Kupaty semi-finished products in a frying pan

Prepare another masterpiece of Georgian cuisine at home. Even a novice cook can cook kupaty according to this recipe. This recipe is also good because the kupats are first boiled and then fried. That is, in full readiness as a result, there is no doubt.

Ropotushka

Recipe author

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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 0 % 0 g

Fats 100 % 25 g

Carbohydrates 0 % 0 g

222 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Kupaty - Georgian spicy raw sausages from different types of meat in a natural pork gut shell. They can be cooked on the grill, boiled or fried. To prepare kupat in a frying pan, take fresh or frozen semi-finished products. You can take clean tap water. Vegetable oil - any refined, odorless.
Step 2:
If you have frozen semi-finished products, defrost them. To do this, remove them from the freezer in 6 hours. If the room is hot, leave the kupaty in the refrigerator. As a rule, the kupats, which are sold in a package, are ready for cooking. But if you bought the coupons on the market by weight or damaged the packaging, gently rinse them with running water and dry them. Carefully, so as not to damage the shell, cut them so that one sausage remains.
Step 3:
For cooking, you will need a frying pan with a thick bottom and high walls with a diameter of about 20 cm. In such a pan, the kupaty will cook evenly and will not be able to dry out if everything is done according to the recipe. Pour the water into a cold frying pan and spread the kupaty evenly. If you take a larger frying pan, keep in mind that you will need more water than indicated. Pour so that the kupats are half in the water.
Step 4:
Bring to a boil over high heat, reduce the heat to medium. Cook the kupaty for 4 minutes and turn them over to the other side. Cook until the water has almost completely evaporated.
Step 5:
Add vegetable oil and fry for about 10 more minutes. It is important not to miss the moment so that the sausages do not stick to the bottom of the pan. Otherwise, the delicate shell of the intestine may break, the filling will leak out and the kupaty will be spoiled. In several places, pierce the shell with a toothpick so that the kupats do not burst.
Step 6:
So that the kupats are evenly fried on all sides, make the fire lower than average and turn them over often. When they are well browned, the coupons are ready.