Georgian
Kupati
Kupati are Georgian spiced pork sausages, juicy with garlic, coriander, kondari, and the gentle tartness of barberries. They are traditionally poached, then fried or grilled until the casings blister and brown.
Watch it madeCOOLинарная ПРОпаганда · 8:38
Ingredients
- Natural pork sausage casing1.5 m
- Pork shoulder, coarsely minced250g
- Pork belly or firm pork fat, finely diced100g
- Pork liver or heart, finely chopped75g
- Garlic, crushed to a paste3 cloves
- Ground coriander seed1 1/2 tsp
- Dried kondari or summer savory1 tsp
- Ground blue fenugreek1/2 tsp
- Dried barberries, lightly crushed1 tbsp
- Hot red pepper flakes1/2 tsp
- Black pepper1/2 tsp
- Fine salt1 tsp
- Cold water2 tbsp
- Pork fat or neutral oil, for frying1 tbsp
- Tkemali sauce, to serve2 tbsp
- Red onion, thinly sliced, to serve1/2 small
- Pomegranate seeds, to serve1 tbsp
Method
- Rinse the pork casing inside and out under cool running water, then soak it in fresh cool water while you prepare the filling.
- Combine the minced pork shoulder, diced pork belly, chopped liver or heart, garlic, coriander, kondari, blue fenugreek, barberries, red pepper flakes, black pepper, salt, and cold water in a chilled bowl.
- Mix firmly by hand for 3 to 4 minutes until the mixture becomes sticky and cohesive, keeping the fat visible rather than mashed.
- Fry a teaspoon of the filling in a small pan, taste it, and adjust salt or pepper if needed.
- Thread the soaked casing onto a sausage funnel and fill it loosely with the meat mixture, avoiding air pockets and leaving a little room for expansion.
- Twist the filled casing into 4 short sausages, tying the ends securely with kitchen string.
- Prick each sausage once or twice with a fine needle where any air pockets are visible.
- Bring a pot of water to a bare simmer, add the kupati, and poach gently for 10 minutes without letting the water boil.
- Lift the sausages out carefully and dry them well with a towel.
- Heat the pork fat or oil in a heavy skillet over medium heat and fry the kupati for 10 to 12 minutes, turning often, until browned, taut, and lightly blistered on all sides.
- Serve hot with tkemali, sliced red onion, and pomegranate seeds.
Common questions
What can I substitute for kondari and blue fenugreek if I can't find them?
Use summer savory for kondari if possible, or a mix of thyme and a little oregano. For blue fenugreek, use a small amount of regular fenugreek plus extra coriander. Start light, since both can turn bitter.
How long does it take to make Kupati from start to finish?
Plan on about 1.5 to 2.5 hours total, including casing prep, mixing, stuffing, and resting. If you’re grinding meat yourself or chilling everything well, add extra time for cleanup and organization.
What are the most common mistakes when making Kupati?
Overmixing until the fat disappears, stuffing too tightly, and skipping the fry test are the biggest mistakes. Also avoid puncturing the casing too much; a few tiny pricks are enough to release trapped air.
How should I store raw or cooked Kupati?
Keep raw Kupati refrigerated and cook within 1 day for best quality. Cooked sausages will hold 3 to 4 days in the fridge. For longer storage, freeze tightly wrapped portions for up to 2 to 3 months.
What is the best way to serve Kupati?
Serve hot with bread, mustard, fresh herbs, and pickles, or alongside roasted potatoes and onions. It also pairs well with tart sauces or a simple salad to balance the rich pork and liver filling.