicious dish, you don’t have to make kupats at home. By purchasing a ready-made semi-finished product and following popular and simple recipes, you can easily create a real culinary masterpiece.

As already noted, kupaty is a Georgian dish that looks like homemade sausages.

Kupats have been popular in Georgia for centuries, but in Russia these sausages began to gain popularity quite recently. Today, kupats are increasingly preferred both when preparing a family dinner and when organizing a festive table.

Kupaty attracts not only the originality of taste and satiety, but also the speed of preparation, which is important for the hospitable residents of Georgia. Of course, preparing the kupaty itself may take more than one hour, but frying ready-made semi-finished products will not take much time and will not keep guests waiting long.

The easiest way to prepare these semi-finished products involves using a regular frying pan. If frozen kupats are used, care must be taken to defrost them first.

Cooking kupat in a frying pan is available in several ways:

Frying the kupats over medium heat after boiling them first. It is recommended to cook the sausages for no longer than 4 minutes, avoiding piercing. After this, the boiled sausages should be evenly fried in a frying pan, which will take no more than 10 minutes. This method is perfect for those who care not only about the taste of the dish, but also about its presentable appearance. After boiling the kupats, you don’t have to worry about the natural casing bursting and the integrity of the sausages being damaged.
The second method also involves pre-boiling the sausages, but in a frying pan. To do this, the kupats should be placed in a container, put on low heat, add water in an amount that would completely cover the bottom of the pan, and simmer until the liquid has completely evaporated, stirring occasionally. The next step is to add a few tablespoons of oil and fry the sausages for 5 minutes on each side.

It is not at all necessary to prepare kupaty only in its entirety. If desired, sausages can be cut and fried into rings, seasoned with your favorite sauce to taste.

If you prefer baked sausages, it is better to cook kupaty in the oven. This cooking method is also more preferable when you need to cook a large number of sausages at one time. As in previous recipes, first you need to defrost the semi-finished products.

Before placing the sausages in the oven, it is recommended to pre-boil them in salted water. This recommendation is not mandatory, because many cooks prefer to fry kupat without pre-cooking.

The oven should be preheated to a temperature of 180 degrees, then bake the sausages on a baking sheet, periodically pouring the released fat on top of them. Experienced chefs recommend cooking semi-finished products for the first 10-15 minutes, wrapping them in foil.

After the specified time has passed, the foil can be removed. All that remains is to bring the dish to readiness.

Kupats are good because they have an extraordinary taste and do not require the use of many additional ingredients. However, to make the taste of the dish more original, you can use a somewhat unusual recipe. The required ingredients are:

pork baths – 2 pcs.;
onions – 2 pcs.;
green apple – 1 pc.;
ground black pepper to taste;
vegetable oil - 2 tbsp. spoons;
fresh parsley for garnishing the dish;
hot pepper for serving;
a pinch of sugar.

The kupaty must be washed and dried on a paper napkin, the onions cut into half rings, and then “seasoned” with sugar. After removing the core, the apple, washed under running water, is cut into slices.

Place the sausages on a baking sheet lined with foil and make several punctures using a toothpick. Chopped onions and apples are laid out between the kupats. It remains only to season the products with pepper, vegetable oil and send to the oven for baking at a temperature of 190 degrees (from 40 to 60 minutes).

Regardless of the chosen method of cooking homemade sausages, it is important to remember that when frying in a pan or baking in the oven, kupaty must be pierced. This will keep the thin shell of semi-finished products intact.

Bon appetit!

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