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Turkey Kupaty (Georgian-Style Sausages)

Make a wonderfully delicious turkey dish and treat your family! Kupaty — homemade Caucasian sausages — can be boiled, baked, grilled, or pan-fried. They're a great choice for dinner. Serve them with vegetables, rice, buckwheat, or boiled or baked potatoes. This recipe pan-fries the sausages with vegetables: the sausages soak up the juices and aroma of the vegetables, and the result is incredibly good. Use bell peppers of different colors to make the dish look brighter and more appetizing. Kupaty freeze well, so you can set some aside for later.

Lilik75Author avatar
Recipe author
Turkey rolls
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 15 g
Fats 51 % 18 g
Carbohydrates 6 % 2 g
233 kcal
GI: 100 / 0 / 0
  • How do you make turkey kupaty?
    1. First, rinse and pat dry the turkey fillet, then cut the meat into rough pieces. 2. Grind the turkey through a meat grinder using a fine plate. You can finely chop it by hand instead, but the sausages won't be as tender. 3. Peel the onion and garlic. Finely dice the onion and grate the garlic on a fine grater (or use a press). Add the onion and garlic to the ground meat. 4. Peel, wash, and finely grate the carrots, and add them to the bowl of ground meat. 5. Now add the spices: paprika, ground black and red pepper, coriander, a pinch of ground nutmeg, and salt. Mix everything well. 6. Fill the prepared casings with the meat mixture using a sausage-stuffing attachment for your meat grinder. Tie off the ends of each sausage with kitchen string, and prick each one in 2 or 3 places with a needle. 7. Seed and wash the bell peppers, then cut them into thin strips. Peel the onion and slice it into half-rings. Peel the garlic and cut it into thin slices. 8. Pour vegetable oil into a skillet and set it over the heat. When the oil is hot, add the vegetables and fry until softened. 9. You can freeze some of the sausages and cook the rest. If you're feeding a crowd, cook it all at once — but since they won't all fit in the pan, work in batches. 10. Add the sausages to the vegetables and fry until browned on all sides. Serve hot, garnished with fresh herbs if you like. Enjoy!
  • Every oil is good only up to its smoke point — the temperature at which it starts to burn and form harmful compounds. Learn to gauge the right frying temperature and pick the best oil for the job (and which ones to skip altogether).
  • Important: the wrong pan can ruin even the best recipe. Learn how to choose the ideal pan for different dishes.
  • If you use a pre-made spice blend, always check the label. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.

Caloric content of the products possible in the composition of the dish

  • Turkey carcass without skin - 161  kcal/100g
  • Turkey of the II category - 194  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Paprika - 289  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Pork intestines - 602  kcal/100g
  • Nutmeg - 556  kcal/100g

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