Semi-finished kupaty in a frying pan

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Kupati are Georgian spicy raw sausages made from different types of meat in a natural casing made from pork intestine. They can be grilled, boiled or fried. To prepare kupat in a frying pan, take fresh or frozen semi-finished products. You can take clean tap water. Vegetable oil - any refined, odorless oil.

2. STEP 2

   

   If you have frozen semi-finished products, defrost them. To do this, remove them from the freezer 6 hours before. If the room is hot, leave the baths in the refrigerator. As a rule, kupats that are sold in packages are ready for cooking. But if you bought kupats in bulk at the market or damaged the packaging, carefully rinse them with running water and dry them. Carefully, so as not to damage the casing, cut them so that one sausage remains.

3. STEP 3

   

   To prepare, you will need a frying pan with a thick bottom and high walls, approximately 20 cm in diameter. In such a frying pan, the kupats will cook evenly and will not dry out if you follow the recipe. Pour water into a cold frying pan and spread the kupats evenly. If you use a larger frying pan, keep in mind that you will need more water than indicated. Pour so that the baths are half in the water.

4. STEP 4

   

   Bring to a boil over high heat, reduce heat to medium. Cook the kupats for 4 minutes and turn them over to the other side. Cook until the water has almost completely evaporated.

5. STEP 5

   

   Add vegetable oil and fry for about 10 minutes. It is important not to miss a moment so that the sausages do not stick to the bottom of the pan. Otherwise, the delicate shell of the intestine may tear, the filling will leak out and the kupats will be spoiled. Use a toothpick to pierce the shell in several places to prevent the kupats from bursting.

6. STEP 6

   

   To ensure that the kupats are evenly fried on all sides, turn the heat below medium and turn them often. When they are well browned, the kupats are ready.

Comments on the recipe

Moderator Ksenia

08.12.2023

4.5

Thanks to the recipe for kupat semi-finished products in a frying pan, I learned that it turns out that they must first be boiled in a small amount of water and only then fried. It really turned out to be a revelation. I had 800 grams of kupat (9 pieces). I cooked on a frying pan with a diameter of 21 cm. Instead of 100 ml of water, I poured 150 ml (based on this one centimeter in the diameter of the pan). The kupats were cooked for four minutes on one side, four on the other. All the water did not boil away (apparently there was an extra 50 ml left). I had to drain the water. Fry the kupats for 10 minutes, turning over every two minutes. Thank you very much for the advice. Thanks to all the described nuances, the kupats turned out smooth, beautiful and perfectly fried.

Marina

08.12.2023

4.7

Once I already tried to cook chicken kupats in the oven, then they seemed dry to me. Therefore, this time it was decided to look for a new recipe. The choice fell on this one and I was right. I did everything exactly as written in the recipe. The only thing is that the water took longer to evaporate, I probably overwatered it. But this didn’t bother me at all, I just increased the heat and evaporated for another two minutes. Well, then everything is according to the recipe. At the moment of frying, an incredible aroma began to be heard throughout the apartment. Despite minus 30 outside the window, I got the feeling of gathering in nature near the barbecue. The kupats turned out very tasty, juicy, and in combination with fresh vegetables it was absolutely incredible! In general, I recommend it to everyone! It turned out juicy and powerful, I didn’t think that chicken kupaty could be so juicy.