Kupaty are meat sausages made from chopped ingredients wrapped in a natural casing. Flavored sausages are prepared from various types of meat on the grill, frying pan, in the oven and in many more ways. There are several tricks that will allow you to keep all the juices inside the kupats and give them an appetizing golden crust.
Cooking chicken kupat at home will guarantee that this dish will consist of only the best products and will be cooked correctly.
Structure
- broiler fillet - 2 kg;
- lard - 150 g;
- medium-sized onion - 6 pcs.;
- garlic - 2 heads or 8 cloves;
- salt - a teaspoon;
- a mixture of spices for meat - 2 tsp;
- any fresh greens - 2 bunches;
- cold water - 100 g.
Step-by-step recipe for making chicken sausages
- Pour cold water on the onion before peeling, let it stand for a while, so that the husk can easily come off in the future, and the onion itself does not provoke tears.
- Cut all 6 onions into large cubes.
- Peel the garlic and chop coarsely.
- Rinse fresh herbs thoroughly and pat dry with a towel, let the water drain. Chop the whole bunch coarsely.
- Rinse the bird with water and cut into large pieces of any size. This will be the main ingredient in the filling. It then has to be grinded in a meat grinder.
- To make the kupaty juicy and fried, it is necessary to finely chop the lard and mix with the chicken.
- It is necessary to marinate the filling to add flavor to it. Put all the ingredients in a bowl and season with spices and salt. Pour water there, because poultry meat may be slightly dry. Mix everything well by hand.
- Cover the bowl with cling film and send to a cool place for a couple of hours.
- Place the long-spout sausage attachment on the meat grinder. Cut a blank from the intestine into 60-70 cm, rinse it thoroughly and put it on the nozzle with one end. Tie the free end with a knot.
- Gradually add the meat filling for kupat in a meat grinder in portions. As soon as the first sausage is full, turn off the appliance and screw on the other end. Then twist it in the middle into 4-5 stuffed sausages.
- In the same way, fill and tie all the guts with the prepared minced meat.
These chicken kupats can be cooked immediately or sent to the freezer for storage.
Cooking secret
Quite often, at home and store kupat, the shell cracks when frying, and all the most delicious flows out. The sausages turn into dry and tough minced meat pieces.
To preserve juiciness and give a crispy appetizing crust, it is necessary to prevent the rapid heating of the liquid under the shell and relieve the pressure from the steam generated from the heat.
Thus, in order not to spoil the product with sharp temperature changes, boil the kupaty before frying or baking!
- Heat water in a saucepan, but do not let it boil, keeping the temperature at about 80 ° C.
- Immerse the kupat for 10-15 minutes. Make sure not to boil.
- Pull it out onto a dish with a slotted spoon and start frying immediately.
After such processing, kupaty can also be frozen in order to fry in the future.
How to fry
Heat a deep frying pan, add oil and add kupat. Fry over medium heat until crisp.
Make a fire on the grill. Wait for the coals. Put the kupata on a greased wire rack and fry the fragrant sausages until tender, turning from side to side.
It is even easier to cook them in the oven. Put the kupaty on a greased baking sheet and send to an oven preheated to 180 ° C for 20-25 minutes.
