Gourmet kupaty

Category: Meat dishes
Gourmet kupaty

Ingredients

Beef Shoulder or fillet! 1 kg
Pork shoulder 1 kg
Chicken thigh fillet 1 kg
Turkey breast fillet can be replaced with chicken 1 kg
fat 1 kg
Caraway 0.5 tsp
Ground paprika 0.5 tsp
Black peppercorns 0.5 tsp
Pepper white peas 0.5 tsp
Sweet pea 0.5 tsp
Hmeli-suneli 0.5 tsp
Dried rosemary 0.5 tsp
Onion 2-3 onions
Garlic head two large
Pomegranate juice 0.3-0.5 liters
Lemon Juice of 1 lemon

Cooking method

  • 1) Add all the spices to taste, who loves which ones more (I preferred this particular proportion of the mixtures - not oversaturated, but quite pleasant aroma), grind or crush all the spices in a mortar!
  • 2) Garlic to taste.
  • 3) We scroll half of the minced meat through a meat grinder, on the middle grill, finely chop half of the minced meat with a knife into small cubes to do this, place your meat in the freezer for several hours so that the meat does not completely freeze and it is slightly frozen so that you can cut it into cubes but it was not deformed))
  • 4) Add spices garlic pomegranate onion lemon and mix dreamily for a long time so that each piece is saturated with your love and seasonings
  • 5) we send it to the refrigerator for a day.
  • 6) Well-washed pork or beef intestines serve as a casing for the sausage. They should also be carefully prepared.
  • 7) We stuff the belly either by hand or with the help of a special attachment for a meat grinder or a chef's sleeve.
  • 8) When the sausages are formed, make several punctures with a toothpick to release excess air.
  • 9) Cook in any way - boil, fry in a pan, bake in the oven or on a charcoal grill !!!
  • Bon Appetit!
  • Gourmet kupaty

Note

KUPATA - a special type of raw sausages that are boiled in boiling water and then fried in oil in a skillet (often with onions and vegetables); a traditional dish of the peoples of Transcaucasia.

ket66
Kostya1988, thanks for the recipe, so delicious.
Nikusya
Kostya, well, you literally burst into the forum with your sweets! Bravo! Gorgeous debut!
Kostya1988
Nikusya
IM trying thank you
Tumanchik
The composition is great. All spices are favorite. The use of pomegranate juice was very intriguing! Kostya go ahead! We also want! Sweet

come on

Byaka zakalyaka
How delicious the sausage looks in the last photo. And with what method of cooking, in your opinion, the sausage is the most juicy ???
Bravo, I really respect men who love and know how to cook
Kostya1988
Byaka zakalyaka
How many times have I cooked kupaty at home and tried to fry them in different ways! the most delicious and juicy are obtained in 2 options!
1) At first, it is recommended to dip the kupat in boiling water for a couple of minutes - in this case, you will be sure that they will not burst during frying and will be well fried in the future!
2) Kupaty is most delicious on the grill. For this, a grill is suitable for roasting on medium coals and will take no more than 20 minutes, but the kupaty will turn out to be a little bit dry!
3) we coat our kupaty with mayonnaise or ketchup or a mixture for meat dishes! wrap in foil - a sleeve and send our kupaty to the oven preheated to 180 degrees To make the dish perfect, bake the sausages in foil for the first 15 minutes, and bring them to readiness, freeing them from the foil wrapper. In the baking process, pour them with the fat that stands out from them, giving them extra juiciness.
4) To simultaneously get both a meat dish and a side dish, put sliced ​​potatoes on a baking sheet. a couple of tomatoes a couple of peppers Soaked in fat and aromas of aromatic herbs, potatoes and vegetables will be excellent
julia007
Really gourmet!
Nana
God, what a "feast for the belly"! Pomegranate and meat are classics! In winter, I always keep pomegranate juice in the refrigerator and marinate any meat that comes to hand in it. Story! Kostya, come and visit us.
julia_bb
This is the scope, bravo! Five kilograms of "dietary, easily digestible" gourmet kupat
Kostya1988
julia_bb
well, not in one sitting to heed them
although ..... if a big company then everything can be
in the freezer they are pretty good, but preferably not for a long time, any product has its own shelf life!
OlgaGera
Kostya1988, or who cooked, cook without salt ???
What salt and how much?
Tumanchik
Quote: OlgaGera

Kostya1988, or who cooked, cook without salt ???
What salt and how much?
Olga see the author was mistaken.
I put 1 tbsp for 1.3 meat. l. salt with a small slide + 1 tsp. sugar without a slide + 1 tbsp. l. alcohol. My salt is very coarse. Grind in a mortar. After a little settling in the refrigerator (after about 6 hours), I mix the meat and taste it for salt.
OlgaGera
Irina, Thank you
I'm starting to master sausage business
Otherwise I would sleep on nitrite salt ...

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