Entree: Georgia – Samegrelo – კუპატი ➤ Kupati (Samegrelo-style fresh pork sausage seasoned with garlic and regional spices, often poached then pan-seared)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 28 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) ground pork, 70–80% lean
- 8 oz (225 g) pork back fat or fatty pork trimmings, finely chopped
- 1/3 cup (65 g) cooked short-grain white rice
- 1 medium onion (about 6 oz / 170 g), finely chopped
- 4 cloves garlic (about 12 g), minced
- 1.5 tsp (9 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) blue fenugreek or khmeli suneli (optional for authentic Georgian flavor)
- 1/4 cup (60 ml) cold water or ice water
- Hog casings, soaked, rinsed and trimmed

Instructions

1. In a large bowl combine the ground pork, chopped pork fat, cooked rice, finely chopped onion, minced garlic, salt, pepper, ground coriander and blue fenugreek if using. Add the cold water and mix by hand until the mixture is sticky and well combined; chill the mixture for 30–60 minutes to firm up.
2. Fit a sausage stuffer or a clean funnel onto prepared hog casings. Fill casings with the meat mixture, forming 6–8-inch (15–20 cm) links and avoid overfilling to prevent bursting. Twist into links and prick any air pockets with a needle.
3. To cook, bring a large pot of water to a gentle simmer (do not boil). Add the sausages and poach gently for 20–25 minutes until they reach an internal temperature of 160°F (71°C).
4. Remove sausages from the water, pat dry, and finish by pan-searing in a hot skillet with a little oil for 2–3 minutes per side until nicely browned, or grill briefly to develop color.
5. Serve hot with coarse mustard, pickled vegetables, or traditional Georgian sides such as mchadi (cornbread) and ajika for an authentic Samegrelo presentation.