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Kupaty Sausages in Gravy (Skillet Method)

Make dinner hearty and mouthwatering — it's not hard! Kupaty simmered in gravy in a skillet will win over any fan of homemade sausage. Usually kupaty are fried, oven-baked, or grilled — cooking them in gravy is rarer, but that's a shame, because they come out incredibly juicy and flavorful! The gravy in this recipe pairs beautifully with pork kupaty.

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Kupaty with gravy in a frying pan
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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 30 % 9 g
Fats 53 % 16 g
Carbohydrates 17 % 5 g
204 kcal
GI: 67 / 17 / 17
    1. Rinse the pork and cut it into pieces — don't trim the fat, it keeps the kupaty juicier. The size and shape don't matter, as long as the pieces fit through a meat grinder. Grind the pork. 2. Peel the onion and garlic. Press the garlic into the bowl of ground meat, and grind the onion through the grinder — plenty of onion keeps the pork tender and juicy. 3. Now the spices: add the black pepper, chili, paprika, dried basil, and herbes de Provence. Mix everything as thoroughly as you can. 4. Pour the water into the meat and mix. Cover the bowl (or seal it with plastic wrap) and refrigerate for 2 hours. 5. Using a sausage-stuffing attachment on the grinder, fill the casings with the meat, twisting or tying off links every 5 inches (12–13 cm) with kitchen twine. 6. You can cook the kupaty right away or freeze them, depending on how many people you're feeding. 7. Heat the vegetable oil in a large skillet, add the kupaty, and cook over low heat for 4–5 minutes. 8. Meanwhile, peel the onion and slice it into rings. Wash the pear and cut out the seedy core. Add the onion and pear to the skillet and cook another 2 minutes. 9. In a small bowl, combine the tomato sauce, cornstarch, Worcestershire sauce, caraway, coriander, and brown sugar. Add the water and stir until smooth, then stir in the rinsed raisins. 10. Pour the sauce into the skillet, cover, and cook over very low heat for 8–10 minutes. By then the kupaty will be cooked through and the sauce will have thickened. Couscous makes a great side, but use whatever you like. Enjoy!

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

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Pear - 42  kcal/100g
  • Dried pear - 246  kcal/100g
  • Canned pears - 76  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Cumin - 333  kcal/100g
  • Raisins - 280  kcal/100g
  • Kishmish - 279  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Paprika - 289  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Corn starch - 329  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Worcestershire sauce - 78  kcal/100g
  • Pork intestines - 602  kcal/100g

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