Entree: Georgia – Imereti – კუპატი ➤ Kupati (Traditional Georgian spiced pork and beef sausages typically grilled or fried)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 15 min

Additional 1 hr 15 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) pork shoulder, coarsely ground
- 1 lb (454 g) beef chuck, coarsely ground
- 1 cup (150 g) yellow onion, finely chopped
- 4 cloves (about 12 g) garlic, minced
- 2 tbsp (30 ml) coarse sea salt
- 2 tsp (10 ml) freshly ground black pepper
- 1 tbsp (15 ml) ground coriander
- 2 tsp (10 ml) ground blue fenugreek (utsqho suneli) or substitute ground fenugreek if unavailable
- 1 tsp (5 ml) ground allspice
- 1/4 cup (60 ml) cold water
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) vegetable oil for mixing
- 8 ft (2.4 m) hog casings, soaked and rinsed (or natural sheep casings)
- 2 tbsp (30 ml) lard or butter, for frying/grilling finish (optional)

Instructions

1. Place the ground pork and beef in a large bowl; add the chopped onion, minced garlic, salt, pepper, coriander, blue fenugreek, and allspice. Mix by hand until evenly combined.
2. Add the cold water, red wine vinegar, and vegetable oil; continue mixing until the mixture is sticky and cohesive, about 2–3 minutes. Cover and refrigerate for 30 minutes to allow flavors to meld.
3. While the meat chills, prepare hog casings by soaking in warm water for 30 minutes, then flush with running water to remove excess salt. Keep casings in a bowl of water until ready to use.
4. Fit a sausage stuffer or a large funnel onto a stand mixer attachment or stuffing tube. Slide one end of a casing onto the nozzle, leaving a 6-inch (15 cm) tail.
5. Stuff the meat mixture into the casing with a medium-coarse fill, avoiding air pockets. Twist into 6–8 inch (15–20 cm) links, pinching and twisting between links to form individual sausages. Prick any large air bubbles with a skewer.
6. Place the formed sausages on a tray, cover lightly, and refrigerate for at least 1 hour to firm up the texture. For best flavor, refrigerate overnight.
7. To cook, preheat a grill or heavy skillet over medium heat. If grilling, oil the grate. If pan-frying, heat 1 tbsp (15 ml) lard or butter in the skillet.
8. Grill or pan-fry the sausages, turning frequently, until browned and cooked through, about 12–15 minutes, until internal temperature reaches 160°F (71°C).
9. Let rest 5 minutes, then serve hot with traditional Georgian sides such as pickled vegetables, tkemali, or fresh herbs.