Frozen kupaty in the oven. Kupaty in the oven: how long to cook the dish? How to cook kupaty in the oven
Every nation has its own national sausage, and Georgia is no exception. But how long should you fry the kupats so that they remain juicy inside and have a beautiful golden crust on top? And besides this, so that they don’t burst, as often happens? For many housewives who are just mastering Georgian cuisine, this question is especially interesting. After all, in fact, kupaty is a semi-finished product that has already been subjected to heat treatment. Therefore, it is important to know how many minutes to fry the kupats so that they are completely cooked.
How long to fry kupaty in a frying pan
A grill pan is best for cooking any sausages, but if you don’t have one on your household, then any cast iron pan or a good non-stick pan with a thick bottom.
It’s good to heat the frying pan, pour a little oil (just a little, since the kupats will give off more fat when frying) and lay out the sausages. It is advisable to pierce the kupats in several places so that they do not release much of their juice and remain juicy inside.
How long to fry the kupaty in a frying pan depends on the degree of readiness of the golden brown crust. Over medium heat, constantly turning over, you need to bring them until lightly browned on both sides, this is about 15-20 minutes. Then increase the heat and fry quickly until golden brown, another 1-2 minutes on each side.
How long to fry kupaty in the oven
First you need to preheat the oven well to create the effect of a fire or oven. To do this, preheat the oven at 200°C for 10 minutes.
Pierce the kupats in two places with a toothpick and place on a baking sheet. Some housewives advise pouring a little water, but this may affect the taste of the kupats, because they have already been boiled.
How long to fry kupaty depends on your oven. But after 12 minutes you will hear an aroma from it, which means it’s time to turn the kupats over. You can do this earlier, because everyone’s oven is different. Then you need to pour the resulting fat over the kupaty and turn on the grill in the oven. How long to grill kupaty in the oven depends on how quickly the golden brown crust forms; it usually takes 3-5 minutes.
How long to fry kupaty on the grill
Kupaty is an excellent alternative to shish kebab for quick cooking in nature. That’s why companies love to take them with them on picnics. How long does it take to fry kupaty on coals? Yes, quite a bit. You need to put them on the grill and fry, constantly turning them over, for 20-25 minutes. Next, try, if not ready, another 2-3 minutes on each side.
An excellent side dish for fried kupaty would be a salad of fresh vegetables and, of course, anywhere in nature without alcohol. But remember, so that there are no problems with the law later.
Kupaty is akin to ordinary homemade sausages, which in the old days were prepared in the countryside by every owner who kept livestock or poultry in his house. However, kupaty in the process of preparation and serving has its own unique notes, which makes it a truly Georgian dish. Pre-prepared raw sausages can be prepared in a variety of ways.
Traditionally, they are fried over not very hot coals. If it is not possible to make a dish over a fire, you can make juicy, aromatic and healthy sausages at home by baking them in the oven. Having such delicacies always at hand, unexpected guests will not be taken by surprise!
History of the delicacy
Kupaty comes from beautiful Georgia. They have been known in this country for a long time. Despite the fact that Georgia is a warm southern country with a mild climate in summer, its winters are quite snowy and cold, especially in the foothills and mountainous regions of the country. Local housewives highly appreciated the practicality and convenience of preparing semi-finished sausages for future use, as they are perfectly stored in the cool. At the same time, the ideal time for preparing kupat was autumn, when pomegranate and barberry, integral ingredients of the meat delicacy, ripened. During this period, Georgian housewives decorated the terraces of their houses with whole garlands of raw, ready-made sausages, which dried from several days to a couple of weeks and acquired their unique, special taste thanks to the inimitable mountain coolness. The generous and hospitable Caucasian hosts were incredibly happy about this find. In a couple of days they prepared a huge amount of home-made semi-finished products, and when they met numerous guests, they gladly treated them to hot kupats baked in a few minutes.
Preparation of sausages
Georgian chefs believe that classic kupats are meat, spices and fire! Traditionally, in Georgia, gourmet sausages were prepared in two types: pork (or with the addition of veal) and Imeretian (liver), which were always mixed with pomegranate seeds, hop-suneli seasoning and barberry. In their homeland, kupaty is very spicy and fatty. Nowadays sausages are made from lamb, chicken, and a mixture of different types of meat. Served with tkemali sauce and red wine. Truly Georgian kupaty must certainly be in a natural casing - pork intestine, which can still be obtained in markets and in specialized meat stores. But, in order not to process the intestines for a long time, it is easier and safer to buy already washed, salted, frozen or preserved natural intestinal casings (in large hypermarkets).
For kupat, you can use different types of meat and spices depending on individual needs. Below is a cooking technology that is closest to the original Georgian recipe. Having acquired the necessary experience in preparing homemade sausages, you can use your culinary imagination to your fullest.
Ingredients:
For sausages:
- Pork pulp – 800 g;
- Veal pulp – 200 g;
- Lard (without skin) – 200 g;
- Frozen (salted) pork intestines;
- Onions – 3 heads;
- Barberry or pomegranate seeds – 80 g;
- Garlic – 2 heads;
- Red table wine – 100 ml (you can use water, broth or cognac);
- Cilantro – 1 bunch;
- Dry crushed thyme herb - 1/3 spoon (teaspoon);
- Khmeli-suneli seasoning, salt, ground nutmeg, cinnamon, cloves, black pepper - 1/5 spoon (teaspoon).
To serve and decorate the dish:
- Pomegranate seeds and juice;
- Fresh cilantro;
- Fresh tomatoes, cucumbers, onions;
- Sauce.
Cooking method:
- First you need to prepare the intestinal membranes: defrost and rinse thoroughly. It is recommended to soak them for several hours in cooled boiled water. Then tie each intestine on one side with culinary thread, leaving a small tail, or in a knot.
- Grind washed and chopped meat, lard, garlic and onions in a meat grinder.
- Add chopped herbs, salt and spices to the minced meat. Pour in the wine little by little so that the minced meat does not become too liquid and wet. Mix.
- Then put barberry or pomegranate seeds in it. Stir them in carefully so as not to crush them.
- Pull the untied end of the intestinal membrane over the neck of a cut plastic bottle. Fill the intestine with minced meat. Tie off the end. You should not stuff the kupats too tightly, otherwise they may burst during baking. Mash the sausage a little, bend it in half and tie the ends with thread.
Baking kupats in the oven
The biggest advantage of baking kupat in the oven is that when many guests are expected, you can cook a large number of sausages at one time in this way.
Pre-prepared, frozen kupats must first be thawed and placed in salted boiling water for one minute. Pat the sausages dry with a paper towel. Some people don’t cook them, but bake them right away. 
Place the kupaty on a cold baking sheet, greased with fat or vegetable oil. Pierce the sausages in several places with a needle to prevent them from bursting.
Place a baking sheet in an oven preheated to 180-200 degrees and bake the kupaty until golden brown for a maximum of 30 minutes.
During the cooking process, the sausages can be poured with fat, which will be released from them. This will make them even juicier.
Kupaty is served piping hot in deep ceramic bowls. Sprinkle with cilantro, garnish with onion rings, pomegranate seeds and sprinkle with pomegranate juice. Various sauces, especially tkemali, and vegetable salads go well with sausages.
If you try hard and strictly follow the above simple and accessible process for preparing kupat, you can get delicious, aromatic, tender home-made sausages baked in the oven, which will be impossible to distinguish from the original Georgian delicacy. And, of course, don’t forget about good red wine and fun company!
Video recipe
Preparation of moonshine and alcohol for personal use
absolutely legal!
After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , Art. 3476).
Extract from the Federal Law of the Russian Federation:
“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”
Moonshining in other countries:
In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.
In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.
Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."
*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.
Many people think that kupats are only meant for grilling. I dare to assure you that you can cook these delicious homemade sausages on a regular stove or. Today I’ll tell you how to cook pork kupaty in the oven with potatoes, especially since we just recently made it.
You can buy pork kupaty freshly prepared, chilled or, like mine, frozen. Everything is clear with chilled sausages; we cook them right away.
But it’s better to remove frozen ones from the freezer in advance and place them on the bottom shelf of the refrigerator so that they defrost delicately.
How to cook
Kupaty with potatoes in the oven, the recipe is very simple; even a novice housewife can handle it. During the cooking process, the potatoes are saturated with meat juice and become, but do not forget that this dish is quite high in calories, it contains 491 kcl per 100g. Although, oh how delicious it is! Well, how can you deny such a pleasure to your loved one?
We carefully wash the potatoes from dirt, peel them and rinse them again with cold water. Pour clean water into a deep bowl and put the peeled potatoes in it so that they do not darken for the time being. peel, rinse with water and place in a bowl with the potatoes.
Take a deep baking tray and grease it a little with odorless vegetable oil. Coarsely chop the potatoes into any shape and place them on a baking sheet. Add a little salt and pepper. Place onion cut into half rings on top of the potatoes.
We cut the sausages along the tail and thus separate them from each other, and then lay them on top of the potatoes and onions.
In order for the potatoes and pork kupaty to cook evenly in the oven and remain juicy, cover the baking sheet with foil and place in a preheated oven.
About 30 minutes have passed, it’s time to check our kupaty with potatoes in the oven in foil. The potatoes are ready, and the kupaty too. Remove the foil and put the pan in the oven for another 10 minutes so that the contents brown a little. If desired, you can grease the top with a thin layer of mayonnaise, but the calorie content will additionally increase; pork kupaty is also not the most dietary product.
Time has passed, the aroma lingers throughout the house. Remove the pan from the oven. The dish is completely ready. That's the whole trick, how to bake kupaty in the oven with potatoes. Serve immediately after readiness, garnished with herbs. Fresh champignons go well with this dish. Bon appetit!
Ingredients
- 6 pcs – pork kupaty;
- 1.5-1.8 kg – potatoes;
- 3 pcs – onions;
- Vegetable oil - for lubrication;
- Salt, spices - to taste;
- Foil.
Kupaty are very tasty Georgian sausages in the form of sausages. They are eaten hot. Traditional kupats are usually cooked over a fire, but they can also be cooked in the oven. If the kupaty are cooled, they are perfectly cut and will go on sandwiches and on the holiday table.
To prepare chicken kupats in the oven, we will need the products indicated in the list. Our chicken thighs are skinless and boneless. If yours is not peeled, then remove the skin and bones.
Finely chop the chicken fillet, chicken thighs and lard.
Chop the parsley and dill.
Add finely chopped herbs and finely chopped garlic to the meat.
We also add pepper, salt, marjoram, coriander, and mustard beans.
Pour cream into meat.
Now you need to mix very thoroughly. This process usually takes about 30 minutes. The mass should turn into a liquid-free mass.
Our intestines are sold peeled and salted. They need to be put on the tip of the faucet, holding it, turn on the water and rinse. If the intestines are not processed, wash them, sprinkle them with salt and use the blunt side of a knife to scrape off the salt. Repeat the procedure. Then turn it out and clean it the same way 2 times. Rinse well.
Place the intestines on the toe of the sausage tube, which you first insert into the meat grinder. Start filling the guts with meat. Don't fill too tightly. When finished, they should be slightly flattened. Every 10-12 centimeters, scroll and tie with thread.
Place the finished sausages in the refrigerator for 3 hours. After this time, remove from the refrigerator. Preheat the oven to 190 degrees. Grease a baking sheet, place the sausage and prick it often with a large needle.
Place the chicken kupaty in the oven for 30 minutes. Then turn off the gas and leave the kupats in the oven for another 20-30 minutes without opening it. If the temperature changes, the sausage may wrinkle slightly. If it sits in the oven, it will remain firm.
This is what the swimsuits look like in cross-section.
If you have some kupaty left, it’s very tasty to fry them before eating.
And this is what kupaty looks like right out of the oven. Bon appetit!
