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Pan-Fried Kupaty (Georgian Sausages)

Juicy, golden kupaty fried right in the skillet—mmm, so good! You won't want to miss these.

IrinaAuthor avatar
Recipe author
Kupaty in guts with bacon 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 57 % 17 g
Fats 33 % 10 g
Carbohydrates 10 % 3 g
169 kcal
GI: 100 / 0 / 0
  • Finely chop the chicken, fatback, and onion by hand—it's better not to use a grinder. (You can swap the chicken and fatback for a classic beef-and-pork mix; I sometimes like lamb and pork, too—it's up to you.) Finely chop the garlic and stir it into the chicken. Season with salt, pepper, and your favorite spices, mix, and let it sit for about 20 minutes. Clean the pork casing and pack the seasoned meat into it, which is easiest with a sausage-stuffing attachment for a meat grinder. Keep each sausage small and single-serving. Before frying, tie the sausages off with thick kitchen twine so they look like little horseshoes, then dip them in boiling water for 1–2 minutes. Lift them out and hang them to dry a bit so they hold together.
  • Then fry them in a skillet (or however you like). One useful note: many cooks pierce the casing with a needle so the sausages don't burst while frying. Experienced cooks skip this, though—piercing lets the juices run out—and simply fry over low heat.
  • Fried kupaty go great with a tart sauce like Georgian tkemali (sour plum sauce). And a glass of Georgian wine, of course!

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

  • Pork fat - 871  kcal/100g
  • Melted pork fat - 947  kcal/100g
  • Pork rinds - 895  kcal/100g
  • Lard - 797  kcal/100g
  • Spy - 658  kcal/100g
  • Garlic - 143  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Pork intestines - 602  kcal/100g

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