In order to prepare kupaty - small homemade sausages, first of all, you need to get the pork intestines. Peeled and washed, they are sometimes sold in the market. They are also sold dried and soaked in cold water to make them elastic again. If you are lucky and managed to buy intestines, then we suggest that you make kupats and even stock up on them for future use, because ready-made kupats are perfectly stored in the freezer of the refrigerator.
It is necessary
-
- Pork intestines, peeled 1.5 meters or dry - 20 grams,
- Pork - 1 kg
- Spig - 300 grams,
- Onions - 1 medium onion,
- Garlic - 8-10 cloves
- Pomegranate seeds or barberry,
- Condiments: hops-suneli
- coriander
- caraway
- thyme,
- Ground pepper - white
- red
- the black,
- Cognac - 2 tablespoons
- Salt
- water.
Instructions
Step 1
Rinse the intestines and soak in water for half an hour. If the intestines are dry, just fill them with water for a couple of hours.
Step 2
Chop the meat into pieces 1 cm thick, finely chop the bacon. Add pomegranate seeds, pepper, salt, spices, brandy and a little water if necessary. Mix everything thoroughly.
Step 3
Cut pieces of natural twine 10 cm long, they will be used to tie the kupatas. Do not tie the end of the intestine, as air gets into the stuffing along with the stuffing and it will be more convenient to drive it through the free end.
Step 4
Stuff the guts with minced meat. To do this, use a special nozzle for stuffing sausages, which is attached to an electric or conventional meat grinder. If there is no such attachment, then you can use a plastic bottle with a capacity of 1-1.5 liters. Put the intestine on its neck, cut off the bottom of the bottle and put the minced meat through the hole, pressing it with your hand.
Step 5
When stuffing stuffing, do not forget to constantly distribute along the length of the intestine, but do not stuff it tightly. Squeeze out the air, tie the end of the intestine and after 13-15 cm tie it with pieces of twine. Tie the opposite end.
