Kupaty in a slow cooker

Name: Kupaty in a slow cooker
Total time: 1 h
Yield: 6
Ingredients: 1.3 kg Chicken breasts; 1 Bulb onions; 1 Eggs; 2 cloves of garlic Garlic; to taste Salt; to taste Ground black pepper; 1 teaspoon Dry spices; to taste Ground coriander; to taste Nutmeg; 1 Bay leaf; 2 tablespoon Vegetable oil

Kupaty in a slow cooker without intestines. Natural and tasty! Kupaty are sausages made from finely chopped meat, which must first be boiled and then fried. Of course, it’s good when you know where to get the casing from the intestines to prepare them. But what to do if there is nowhere to get it? In this case, I suggest preparing kupaty using packaging bags and a slow cooker. This option is not without its drawbacks. For example, sausages turn out a little dry, since all the juice leaks out when the casing is removed before frying. But this shortcoming is compensated by some kind of sauce.

148

12858

Emma Wilson

Recipe author

Calories

329kcal

Protein

52g

Fat

10g

Carbs

5g

*Nutrition per serving

Ingredients

Servings: 6

1.3kg

1

1

2cloves of garlic

to taste

to taste

1teaspoon

to taste

to taste

1

2tablespoon

Step-by-step preparation

Cooking time: 1 hr

STEP 1
For the recipe you will need chicken breasts, onions, garlic, eggs, spices, bay leaves, salt. The set of spices can be varied to suit your taste.
STEP 2
It is better to use slightly thawed breasts - this will make it easier to finely chop the meat. Remove the skin: pull the edge up and pull in the opposite direction; the film between the meat and the skin can be trimmed with a knife.
STEP 3
Cut meat into bones. It turns out about 1 kg.
STEP 4
Finely chop the meat.
STEP 5
Mash the bay leaf in your hands.
STEP 6
Add spices, chopped bay leaf and salt to the finely chopped meat. To stir thoroughly.
STEP 7
Chop the onion in an accessible way.
STEP 8
Grind the garlic in an accessible way.
STEP 9
Add onion and garlic to the meat with spices. To stir thoroughly.
STEP 10
Add the egg. To stir thoroughly.
STEP 11
Prepare the multicooker for steaming: pour 2-3 glasses of water into a saucepan (multi-cooker), place the steaming bowl.
STEP 12
Take the packaging bag and cut it into 2 parts lengthwise. Place some of the minced meat into each part and roll into a sausage, wrap and tie the ends, first twisting them.
STEP 13
Place the formed sausages in the slow cooker. Turn on the “steam” mode for 25 minutes.
STEP 14
Open the multicooker after the specified time has elapsed. Remove the steaming bowl from the multicooker and place it in a container. The container should be of such a size that the juice from the sausages flows into it and not past it when you remove the packaging. A fairly large amount of juice is obtained.
STEP 15
Cut off the knotted ends of the plastic and pull the wrapper up. It will come off easily.
STEP 16
Drain the water from the pan, dry it and add oil for frying. Place the pan back into the multicooker and turn on the “baking” mode (if there is no “frying” mode). Fry the sausages on all sides until golden brown (about 20 minutes)
STEP 17
The kupaty in the slow cooker is ready. Can be served.