Cook kupaty for 7 minutes. In a slow cooker, cook kupaty for 15 minutes in the “Steam” mode.
How to cook kupaty
Pork (not fatty) – 1.5 kilograms Pork
lard (fresh) – 150 grams
Pork intestines (thin) – 2 meters
Pomegranate (grain or barberry) – 3 tablespoons
Mineral water (carbonated) – 500 milliliters
Bulb onion – 2 pieces
Garlic – 5 cloves Ground cloves
– 2 pinches Ground
cinnamon – 2 pinches
Ground coriander – 2 pinches
Ground red pepper – to taste
Black pepper (ground) – to taste
Salt – to taste
How to cook kupat Clean
the pork intestines, rinse well under cold running water, soak for 2 hours in mineral water.
Check for holes in the guts. If there is, then in the future you need to twist the intestines in these places. Cut the pork meat into small pieces, pass through a meat grinder with a large grill along with garlic and onions. Cut the fat and also pass through a meat grinder. Add pomegranate seeds or barberry, which must first be ground in a mortar; cloves, cinnamon, coriander, black and red pepper, salt. To mix everything.
Using a sausage stuffer, tie one end of the intestines with cooking string and start filling them with minced meat, twisting the intestines every 15 centimeters, thereby forming sausages. If there is no nozzle, take a plastic bottle, cut off the bottom of it and fill the intestines with minced meat through it. After the intestines are filled with minced meat, tie them with cooking string from the other end.
How long to cook kupaty
Boil lightly salted water in a saucepan, put kupaty in it and leave to cook for 7 minutes.
How much to cook in a slow
cooker Put kupaty in a multicooker bowl, pour hot water, salt the water. Set the multicooker to the “Steam” mode and the cooking time is 15 minutes.
Calorie boiled kupat – 275 kcal / 100 grams.
The shelf life of boiled kupat is 3 days in the refrigerator.
It is better to take a pomegranate of good maturity, while you can increase the rate. In boiling water, you can add bay leaves and peppercorns. Immediately before serving the dish, you can sprinkle the kupaty with finely chopped fresh herbs (parsley, dill, green onions, basil or a mix of them) and chopped onion rings.
Spices can be added to minced meat: suneli hops (1.5 teaspoons) and nutmeg (1.5 teaspoons).