Kupaty is a traditional Georgian dish consisting of small sausages made from raw or minced meat, wrapped in a natural casing.
Cooking kupaty, as noted by the expert of the online publication BelNovosti, chef Yulia Arkhipova, does not require any special skills and takes very little time.
It is enough to fry them in a frying pan or on a grill, and a tasty and filling lunch or dinner is ready. However, to get real pleasure from this dish, you need to know some secrets of its preparation.
How to avoid problems when frying kupaty
To ensure that the sausage casing remains intact and keeps the juice inside, rather than splashing it all over the kitchen, it is worth taking a closer look at the following tips.
Pre-blanching
Before frying, it is recommended to drop the kupaty into boiling water for 1-2 minutes. This will seal the juices inside the casing and prevent them from breaking during frying. Blanching also removes excess fat and makes it easier to turn the sausages in the pan.
Drying
After blanching, pat the kupaty dry with paper towels to avoid oil splattering while frying.
Frying temperature
Don't use too much heat when cooking kupaty. Start with a moderate temperature so that the meat has time to cook and the casing doesn't burn. When one side of the sausages becomes golden brown, increase the heat to form a golden crust.
Using oil
Add a small amount of vegetable oil to the pan to prevent the kupaty from sticking and to give them extra flavor.
Expert: Julia Arkhipova
