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Kupati
Kupati: Imeretian pork and offal sausages with barberry and garlic
Kupati are the coarse, spicy sausages of Imereti, made after a winter pig slaughter and grilled over vine cuttings or fried in a pan with onions; in Kutaisi they are a staple of village feasts. This is a pork recipe: minced pork shoulder with a share of pork heart and liver, seasoned with dried barberries, garlic, cinnamon, khmeli-suneli and hot pepper, stuffed into casings. A common mistake is overfilling the casings, which makes them burst as they cook. Chef's tip: poach the sausages gently first, then brown them; they cook through evenly and stay juicy. Pork sausages must reach 71 °C in the centre.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the filling
- 1 ½ lb pork shouldercoarsely minced
- 5 ½ oz pork hearttrimmed and coarsely minced
- 5 ½ oz pork liverminced
- 1 onionvery finely chopped
- 5 cloves garliccrushed
- 2 tbsp dried barberries
- 2 tsp khmeli-suneli
- ½ tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp dried chilli flakes
- 2 tsp salt
- 1 tsp black pepper
For the casing and cooking
- 2 m natural pork casingssoaked in cold water
- 2 tbsp sunflower oil
- 3 tbsp pomegranate seedsto serve
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What you'll need
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Method
0/6 doneStep 1: Mix 1 ½ lb pork shoulder, 5 ½ oz pork heart, 5 ½ oz pork liver, 1 onion, 5 cloves garlic, 2 tbsp dried barberries, 2 tsp khmeli-suneli, ½ tsp ground cinnamon, 1 tsp ground coriander, 1 tsp dried chilli flakes, 2 tsp salt and 1 tsp black pepper with your hands for 3 minutes, until sticky. Fry a teaspoon to taste and adjust the seasoning. Chill for 30 minutes.
5 minStep 2: Rinse 2 m natural pork casings through with cold water. Fill them loosely with a sausage stuffer or piping bag, twisting into 15 cm links. Common mistake: packing them tight; they split.
Step 3: Prick each sausage a few times with a needle.
Step 4: Poach in barely simmering water for 15 minutes, until firm. Do not let it boil.
15 minStep 5: Drain and pat dry. Heat 2 tbsp sunflower oil in a frying pan over a medium heat and fry for 10–12 minutes, turning, until well browned and the centre reads 160°F.
12 minStep 6: Scatter with 3 tbsp pomegranate seeds and serve with bread and pickles. Raw sausages keep 2 days in the fridge, or freeze them.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 26 g
- Carbs
- 3 g
- Fat
- 32 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kupati take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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