Kupaty is a popular Georgian dish, sausages or sausages made from different types of meat, which can be fried in a pan or baked in the oven. The latter method is preferable - hot fat is not splashed, kupat is evenly fried, preserving the juiciness and richness of taste.
Features of cooking sausages in the oven
Kupaty in the form of a raw semi-finished product can be purchased in the store or in the cookery, but especially delicious sausages are made on their own. Any type of meat is suitable for making a popular dish of Georgian cuisine: beef, pork, lamb, chicken, turkey.
You need to bring the sausages to readiness in a preheated, but not too hot oven. In extreme heat, the shell may crack, the meat will become dry and tasteless. In an oven that is too cold, kupat takes too long to cook and gradually lose its juiciness. The best way out is to heat the oven to 180 degrees, and after a while reduce the heat to 150 degrees. The dish comes to readiness within 40-50 minutes. Much depends on the size of the sausages, the larger they are, the longer the baking process will take.
Kupaty can be cooked with a side dish such as halved potatoes. The potatoes are placed on a baking sheet, the sausages are placed on top. When baked, they release fat and juice, which the potatoes are impregnated with. Additional flavoring nuances will be added by spicy herbs: parsley, basil, rosemary.
Homemade pork kupaty
Lean pork sausages are juicy and soft. They are served with a side dish of fried cabbage, mashed potatoes, rice or vegetable stew. For a more interesting taste, add garlic and a little ginger to the minced meat. Homemade kupat can be frozen after cooking and cooked as needed.
Ingredients:
- 1, 8 kg of pork;
- 300 g lard;
- 2 cloves of garlic;
- intestines for the shell;
- salt;
- ground black pepper;
- ginger.
Rinse the pork intestines after thoroughly cleaning them. Cut the washed and dried meat into small pieces, do the same with lard. Add salt, chopped garlic, ground pepper and ginger (preferably dried) to the minced meat. It is important not to overdo it with salt - when frying, excess water will evaporate, sausages may be too salty.
Fill the intestines with prepared minced meat. It is convenient to do this using a special meat grinder attachment. The lower end of the intestine is pre-tied. When filling, you need to ensure that no voids are formed. Correct kupatas should be neat, even, without damage or tears.
Put the sausages on a baking sheet, lightly oiled, add a couple of tablespoons of hot water. Place everything in an oven preheated to 180 degrees. Bake the sausages for 15 minutes until golden brown, then reduce the heat and continue cooking the kupat for another 20-25 minutes. Then turn off the oven, but do not remove the baking sheet for another 5-7 minutes. This technique will preserve the juiciness and rich taste of pork sausages. It is better to serve them immediately after cooking; when warming up, it is easy to dry the kupata.
Sausages can be baked in a sleeve or in foil. When they are ready, the packaging is cut open and unfolded to brown the kupat. Grilling will help to make the crust crispy and crispy. It is turned on for a couple of minutes before removing the baking sheet from the oven.
