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, remembering 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
All 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:
1 way: Boil the kupaty in a saucepan, pierce it with a fork in 3-4 places and remove the film; then fry the kupaty in a frying pan, turning occasionally.
Method 2: pour half a glass of water into a frying pan, add a tablespoon of oil, and fry on each side under a lid, then without a lid.
How to fry kupaty with vegetables
Products
Kupaty - 4 pieces
Onions - 1 head
Garlic - 1 clove
Carrots - 2 pieces
Marinated tomatoes - 200 grams
Fruit cider - 100 milliliters
Chicken broth - half a cup
Green onions - half a bunch
Salt and black pepper - to taste
Vegetable oil - 1 tablespoon
How to fry kupaty
Pierce the kupats in several places with a fork. Heat a frying pan (a thick-walled frying pan is best), pour in oil, add kupaty and fry them for 5 minutes over high heat until golden brown. Place the baths on a paper towel and wipe off excess fat.
Peel the onion and chop finely. Peel and chop the garlic using a garlic press, cut the carrots into thin slices. Place the onion in the frying pan in which the kupats were fried, fry for 10 minutes, stirring. Add garlic, carrots and fry for another 5 minutes over medium heat without a lid.
Add tomatoes, cider and chicken broth, bring to a boil, add kupaty and cook for 15 minutes over low heat without a lid. Add salt and pepper, stir and remove from heat. Serve kupaty, sprinkled with chopped herbs.
Kupaty in tomato sauce
Products
Kupaty - 4 pieces
Tomato paste - 2 tablespoons
Sour cream - 2 tablespoons
Soy sauce - 1 tablespoon
Garlic - 2 cloves
Dill - half a bunch
Herbes de Provence - 1 teaspoon
How to fry kupaty in tomato sauce
If the kupaty are frozen, defrost them. Pierce the kupaty with a fork in several places. Heat a frying pan, pour oil and add kupaty. Fry the kupaty for 10 minutes until golden brown. Mix chopped garlic, tomato paste, sour cream and soy sauce, dilute a little with water and add the sauce to the kupats. Sprinkle the dish with herbs and simmer covered for 10 minutes, serve with chopped dill.
How to fry kupaty over a fire?
Kupaty at the stake fry for 15 minutes on hot coals, skewered or placed on a grill. The baths can be pre-lubricated with ketchup or sour cream.
Calorie content of fried kupats
The calorie content of pork kupats is 350 kcal/100 grams.
The calorie content of beef kupats is 275 kcal/100 grams.
The calorie content of turkey kupats is 200 kcal/100 grams.
The calorie content of chicken kupats is 230 kcal/100 grams.
Externally, kupaty are very similar to plump sausages, distinguished by juiciness, tenderness and extraordinary taste. Kupaty is also popularly known as homemade sausages, and they belong to the dishes of national Georgian cuisine.
Today, in order to enjoy a delicious dish, you don’t have to make kupats at home. By purchasing a ready-made semi-finished product and following popular and simple recipes, you can easily create a real culinary masterpiece.
As already noted, kupaty is a Georgian dish that looks like homemade sausages.
Kupats have been popular in Georgia for centuries, but in Russia these sausages began to gain popularity quite recently. Today, kupats are increasingly preferred both when preparing a family dinner and when organizing a festive table.
Kupaty attracts not only the originality of taste and satiety, but also the speed of preparation, which is important for the hospitable residents of Georgia. Of course, preparing the kupaty itself may take more than one hour, but frying ready-made semi-finished products will not take much time and will not keep guests waiting long.
The easiest way to prepare these semi-finished products involves using a regular frying pan. If frozen kupats are used, care must be taken to defrost them first.
Cooking kupat in a frying pan is available in several ways:
- Frying the kupats over medium heat after boiling them first. It is recommended to cook the sausages for no longer than 4 minutes, avoiding piercing. After this, the boiled sausages should be evenly fried in a frying pan, which will take no more than 10 minutes. This method is perfect for those who care not only about the taste of the dish, but also about its presentable appearance. After boiling the kupats, you don’t have to worry about the natural casing bursting and the integrity of the sausages being damaged.
- The second method also involves pre-boiling the sausages, but in a frying pan. To do this, the kupats should be placed in a container, put on low heat, add water in an amount that would completely cover the bottom of the pan, and simmer until the liquid has completely evaporated, stirring occasionally. The next step is to add a few tablespoons of oil and fry the sausages for 5 minutes on each side.
It is not at all necessary to prepare kupaty only in its entirety. If desired, sausages can be cut and fried into rings, seasoned with your favorite sauce to taste.
If you prefer baked sausages, it is better to cook kupaty in the oven. This cooking method is also more preferable when you need to cook a large number of sausages at one time. As in previous recipes, first you need to defrost the semi-finished products.
Before placing the sausages in the oven, it is recommended to pre-boil them in salted water. This recommendation is not mandatory, because many cooks prefer to fry kupat without pre-cooking.
The oven should be preheated to a temperature of 180 degrees, then bake the sausages on a baking sheet, periodically pouring the released fat on top of them. Experienced chefs recommend cooking semi-finished products for the first 10-15 minutes, wrapping them in foil.
After the specified time has passed, the foil can be removed. All that remains is to bring the dish to readiness.
Kupats are good because they have an extraordinary taste and do not require the use of many additional ingredients. However, to make the taste of the dish more original, you can use a somewhat unusual recipe. The required ingredients are:
- pork baths – 2 pcs.;
- onions – 2 pcs.;
- green apple – 1 pc.;
- ground black pepper to taste;
- vegetable oil - 2 tbsp. spoons;
- fresh parsley for garnishing the dish;
- hot pepper for serving;
- a pinch of sugar.
The kupaty must be washed and dried on a paper napkin, the onions cut into half rings, and then “seasoned” with sugar. After removing the core, the apple, washed under running water, is cut into slices.
Place the sausages on a baking sheet lined with foil and make several punctures using a toothpick. Chopped onions and apples are laid out between the kupats. All that remains is to season the food with pepper, vegetable oil and place it in the oven for baking at a temperature of 190 degrees (from 40 to 60 minutes).
Regardless of the chosen method of preparing homemade sausages, it is important to remember that when frying in a pan or baking in the oven, the kupaty must be pierced. This will keep the thin shell of semi-finished products intact.
Bon appetit!
Good day, my dear friends. Have you ever eaten kupaty? Until recently, I didn't know what it was. I used minced meat to make homemade cutlets or meatloaf in the oven. Now my men’s diet has been replenished with a new delicious dish. And this makes them very happy :) Today I’ll tell you how to cook kupaty in a frying pan.
This is minced meat with a lot of spices and garlic. The minced meat itself is placed in a natural casing. Externally, kupaty are very reminiscent of plump sausages - juicy, tender and incredibly tasty. They are also called homemade sausages.
By the way, kupats come from Georgia. Here they are prepared as a worthy alternative to shish kebab. But since every nation has adamant meat-eaters, this dish will appeal to many. And they can be made from chicken, pork, lamb, etc.
Hot spices give kupats a unique taste. In addition to black pepper, suneli hops, garlic, cloves, cinnamon, cumin or cilantro are usually added here
Another feature of truly Georgian kupats is the use of pork intestines when preparing sausages. A collagen substitute will not work; for this you only need a natural product.
How long to fry kupaty in a frying pan
If you are preparing a frozen product, be sure to defrost it before heat treatment. To do this, transfer the “sausages” from the freezer to the refrigerator. And then hold for 30 minutes at room temperature. If you want to defrost quickly, put them in a pan with lukewarm water.
How long to fry sausages largely depends on the method of their preparation. Let's look at the cooking options:
- To prevent the natural casing of the sausages from bursting and the kupats to acquire their characteristic shape, first boil the delicacy. It is enough to boil them for about 4 minutes. Just don't pierce it under any circumstances! Otherwise, your juicy sausage will turn into a dry cutlet. And then fry the kupats over medium heat for about 10 minutes, turning the sausages periodically.
- Another option is to first boil (that is, blanch) the delicacy in a frying pan over low heat. You need to add enough water so that the bottom of the vessel is completely covered. During heat treatment, be sure to turn the sausages on one side or the other. When the water has completely evaporated, add a few tablespoons to the bowl. oils Fry the kupats for 5 minutes on each side (the vessel should be covered with a lid). And then cook for another 10 minutes without a lid.
- Frying kupats cut into circles in sauce. At the same time, the sauce can be very varied - to suit your taste.
If you want to get a delicacy with an appetizing crust, turn up the heat a couple of minutes before it’s ready. You can also spread the sausages with ketchup or your favorite sauce. This will give them a spicy taste.
How to fry kupaty on a grill pan
How to cook kupaty with potatoes in a frying pan in the oven
First boil the sausages in salted water. Cooking time is a couple of minutes. Then the frying pan with the kupats is placed in an oven preheated to 180 degrees. In this case, they need to be wrapped in foil in advance. I recommend wrapping each sausage individually with a few pieces of potato. It will look like you are putting them in a bag. 🙂 Moreover, the edges of the “bag” should be at the top.
To make the delicacy tasty, I advise you to cook the “sausages” in foil for the first 15 minutes. Then open each aluminum “bag” and continue baking until done. Also periodically baste the sausages with the fat released by the baked kupaty. This way they will turn out much juicier and more tender.
How to make baths at home
You can also cook store-bought sausages: today buying semi-finished products is not a problem. But you must agree, friends, that home-made food tastes much better. That's why I want to show you how to make them yourself.
The recipe for the delicacy is as follows:
- 1.5 kilos of meat;
- 300 grams of lard;
- 2 larger onions;
- 4 cloves of garlic;
- half a glass of water;
- 2.5-3 m of pork intestine;
- salt + spices to your taste.
Carefully inspect the pig intestines - they should be scraped out well. Never clean the intestines with a knife blade. Perform this operation using the back of a kitchen knife. This is the only way the shell will remain intact.
Turn out the casings and carefully peel them with a knife. Then rinse the intestines, rub them inside and out with salt and rinse again. And then soak the natural shell in water and start filling.
Finely chop the lard and meat with a kitchen knife or pass through a meat grinder. Only in the second case use a larger nozzle. Chop the onion and garlic too. Combine everything into one mixture. Salt and add spices. Then mix the ingredients thoroughly, add water and mix the mass thoroughly again.
Next, tie one end of the intestine and insert a funnel into the other or put it on a special attachment. You can do it yourself. For this you will need a plastic two-liter bottle. Cut off the bottom of such a container. Place the prepared natural casing on the neck. And fill the bottle itself with minced meat. Then carefully fill the shell with minced meat. From time to time, pat the intestines - this is necessary to release excess air.
And also, do not stuff the shell too tightly with minced meat. Otherwise, during heat treatment, the sausage will burst like a balloon. Every 15 cm, tie up the intestine and start filling a new sausage.
That's it: homemade semi-finished products are ready. Now you can either fry them or freeze them for future cooking.
What is the best way to serve ready-made kupaty?
Serve the finished sausages hot. Sprinkle them with chopped cilantro on top. Tkemali, satsebeli and spicy adjika go well with this delicacy. Salads made from fresh vegetables and pickles also go well with sausages. And lavash is a must. Everything is as it should be according to “Caucasian traditions”.
My dear readers, I sincerely hope that today you learned something new and useful. Subscribe to updates, and your knowledge will increase day by day. I say goodbye to you: see you again, friends!
No purchased sausages can replace homemade kupat. To prepare them, any meat is used: pork, chicken, veal, lamb and turkey. The dish is served with various sauces, a side dish of potatoes, fresh herbs and vegetables, pickles and wine.
How to cook semi-finished products
Cooking kupats in the oven is carried out as follows:
- If you have prepared the product for future use, defrost the finished semi-finished products.
- Boil water, add salt, dip the baths in it for 1-2 minutes. Remove and pat dry with paper towels.
- Grease the bottom of the baking sheet with fat or vegetable oil, lay out the kupats. Poke them with a toothpick in several places to prevent them from bursting. If you don’t want to wash the baking sheet later, place the semi-finished products on a wire rack and place a container under it so that there is somewhere for the fat to drip.
- Bake for 25-30 minutes at 200˚C. Baste constantly with the fat that is released. Serve hot.
Chicken sausages
- Time: 1 hour 40 minutes.
- Number of servings: 10 persons.
- Difficulty: medium.
To prepare chicken sausages for frying, use pork intestines. Wash them outside in a saline solution, cut them into pieces 25 cm long, carefully turn them out and wash them thoroughly from the inside. Turn it back out and stuff it.
Ingredients:
- fillet (chicken) – 1.3 kg;
- chicken hearts – 0.5 kg;
- cream – 0.23 l;
- onion – 2 pcs.;
- garlic cloves – 3 pcs.;
- starch - 1 tbsp. l.;
- pork intestines, spices.
Cooking method:
- Pass the chicken, hearts, and onions through a meat grinder.
- Add chopped garlic, spices, cream, starch.
- Stuff the prepared intestines with the resulting minced meat, secure the ends of the semi-finished products with threads.
- Place on an oiled baking sheet and pierce with a fork.
- Bake the chicken kupaty in the oven, time - half an hour, temperature - 200˚C.
Option with potatoes
- Time: 1 hour 15 minutes.
- Number of servings: 10 persons.
This recipe involves the use of store-bought semi-finished products, but you can prepare them yourself from any type of meat.
Ingredients:
- kupaty, potatoes – 1 kg each;
- sour cream (mayonnaise), ketchup (tomato paste) - 2 tbsp. l.;
- spices, vegetable oil.
Cooking method:
- Peel the potatoes, cut them lengthwise into 4 parts, if the tubers are large, then cut them in half first. Thaw the sausages.
- Place all ingredients in a baking sleeve. To make the dish more tasty, add 1 apple, cut into slices, mustard and honey (1 tbsp each). Tie the sleeve and shake thoroughly to mix everything.
- Bake the dish at 200 degrees in the oven for 40-45 minutes.
Turkey kupaty
- Time: 1 hour 40 minutes.
- Number of servings: 8-10 persons.
- Difficulty: Easy for beginners.
Turkey sausages are a dish for lovers of diet food.
In addition, when baked in the oven, they do not lose their juiciness, unlike semi-finished products fried in a frying pan.
Ingredients:
- turkey meat – 1.8 kg;
- onion, garlic cloves - 3 pcs.;
- paprika, pepper, salt, intestines.
Cooking method:
- Finely chop the turkey, onion, and garlic with a sharp knife. Add spices and stir.
- Fill the shell with the resulting minced meat, tie the ends with thread.
- Bake on an oiled baking sheet at 180°C for 40 minutes.
With vegetables in the oven
- Time: 1 hour 40 minutes.
- Number of servings: 12 persons.
- Difficulty: Easy for beginners.
To prepare these kupats in the oven, you can use absolutely any vegetables of your choice. For example, zucchini, sweet peppers, tomatoes, cabbage, eggplant, potatoes, carrots and onions.
Ingredients:
- sausages from any meat – 12 pcs.;
- vegetables (any) – 2 kg;
- sour cream, garlic, spices, oil (lean) - to taste.
Cooking method:
- Wash all the vegetables, cut into approximately equal small pieces.
- Sprinkle with spices, drizzle with oil, stir.
- Place on an oiled baking sheet and place semi-finished products on top.
- Place in the oven for 40 minutes, temperature – 180 degrees. During this time, the sausages need to be turned over twice.
- Then grease the dish with sour cream using a brush, sprinkle with chopped garlic. Bake again for 15 minutes.
Pork recipe
- Time: 2 hours 10 minutes.
- Number of servings: 11 persons.
- Difficulty: medium.
The sausages prepared according to this recipe are somewhat different from the previous ones. Here the meat is not chopped or stuffed into casings. The pork is pounded and stuffed with delicious filling.
Ingredients:
- pork – 0.7 kg;
- cheese (hard), ham – 0.1 kg each;
- mushrooms (champignons) – 0.2 kg;
- juice (lemon), chopped parsley - 2 tbsp. l.;
- potatoes – 6 pcs.;
- oil (lean) – 3 tbsp. l.;
- tomatoes – 4 pcs.;
- onion – 1 pc.;
- ketchup – 1 tbsp. l.;
- garlic cloves – 2 pcs.
Cooking method:
- Wash the pork, cut into thin layers, and beat. Sprinkle with lemon juice.
- Chop the onion, sauté in oil, add tomatoes, cut into small cubes.
- Separately, fry thinly sliced mushrooms, cut the ham into strips.
- Mix onion-tomato frying, ham, mushrooms, grated cheese, chopped garlic and parsley.
- Place the filling on the meat layers, roll up and secure with toothpicks. Salt, pepper, fry on both sides.
- Peel the potatoes and cut into quarters. Place it and the sausages on an oiled baking sheet. Grease with ketchup, bake at 180 degrees, cooking time – 45 minutes.
Sausages in foil
- Time: 1 hour.
- Number of servings: 6 persons.
- Difficulty: Easy for beginners.
Kupaty baked with vegetables in foil is a complete dish. It should be served with fresh cilantro and tkemali sauce.
Ingredients:
- kupaty – 6 pcs.;
- pepper (Bulgarian), tomatoes – 2 pcs.;
- onion – 1 pc.;
- garlic cloves – 3 pcs.;
- paprika, oil (vegetable).
Cooking method:
- Cover a baking dish with foil and place vegetables cut into arbitrary pieces on it.
- Place semi-finished products on top, sprinkle with paprika, sprinkle with oil.
- Cover with a second layer of foil and secure the edges.
- Bake in the oven at 220˚C for half an hour.
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