1. Main Page
  2. Snacks
  3. Kupaty on a grill pan

Kupaty Chicken Sausages on a Grill Pan

Seriously mouthwatering chicken sausages — go for it! Kupaty seared on a grill pan are the kind of thing you just can't say no to. Cream goes into the mixture to keep them tender and juicy, giving the meat incredible softness and a lighter color. The spices here are balanced as harmoniously as possible — but feel free to experiment, adding your favorites or more pepper for extra heat. Better not to over-spice, though; you can always dial up the heat later with a hot sauce.

Mila-MilaAuthor avatar
Recipe author
Kupaty on a grill pan
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 75 % 21 g
Fats 21 % 6 g
Carbohydrates 4 % 1 g
150 kcal
GI: 100 / 0 / 0
    1. Rinse the chicken breast well under running water and pat it dry, then cut it into long strips. Grind it through a meat grinder on the coarse plate, then grind it a second time on the fine plate. Chilling the meat in the freezer for 20–30 minutes first helps it grind cleanly. 2. Season the ground chicken with the coriander, nutmeg, black and red pepper, and ground ginger, plus the iodized and curing salts. Mix well. 3. Peel the garlic and press it into the meat. Pour in the cream and mix. Cover the bowl and refrigerate for 12 hours to cure — overnight is ideal. 4. Fill the prepared casings with the meat and tie off the kupaty with twine. Inspect each one and prick any air pockets with a needle. Don't pack the casings too tightly, since they shrink as they cook and can burst. 5. Bring about 2 liters of water to a boil in a pot, drop in the kupaty, and boil for just one minute, then lift them out and pat dry. 6. Brush each kupat generously with oil and lay them on a well-heated grill pan. Sear on both sides until browned. Chicken cooks fast, and the quick blanch speeds it up even more. Serve with vegetables and fresh herbs. Enjoy!

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

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Iodized salt - 0  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Pork intestines - 602  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Ginger Powder - 335  kcal/100g

Similar recipes

Related and additional categories: