Entree: Russia – Caucasus Russia – Купати ➤ Kupati (Grilled or pan-seared Caucasian pork sausages seasoned with garlic and regional spices)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
17 min
Additional
30 min
Total
55 min
Ingredients
- 2 lb (900 g) pork shoulder, coarsely ground
- 8 oz (225 g) pork fatback, finely chopped
- 1 large onion, about 8 oz (225 g), grated or very finely chopped
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) black pepper, freshly ground
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground fenugreek or blue fenugreek (utskho suneli) if available
- 1/2 tsp (2 g) smoked paprika (optional)
- 1/4 cup (60 ml) dry white wine or cold water
- 10 ft (3 m) natural hog casings, soaked in warm water and rinsed
- 2 tbsp (30 ml) sunflower oil or vegetable oil for finishing
Instructions
1. In a large bowl combine the coarsely ground pork shoulder, pork fatback, grated onion, minced garlic, salt, pepper, ground coriander, fenugreek and smoked paprika. Mix gently but thoroughly until evenly combined; add the wine or water to help bind the mixture. Chill mixture 30–60 minutes to firm up.
2. Fit a sausage stuffer (or use a stuffer attachment on a stand mixer) and load with the chilled meat mixture. Slide the rinsed hog casing onto the nozzle and carefully stuff into 6–8 inch (15–20 cm) links, tying or twisting between links. Prick any large air pockets with a needle and reform.
3. To set the sausages, bring a large pot of water to a gentle simmer (not boiling). Poach the sausages in batches 10–12 minutes until they reach about 150°F (65°C) internally. Remove and drain on a rack; let cool slightly.
4. Heat a cast-iron skillet or grill over medium-high heat and add the oil. Sear the poached sausages 2–3 minutes per side until well browned and crisped, turning to color all sides. Finish on the grill for added smokiness if desired.
5. Serve hot with crusty bread, grilled onions, a dollop of tangy adjika or mustard, and pickled vegetables typical of the Caucasus.
