How to cook kupaty in the oven and in a frying pan: recipes with photos. How long to fry kupaty in a frying pan? Secrets and recipes for preparing Georgian sausages

Kupaty is akin to ordinary homemade sausages, which in the old days in the countryside were prepared by every owner who kept livestock or poultry in his house. However, kupaty in the process of preparation and serving has its own unique notes, which makes it a truly Georgian dish. Pre-prepared raw sausages can be prepared in a variety of ways.

Traditionally, they are fried over not very hot coals. If it is not possible to make a dish over a fire, you can make juicy, aromatic and healthy sausages at home by baking them in the oven. Having such delicacies always at hand, unexpected guests will not be taken by surprise!

History of the delicacy

Kupaty comes from beautiful Georgia. They have been known in this country for a long time. Despite the fact that Georgia is a warm southern country with a mild climate in summer, its winters are quite snowy and cold, especially in the foothills and mountainous regions of the country. Local housewives highly appreciated the practicality and convenience of preparing semi-finished sausages for future use, as they are perfectly stored in a cool place. At the same time, the ideal time for preparing kupat was autumn, when pomegranate and barberry, integral ingredients of the meat delicacy, ripened. During this period, Georgian housewives decorated the terraces of their houses with whole garlands of raw, ready-made sausages, which dried from several days to a couple of weeks and acquired their unique, special taste thanks to the inimitable mountain coolness. The generous and hospitable Caucasian hosts were incredibly happy about this find. In a couple of days they prepared a huge amount of home-made semi-finished products, and when they met numerous guests, they gladly treated them to hot kupats baked in a few minutes.

Preparation of sausages

Georgian chefs believe that classic kupats are meat, spices and fire! Traditionally in Georgia, gourmet sausages were prepared in two types: pork (or with the addition of veal) and Imeretian (liver) sausages, which were always mixed with pomegranate seeds, hop-suneli seasoning and barberry. In their homeland, kupaty is very spicy and fatty. Nowadays sausages are made from lamb, chicken, and a mixture of different types of meat. Served with tkemali sauce and red wine. Truly Georgian kupaty must certainly be in a natural casing - pork intestine, which can still be obtained in markets and in specialized meat stores. But, in order not to process the intestines for a long time, it is easier and safer to buy already washed, salted, frozen or preserved natural intestinal casings (in large hypermarkets).

For kupat, you can use different types of meat and spices depending on individual needs. Below is a cooking technology that is closest to the original Georgian recipe. Having acquired the necessary experience in preparing homemade sausages, you can use your culinary imagination to your fullest.

Ingredients:

For sausages:

Pork pulp – 800 g;
Veal pulp – 200 g;
Lard (without skin) – 200 g;
Frozen (salted) pork intestines;
Onions – 3 heads;
Barberry or pomegranate seeds – 80 g;
Garlic – 2 heads;
Red table wine – 100 ml (you can use water, broth or cognac);
Cilantro – 1 bunch;
Dry crushed thyme herb - 1/3 spoon (teaspoon);
Khmeli-suneli seasoning, salt, ground nutmeg, cinnamon, cloves, black pepper - 1/5 spoon (teaspoon).

To serve and decorate the dish:

Pomegranate seeds and juice;
Fresh cilantro;
Fresh tomatoes, cucumbers, onions;
Sauce.

Cooking method:

First you need to prepare the intestinal membranes: defrost and rinse thoroughly. It is recommended to soak them for several hours in cooled boiled water. Then tie each intestine on one side with culinary thread, leaving a small tail, or in a knot.
Grind washed and chopped meat, lard, garlic and onions in a meat grinder.
Add chopped herbs, salt and spices to the minced meat. Pour in the wine little by little so that the minced meat does not become too liquid and wet. Mix.
Then put barberry or pomegranate seeds into it. Stir them in carefully so as not to crush them.
Pull the untied end of the intestinal membrane over the neck of a cut plastic bottle. Fill the intestine with minced meat. Tie off the end. You should not stuff the kupats too tightly, otherwise they may burst during baking. Mash the sausage a little, bend it in half and tie the ends with thread.

Baking kupats in the oven

The biggest advantage of baking kupat in the oven is that when many guests are expected, you can cook a large number of sausages at one time in this way.

Pre-prepared, frozen kupats must first be thawed and placed in salted boiling water for one minute. Pat the sausages dry with a paper towel. Some people don’t cook them, but bake them right away.

Place the kupaty on a cold baking sheet, greased with fat or vegetable oil. Pierce the sausages in several places with a needle to prevent them from bursting.

Place a baking sheet in an oven preheated to 180-200 degrees and bake the kupaty until golden brown for a maximum of 30 minutes.

During the cooking process, the sausages can be poured with fat, which will be released from them. This will make them even juicier.

Kupaty is served piping hot in deep ceramic bowls. Sprinkle with cilantro, garnish with onion rings, pomegranate seeds and sprinkle with pomegranate juice. Various sauces, especially tkemali, and vegetable salads go well with sausages.

If you try hard and strictly follow the above simple and accessible process for preparing kupat, you can get delicious, aromatic, tender home-made sausages baked in the oven, which will be impossible to distinguish from the original Georgian delicacy. And, of course, don’t forget about good red wine and fun company!

Video recipe

Everyone loves juicy and tasty sausages, but it is not always possible to fry them over a fire or grill. Our article will teach you how to fry kupaty in a frying pan so that it turns out no less tasty than if you cooked it over an open fire in nature. All you need is a little time and patience - and a wonderful lunch will be ready!

Is it possible to fry kupats in a frying pan?

Not all housewives decide to fry kupaty, because these are quite dense sausages, and therefore you can’t just cook them - it takes a lot of time for the heat to reach the middle of the kupaty. However, this does not mean that they cannot be fried.

Although most often such sausages are baked or fried over an open fire and coals. You can make them at home by simply frying them in a frying pan.

You really can’t just take and fry sausages - they will remain raw inside and unfit for consumption.

How to properly fry kupaty in a frying pan

Usually these juicy sausages are prepared in two ways - in a frying pan or in a saucepan, and then finished off in a frying pan. There is no fundamental difference - whatever is more convenient for you. We will describe both methods step by step, and you can choose the one that will be more successful for you.

First way

We put a convenient saucepan on the fire, where our kupats will fit.
Pour in enough water and turn on medium heat.
We wait for the liquid to boil, after which we dip the sausages into the water, piercing them in several places with a toothpick.
We boil the kupaty for about a couple of minutes on average: 2-3 minutes for small sausages and 4-5 minutes for large ones.
Remove the sausages from the water.
Place a frying pan on the fire, pour a little vegetable oil into it and heat it up.
Place the pre-cooked kupats in oil and fry on both sides until cooked.

Second way

Place a frying pan on the stove, pour odorless vegetable oil into it and heat it properly.
Place the kupaty on the hot bottom and fry on both sides until golden brown.
After this, pour a glass of purified hot water into the pan.
Simmer the sausages until fully cooked, periodically turning them from one side to the other.
Large kupats should be simmered under a lid, and before doing this, pierce them with a fork so that they cook better.

How long to fry kupaty in a frying pan

To prepare kupat in a frying pan of medium size and thickness, it takes no more than 15 minutes: about 5 to pre-cook the sausage in the pan and 10 to finish frying.

Small kupats can be immediately fried in a frying pan, adding a little water to it at the end, as described above in the second cooking option. In this case, the kupats are prepared as follows: first, fry for 5 minutes on both sides, and then boil for no more than 10 minutes in water in the same frying pan.

Some recipes suggest frying small kupats in vegetable oil in a frying pan - almost like deep frying. In this case, there is no need to boil the sausages - they will bake perfectly in boiling oil.

But this method is certainly not the most economical, because frying will take a lot of oil. But you can cook such sausages quite quickly - no more than 10 minutes.

How to fry kupaty in a frying pan: recipe with vegetables

Ingredients

— 1 pc. + -
— 2 small root vegetables + -
Kupaty - 3-4 pcs. + -
- 1 clove + -
Cider - 0.5 tbsp. + -
Green onion - several feathers + -
— 1-2 pcs. + -
Chicken broth— 150 ml + -
- to taste + -
- for frying + -
- to taste + -

How to cook fried kupaty at home

First, let's fry our kupats in a frying pan. To do this, put the vessel on high heat, pour in enough vegetable oil, wait for it to boil and send the sausages pierced with a toothpick for 5-7 minutes to fry.
After a beautiful golden crust appears, transfer the kupats from the frying pan and place them on disposable paper towels.
Meanwhile, chop the onion for frying, peeling it and finely chopping it into cubes.
Fry the onion in oil in a frying pan for about 7-8 minutes, then squeeze the garlic into the frying pan, passing it through a press.
After a couple of minutes, chop the carrots, having first peeled the root vegetable and rinsed it under running water. Cut the carrots into circles and add to the frying pan with the onions and garlic.
Fry the vegetables over low heat, stirring them with a spatula, for about 5 minutes.
Now pour the fruit cider into the frying pan, put the kupats back on the bottom, add the tomatoes and fill with chicken broth.
Cook the dish over low heat for another 15 minutes, stirring a little.
Crumble the washed green stuff into the prepared kupaty, salt and pepper the treat to your taste.

We treat our family and guests to hot, piping hot sausages. This is an excellent dish for noisy feasts or a delicious lunch with the family.

How to cook kupaty in a frying pan: recipe with sour cream

Ingredients

Chicken kupaty – 3-4 pcs.;
Low-fat sour cream – 5 tbsp;
Purified water – 2 tbsp;
Allspice black pepper – 2 pinches;
Sunflower oil - for frying;
Salt - to taste;
Dried herbs - to taste.

How to quickly fry kupaty with sour cream

We put a frying pan on the fire and first of all fry our chicken kupats in a small amount of vegetable oil - 2-3 minutes on each side over high heat.
After this, we pierce the sausages in several places with a toothpick so that they fry better.
Season the kupaty with sour cream and stir with a small amount of water, add spices, herbs, salt and pepper to your taste.
Cover the frying pan with the sausages and simmer the dish over low heat for about 10-12 minutes.

This appetizer is ideal with a side dish of potatoes and rice. You can eat kupaty as an independent dish, if you add hot garlic sauce separately - it will turn out incredibly tasty and piquant.

There is probably nothing difficult about learning how to fry kupaty in a frying pan. This dish, although somewhat high in calories, is incredibly tasty and aromatic. It will be an excellent replacement for a barbecue or kebab if it’s cold outside and you can’t get out into nature.

Kupati are incredibly tasty Georgian sausages, the basis of which, as a rule, is beef or pork. This product is truly healthy and natural, unlike most meat products found on store shelves. And if you know how to prepare kupaty at home, the sausages will definitely turn out to be as juicy, aromatic and satisfying as possible.

In addition, in fact, preparing them is not at all difficult; you just need to fry the sausages in a frying pan, skewers, or even bake them in the oven. This process does not take too much time, and as a result you will get a surprisingly appetizing dish that every member of your family will surely appreciate. Although for beginners in cooking, making traditional kupats may raise some questions. That is why, before starting the process, be sure to find out how to prepare kupaty.

A few words about the dish

There are a huge number of recipes today, so you can choose any option you like. Georgian sausages can be fried on a grill or in a frying pan, boiled in broth, baked in the oven with side dishes, or stewed, cut into pieces, in a slow cooker. But no matter how the kupats are prepared, the end result will still turn out deliciously tasty and nutritious.

You can simply buy ready-made sausages in the store, but, of course, there is nothing tastier and higher quality than sausages made by yourself. True, in fact, it is not enough to know how to prepare kupaty - you also need to process the sausages according to technology. Only by adhering to all the rules can you truly enjoy their extraordinary aroma and rich taste.

Kupaty is traditionally served in combination with tkemali sauce, onion rings, spicy ketchup, and all kinds of pickles. And they are usually decorated with pomegranate seeds or finely chopped herbs.

baths with photos

If you still decide to please your household with delicious hand-made Georgian sausages, stock up on all the necessary products and get started. So, to prepare sausages you will need:

1 kg of meat;
2 m shell;
half a teaspoon of red pepper;
2 tablespoons of vegetable oil;
tea - salt;
large onion;
head of garlic;
0.5 teaspoon black pepper.

Preparation

A special feature of real kupats is the use of natural pork intestine. By using a collagen substitute, you are unlikely to be able to achieve a unique taste.

To prepare kupat, you can use any type of meat at your discretion: chicken, pork, beef and even lamb. It can be chopped using a meat grinder or an ordinary knife. Place the chopped meat in a deep container, salt and pepper it. Send garlic passed through a press or grated and finely chopped onion here. Mix the prepared minced meat thoroughly, preferably with your hands.

Rinse the casings thoroughly, inside and out. Then place them in a colander to drain excess liquid. Using a special sausage attachment, stuff the casings with the prepared minced meat. Keep in mind that the sausages should not be too dense. Then measure out equal pieces of approximately 10-15 cm, tie them with thread and cut them. As a result, you will get small sausages. Now you know how to prepare kupaty with your own hands. As you can see, this is actually not that difficult - the process does not take more than an hour.

You can add a unique taste to your kupats using a variety of spices. For example, an excellent option would be to add suneli hops, cinnamon, cilantro, cloves or cumin. It all depends on your personal preferences.

Preparing sausages

How to prepare kupaty correctly? Before proceeding with further processing of the kupats, be it baking or frying, they should be first prepared. This is necessary in order to prevent sudden temperature changes inside the shell and, as a result, its cracking. And this is very simple to do - you just need to boil the sausages, so the intestines will become more elastic.

Fill a saucepan with water and place it on the stove. Immediately place the cooked sausages in it. You should not bring the broth to a boil - you need to maintain a high temperature over low heat for 15-20 minutes. After the specified time, remove the boiled sausages. Now they can be fried or baked. And if you wish, you can even make blanks out of them by simply placing them in the freezer. Just don’t forget to defrost them in advance, otherwise the shell will burst anyway.

Kupaty in the oven

Cooking Georgian sausages this way is the easiest way and takes the least amount of time. And this dish turns out incredibly satisfying, aromatic and tasty. In addition, with this cooking method you can cook any number of sausages at the same time. But the time it takes for frying directly depends on the number of prepared kupats.

Turn the oven on 180 degrees. Place the pre-boiled kupaty on a wire rack or baking sheet and leave for half an hour. You can determine the readiness of the sausages visually - as soon as an appetizing golden crust forms on them, they should be pulled out.

Now you know how to cook kupaty in the oven. By the way, if you want to complement your dish with some kind of side dish, then put the sausages in a sleeve or foil along with vegetables. This way you can prepare a complete meal in just half an hour.

How to cook kupaty in a frying pan

If you bought ready-made frozen sausages, be sure to defrost them at room temperature. Prepared sausages should look as if they had just been made from meat.

There are several ways to tell how to cook kupaty in a frying pan at home. However, they all boil down to one thing - preserving the original appearance of the product, especially its shell.

If you have previously boiled the sausages, then further processing of the kupat will be very simple for you. Heat the oil or fat in a frying pan and place the dried sausages on it. Immediately after this, pierce each kupat with a toothpick or needle. This is necessary in order to ensure the release of air from the product and prevent it from cracking. You shouldn't make too deep punctures - a few millimeters are enough.

First, you need to fry the kupats over medium heat to achieve a uniform crust over the entire surface of the sausages. Then the power needs to be reduced to a minimum so that the sausages reach full readiness not only on the outside, but also on the inside of the shell.

Second way

If you do not have time to pre-prepare the kupats, you can prepare them using a different technology. This will not affect the result at all - the sausages will turn out very tasty and aromatic in any case.

Pour a glass of water into a deep, thick-walled frying pan or cauldron, add a tablespoon of vegetable oil and spread the kupats. Cover with a lid and wait until it boils. Then reduce the heat slightly without opening the pan and cook the sausages for 5 minutes. Then remove the lid, and without lowering the power, let the liquid evaporate. In this way, fry the kupats until golden brown. Try to turn them over as often as possible. In general, the process of frying sausages usually takes 15 minutes.

Don't know how to prepare store-bought kupaty? The process of processing store-bought sausages is no different from recipes for homemade products. Only one thing is important - defrost the product in advance. If you follow the right technology, even store-bought kupats will turn out very juicy and appetizing.

The fastest cooking method

Do you want to save your time as much as possible and have a satisfying dinner? Prepare kupaty directly in the microwave. Moreover, it is very easy to do. It takes approximately 15 minutes for the minced meat in the casing to fully cook. True, there is one drawback to such a dish - you are unlikely to get an appetizing golden crust on such kupats. Unless your microwave has a grill function.

Place the pre-boiled sausages in a ceramic bowl, cover with a lid and place in the oven for 10 minutes, selecting maximum power. Then uncover the dish and grill the sausages until golden brown.

Registration

Cooked sausages should be served exclusively hot - this is the only way the dish will be truly juicy and aromatic. You can sprinkle them with finely chopped cilantro on top or add parsley sprigs.

Satsebeli, tkemali or spicy adjika sauces go perfectly with Georgian sausages. They also go well with all kinds of salads based on fresh vegetables and pickles. In addition, be sure to complement your dish with pita bread. In general, everything should be maintained in the best Caucasian traditions.

Kupaty is a traditional Georgian dish that has become widespread in many countries. It consists of oblong sausages that are very juicy and aromatic. They are usually prepared at home, but thanks to the great growth of the industry, they are widely available in the market. Cooking them yourself is much more difficult than using store-bought kupats. They are cooked not only in a frying pan or on the grill, but also in the oven. Thanks to the latter cooking method, they turn out even more juicy, and when combined with vegetables or other ingredients, they turn out even more delicious.

Kupaty in the oven according to classic recipes

To prepare a dish according to this recipe, you can use already purchased kupats. However, homemade sausages will add a special juiciness to the dish.

What you will need:

Meat (pork, lamb, etc.) 2 kg.
Lard 300 kg.
Fresh garlic 2-3 cloves.
Guts.
Salt, spices to taste.

Sequence of actions:

First you need to prepare the meat. To do this, you need to chop it finely and pass it through a meat grinder.
The lard must be finely chopped and then passed through a meat grinder or finely ground using a blender.
The lard and meat need to be combined and then add salt, ground garlic and spices to taste. Mix everything thoroughly.
Place the intestines on the meat grinder attachment and tie them on one side. Stuff the intestines with meat and lard and tie them on the other side, then make small punctures in the kupats. If you are using already purchased baths, then you need to skip the ones listed above.
Add a little water to a baking sheet and place the kupats on them.
Place the baking sheet in an oven preheated to 180 degrees for 10 minutes. Then you need to reduce the heat to medium and let the dish cook for another 20 minutes. After this, you need to let the kupats stand for another 5-10 minutes right in the oven. During baking, you can occasionally baste the sausages with the fat that has been released during cooking.

Chicken kupaty in the oven

Such kupats will turn out lighter, since chicken meat itself is more tender. During the cooking process, you can improvise and, if desired, add your favorite spices, pieces of cheese and other ingredients.

What you need for cooking:

Chicken fillet 1 kg.
Onions 1 pc.
Smoked bacon 150 gr.
Garlic 1-2 cloves
Egg 1 pc.
Guts.
Salt, spices to taste.

Sequence of actions:

Onions need to be peeled and cut into portions. The bacon also needs to be cut. Then pass the chicken fillet, bacon and onions through a meat grinder.
To the resulting mixture you need to add salt, spices to taste, an egg and chopped garlic. Mix everything thoroughly and place in a cool place for 30-40 minutes.
Place the intestines on the meat grinder attachment and tie them on one side. Place the minced meat in the intestines and tie the sausage on the other side. Then you need to tie them at the top.
Place the kupats on a baking sheet and place in an oven preheated to 180 degrees for 30 minutes. If possible, after cooking, you should give kupaty on the grill.

Kupaty with potatoes in the oven

Potatoes in such a dish will make it even more satisfying and give the kupats an additional flavor, which will make the dish even more delicious.

What you need for cooking:

Kupaty (semi-finished products) 1 kg.
Potatoes 1 kg.
Sour cream or mayonnaise 2 tbsp. l.
Ketchup or tomato paste 2 tbsp. l.
Vegetable oil.
Salt and pepper to taste.

Sequence of actions:

Potatoes need to be peeled and cut into pieces.
Place kupaty, potatoes, sour cream (mayonnaise), ketchup (tomato paste), salt, spices in a baking sleeve. Tie the sleeve on the other side and shake it a little to mix all the ingredients.
You need to bake kupaty in an oven preheated to 180-200 degrees for 40-50 minutes.

Kupaty prepared according to such recipes will perfectly decorate not only an ordinary, but also a festive table. You can serve them with vegetables, various sauces, sprinkled with herbs on top.

Kupaty is a meat dish whose homeland is considered to be Georgia. And no matter how we cook them - in the oven, in a frying pan, on the grill, in the microwave or even in a slow cooker - these aromatic sausages will be delicious.

But there is one peculiarity - often the natural shell of kupats bursts during frying. Because of this, not only the appearance, but also the taste deteriorates - juice and fat leak out, that is, the sausages become dry and hard. There are several tricks that make kupats always crispy, appetizing and whole.

How to cook kupaty correctly

In general, in fact, all the secrets of proper roasting of kupat can be summarized. The main thing is to understand why they crack. This happens due to the rapid heating of the liquid inside - a lot of steam is formed at once, and the thin shell simply cannot withstand its pressure. In addition, at this moment, the natural protein in the intestine itself sharply coagulates, that is, at the same time, the elastic qualities of the membrane deteriorate.

There is only one conclusion - you need to avoid sudden temperature changes, reduce the possible vapor pressure inside and achieve a gradual decrease in the elasticity of the intestine.

Why cook kupaty

That is why kupaty or any other homemade sausage in a natural casing must be boiled before frying, baking or smoking.

To get the desired effect, they should be boiled according to special rules:

pour cold water into a saucepan and place on medium heat;
immediately lower the sausages;
heat gradually to 80 degrees;
Maintaining this temperature and not allowing the water to boil, cook for 15-20 minutes.

Very convenient to use. If you don’t have such a device yet, then the temperature can be determined by eye - when the water with sausages warms up to 65-70 degrees, foam begins to form on its surface. After this moment, we wait another 1-2 minutes - we got the 80 we needed. Now we turn the heat to minimum so that this temperature is maintained constant.

We take out the prepared kupats - now you can fry them, bake them, etc. You can also put them in the freezer. Only then it is important not to forget to defrost it well, otherwise, due to the large temperature difference, even the prepared shell may burst.

Bake in the oven

The easiest way is to bake these sausages in the oven. We place the cooked semi-finished products on the grill.

As soon as the oven warms up to 180 degrees, place the baking sheet in it for 20-30 minutes. If there is a “grill” function, turn it on immediately, the time can be reduced to 3-5 minutes. When the browned crust becomes appetizing, serve the sausages to the table.

By the way, if you cook kupaty in the oven in a sleeve or foil, you can add some vegetables - you get a complete dish with a tasty side dish.

Cooking in a frying pan or slow cooker

You can fry kupaty in a regular frying pan. Here everything is even simpler - over medium heat, in a greased deep and thick frying pan, fry the meat on both sides.

These Georgian sausages are prepared in the same way in a slow cooker on the “frying” mode.

You can also make unprepared kupats in a frying pan or multi-pot. To do this, put our meat food in a container, pour 0.5-1 cups of cold water, 1 tbsp. vegetable oil and cover with a lid. As soon as the water boils, remove the lid. When the liquid evaporates, the kupats will fry. Just remember to turn them over to the other side. This method is also a good way to prevent cracking of the natural shell, especially if the fire was small at first. In the cartoon at this stage it is better to select the “quenching” mode.

Baths in the microwave

The fastest way to prepare kupat is in the microwave. It takes about 15 minutes for the meat inside the casing to become cooked. True, you won’t get a golden brown crust on top, unless your microwave oven has a built-in grill. In this case, we divide the cooking into 2 stages:

Pre-cooked sausages, not forgetting to cover, are kept in the microwave for 10 minutes at the highest power;
then remove the lid and grill until golden brown.

Grill and barbecue

Any meat tastes best when cooked outdoors. Kupaty is no exception. Crispy, crispy crust, special incredibly appetizing aroma and juicy minced meat - the taste is simply delicious!

However, it is very difficult to fry any sausage on the grill without cracking the skin. Therefore, I advise you not to forget to pre-weld them and be sure to pin them. It’s just great if you send not cold, but warmed-up kupats to 60-70 degrees to the grill - this way the risk of cracking will be even less.

In addition, homemade kupats turn out delicious if smoked. To do this you need to have a smokehouse.

At the end, I offer a video of a simple recipe for incredibly tasty kupats: