Kupaty in the oven - 3 cooking recipes

Choose impeccable, tried-and-tested oven-baked recipes on the culinary innovation website bestrecipes24.com. Try kupaty made from different meats, with liver, with a different set of spices, with barberry and pomegranate. Serve kupaty with pickled onions, cilantro and pickled cherry plum. Don't forget about satsibeli, pomegranate sauce or regular ketchup. Cook incomparable sausages in a frying pan, barbecue, grill, barbecue, sleeve, in foil, in a slow cooker, on a grill, on skewers.

Georgian kupaty means the freshest meat, splendor of spices and fire. You can choose the most varied meat according to your personal taste and desire: from tender lamb to all kinds of poultry, a mixture of meat is also acceptable. Just like fire - from a campfire to a slow cooker. A prerequisite for successful preparation will be Georgian wine and a wonderful company of friends.

Interesting recipe: 1. Thoroughly clean and rinse the intestines (or it is better to buy already prepared intestines). 2. Finely chop the meat with a knife, making minced meat.3. Cut the lard into small pieces.4. Chop or chop the onion in a blender. Mix with minced meat.5. Add finely chopped cloves of garlic, pepper, barberry, ground thyme, suneli hops, cinnamon, cloves, nutmeg to the mixture. Add salt to taste.6. Mix thoroughly.7. Do not fill the intestine very tightly, forming small sausages.8. Boil in boiling water for several minutes. Remove and dry a little.9. Preheat the oven to 200°. Place a baking tray filled with water on the bottom step.10. Coat the dried kupaty with adjika.11. Place them on a wire rack placed on the middle step.12. Bake until browned.13. Serve with peeled pomegranate seeds and plenty of fresh aromatic herbs and vegetables.

Helpful tips:• If the kupats turn out to be too dense, then before the oven they need to be pierced with a thin needle in two or three places.• Georgian sausages can be frozen and stored for quite a long time.