Beef kupaty in the oven. Kupaty with potatoes in the oven. th way to fry kupaty in a frying pan with preliminary stewing

In the old days, almost everyone who kept poultry or livestock prepared kupats.

However, when cooked and served, kupats have unique notes, which makes them a real Georgian dish. Today we will tell you how to cook kupaty in the oven.

Kupaty at home

Cooking time: 40 minutes.

1 kg boneless pork meat;
250 g fresh lard;
4 cloves of garlic;
favorite spices for meat;
black pepper and salt;
1 tbsp. l. vegetable oil;
50 ml boiled water.

Cooking method:

Cut the meat and lard into small slices and pass through a meat grinder.
Grind the garlic using a press and add to the resulting minced meat.
Add salt, spices and water there. Mix well.
Take a sheet of foil and grease it with vegetable oil.
Coat your palms with a small amount of vegetable oil and form the minced meat into small sausages.
Place each sausage on a separate sheet of foil and roll tightly. Make several punctures using a thick needle.
Place the wrapped sausages on a baking sheet and place in a hot oven. It should be baked at 180 degrees.
After half an hour, unwrap the sausages and bake until they are browned.

Kupaty prepared in this way are the most delicious and fresh. In order not to bother with the guts, you can use regular foil. The dish is prepared quickly and extremely simply.

Kupaty in Bulgarian

1 kg of beef meat;
3 pcs. red bell pepper;
2 tbsp. l. olive oil;
2 bay leaves;
fine salt;
any spices for meat.

Cooking method:

Cut the meat into small pieces and pass through a meat grinder.
Wash the peppers, remove seeds and cut into very small cubes.
Combine minced meat, peppers, spices and salt together in a deep bowl. Mix thoroughly.
Place the finished minced meat in a pastry bag. If you don’t have it, you can put it in a regular plastic bag.
Press a small amount of minced meat into a sausage shape onto the cling film. Next, wrap tightly and tie the ends tightly with thread.
Boil water in a saucepan and add bay leaves. Boil the kupaty in this water for 3-4 minutes.
Grease a baking sheet with oil. Once the sausages have cooled a little, unwrap them and place them on a baking sheet.
Preheat the oven to 180 degrees and place a baking sheet there. Wait for it to cook.

Thanks to bell pepper, such kupats will be not only appetizing, but also beautiful. They should be served with mashed potatoes or stewed vegetables.

Baked kupaty with potatoes

1.5 kg of semi-finished kupats;
1.5 kg of potatoes;
4 cloves of garlic;
2 tbsp. l. tomato paste;
2 tbsp. l. sour cream;
salt and spices.

Cooking method:

Wash and peel the potatoes well. Cut into 4-6 wedges.
Pass the garlic through a press.
Boil water and boil the kupaty there for about 5 minutes.
Place kupats and potatoes in a baking sleeve. Add salt, seasonings, sour cream, tomato paste and garlic. Tie the sleeve and shake, mixing the contents.
Make several holes in the sleeve and place on a baking sheet. It should be baked at 200 degrees.

This is a great option for preparing a quick and satisfying meal when guests are on the doorstep. You can buy semi-finished products in advance and freeze them.

Kupaty with cheese

Cooking time: 50 minutes.

4 kupatas;
4-5 medium potatoes;
1 onion;
1 clove of garlic;
100 g hard cheese;
salt.

Cooking method:

Peel the tubers and cut into 4 slices.
Chop the onion into half rings.
Boil the kupats in water for 5 minutes.
Place kupats, potatoes, onions and salt to taste in the baking sleeve. Tie and shake lightly.
Place in the oven at 180 degrees for 35 minutes.
During this time, pass the garlic and cheese through a grater and mix.
After the specified time has passed, remove the baking sheet, carefully cut the sleeve and sprinkle the dish with cheese and garlic. Place back in the oven for 15 minutes.

The finished dish turns out to be very satisfying. This is a great option for a quick lunch.

Chicken kupaty with herbs

Cooking time: 30 minutes.

1.5 kg chicken fillet;
300 g chicken hearts;
2 onions;
3 cloves of garlic;
250 ml heavy cream;
natural intestines for making sausages;
a bunch of greens (parsley and dill);
black pepper and salt;
1 tbsp. l. vegetable oil.

Cooking method:

Cut the chicken fillet into small pieces.
Rinse the hearts with water and cut off the top part where the fat and blood vessels are located. Finely chop the rest.
Peel the onion and cut into quarters.
Pass the chicken fillet, onions and cut-off parts of hearts through a meat grinder twice.
Pass the garlic through a fine grater and finely chop the greens.
Combine minced meat, garlic, herbs, salt, peppers and cream together in a deep bowl. Mix thoroughly so that the minced meat is properly saturated with air.
Fill the intestines with minced meat so that they are half empty, since the contents increase in size when baked. Twist the intestines every 10 cm and tie tightly with thread.
Place the resulting semi-finished product in the refrigerator for 2 hours.
Set the 190 degree mark on the oven. Grease a baking sheet with vegetable oil and place the sausages there. Don't forget to pierce them in several places so that the shell does not burst. Place in the oven and wait for it to cook.

Chicken kupaty with cream turns out amazingly juicy. They will not leave anyone indifferent.

Kupaty with ginger in the oven

Cooking time: 30 minutes.

5 kupats;
2 onions;
3 medium tomatoes;
5 cm ginger root;
5 cloves of garlic;
3 tbsp. l. sour cream;
a small bunch of greenery;
3 tbsp. l. tomato paste;
seasoning "Provencal herbs".

Cooking method:

Cut the kupats crosswise into thick 1.5 cm slices.
Peel the garlic and onion and chop finely.
Grate the ginger root on a coarse grater. Cut the tomatoes into cubes.
Place the vegetables in a separate bowl and stir.
Now let's prepare the sauce. In a separate bowl, combine sour cream, tomato paste, seasoning and salt. Mix everything thoroughly.
Pour the sauce over the vegetables and add chopped herbs. Stir again.
Take a baking dish and grease with vegetable oil. Place kupat circles on the bottom. Place vegetable mixture on top.
Set the oven to 180 degrees and bake until done.

Any side dish is suitable for kupaty with vegetables - potatoes, buckwheat, rice or pasta.

Chef tricks

To ensure that the kupats always turn out delicious, you can use some tips. There are subtleties on how to properly cook sausages in the oven:

If you make kupats yourself, then make them no more than 12 cm in length.
To prevent the sausages from bursting, place them in boiling water for a few minutes.
Pierce store-bought kupats with a toothpick so that excess moisture and air do not interfere with the preparation of the dish.
To make the kupats golden brown, grease them with vegetable oil.
If you want to make your own sausages, but don’t have a special attachment to fill the intestines, you can make a homemade device. Take a regular 0.5 liter plastic bottle, cut off the bottom and fill it with minced meat. Place the intestine on the neck of the bottle and squeeze out the minced meat.
During the cooking process, kupaty can be poured on top with fat, which is released from them. This will make them even juicier.
Frozen kupaty should be thawed before cooking.

The biggest advantage of baking kupat in the oven is that you can cook a large number of sausages this way. They should be served immediately after cooking. Various sauces and vegetable salads go well with kupat.

If you follow the above recipes, you can prepare tender and flavorful sausages that cannot be distinguished from a Georgian delicacy. And, of course, don’t forget about fun company and red wine!

Read also:

How to quickly and deliciously cook eggplants in the oven...

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , Art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

2 years ago

Many dishes of Georgian cuisine have firmly established themselves on our tables. Spicy, bright, incredibly tasty, aromatic and juicy sausages fried over an open fire are kupaty. Today we will discuss how to bake kupaty in the oven. How long should you cook this dish so that it is perfectly fried and juicy? Let's talk about this topic.

If you decide to cook real Georgian sausages in your home kitchen, you need to know not only some culinary secrets, but also how long to fry the kupats in the oven. The cooking time directly depends on the size of the sausages and can vary from 30 to 50 minutes.

Advice! If your oven has a grill function, be sure to use it.

So, we have decided how long to bake kupaty in the oven. Readiness is easily determined by the golden crust of the sausages. It is advisable to cook them in a natural shell. Most often, cooks use pork intestines.

In this case the finished sausages are pre-immersed in boiling water for three minutes. Do not skip this step, otherwise the natural casing may burst during baking.

Advice! To make the kupats juicy, periodically water them with the released fat.

For convenience, use a baking sheet, although Georgian chefs cook kupats exclusively over an open fire. If desired, kupaty can be baked on a wire rack, but be sure to place a tray underneath.

Kupaty is a meat dish whose homeland is considered to be Georgia. And no matter how we cook them - in the oven, in a frying pan, on the grill, in the microwave or even in a slow cooker - these aromatic sausages will be delicious.

But there is one peculiarity - often the natural shell of kupats bursts during frying. Because of this, not only the appearance, but also the taste deteriorates - juice and fat leak out, that is, the sausages become dry and hard. There are several tricks that make kupats always crispy, appetizing and whole.

How to cook kupaty correctly

In general, in fact, all the secrets of proper roasting of kupat can be summarized. The main thing is to understand why they crack. This happens due to the rapid heating of the liquid inside - a lot of steam is formed at once, and the thin shell simply cannot withstand its pressure. In addition, at this moment, the natural protein in the intestine itself sharply coagulates, that is, at the same time, the elastic qualities of the membrane deteriorate.

There is only one conclusion - you need to avoid sudden temperature changes, reduce the possible vapor pressure inside and achieve a gradual decrease in the elasticity of the intestine.

Why cook kupaty

That is why kupaty or any other homemade sausage in a natural casing must be boiled before frying, baking or smoking.

To get the desired effect, they should be boiled according to special rules:

pour cold water into a saucepan and place on medium heat;
immediately lower the sausages;
heat gradually to 80 degrees;
Maintaining this temperature and not allowing the water to boil, cook for 15-20 minutes.

Very convenient to use. If you don’t have such a device yet, then the temperature can be determined by eye - when the water with sausages warms up to 65-70 degrees, foam begins to form on its surface. After this moment, we wait another 1-2 minutes - we got the 80 we needed. Now we turn the heat to minimum so that this temperature is maintained constant.

We take out the prepared kupats - now you can fry them, bake them, etc. You can also put them in the freezer. Only then it is important not to forget to defrost it well, otherwise, due to the large temperature difference, even the prepared shell may burst.

Bake in the oven

The easiest way is to bake these sausages in the oven. We place the cooked semi-finished products on the grill.

As soon as the oven warms up to 180 degrees, place the baking sheet in it for 20-30 minutes. If there is a “grill” function, turn it on immediately, the time can be reduced to 3-5 minutes. When the browned crust becomes appetizing, serve the sausages to the table.

By the way, if you cook kupaty in the oven in a sleeve or foil, you can add some vegetables - you get a complete dish with a tasty side dish.

Cooking in a frying pan or slow cooker

You can fry kupaty in a regular frying pan. Here everything is even simpler - over medium heat, in a greased deep and thick frying pan, fry the meat on both sides.

These Georgian sausages are prepared in the same way in a slow cooker on the “frying” mode.

You can also make unprepared kupats in a frying pan or multi-pot. To do this, put our meat food in a container, pour 0.5-1 cups of cold water, 1 tbsp. vegetable oil and cover with a lid. As soon as the water boils, remove the lid. When the liquid evaporates, the kupats will fry. Just remember to turn them over to the other side. This method is also a good way to prevent cracking of the natural shell, especially if the fire was small at first. In the cartoon at this stage it is better to select the “quenching” mode.

Baths in the microwave

The fastest way to prepare kupat is in the microwave. It takes about 15 minutes for the meat inside the casing to become cooked. True, you won’t get a golden brown crust on top, unless your microwave oven has a built-in grill. In this case, we divide the cooking into 2 stages:

Pre-cooked sausages, not forgetting to cover, are kept in the microwave for 10 minutes at the highest power;
then remove the lid and grill until golden brown.

Grill and barbecue

All meat tastes best when cooked outdoors. Kupaty is no exception. Crispy, crispy crust, special incredibly appetizing aroma and juicy minced meat - the taste is simply delicious!

However, it is very difficult to fry any sausage on the grill without cracking the skin. Therefore, I advise you not to forget to pre-weld them and be sure to pin them. It’s just great if you send the kupats to the grill not cold, but warmed up to 60-70 degrees - this way the risk of cracking will be even less.

In addition, homemade kupats turn out delicious if smoked. To do this you need to have a smokehouse.

At the end, I offer a video of a simple recipe for incredibly tasty kupats:

What new things can be prepared quickly and tasty - simple recipes

A tasty and satisfying dish - kupaty baked with potatoes in the oven. The moderately hot, spicy sauce gives both potatoes and sausages an unforgettable aroma and taste.

3 servings

1 hour 30 minutes

240 kcal

No ratings yet

A hearty, appetizing, tasty dish - potatoes and kupaty in the oven. You will learn how to cook it using this detailed step-by-step recipe. Attributes of Caucasian cuisine - spicy hot sauce, delicious baked meat will appear on your table. The cooking process is not troublesome and does not take long, and in the hour that the dish spends in the oven, you will have time to set the table and prepare a delicious salad. In addition, you will learn the intricacies of using a baking sleeve, which will always come in handy in the kitchen.

Kitchen appliances and utensils: oven, baking dish or baking sheet, cutting board, fine grater or garlic press, knife, deep bowl, tablespoon, baking sleeve, wooden toothpick.

Ingredients

Step-by-step preparation

Wash and peel 500 g of potatoes, then cut each potato into 4-8 pieces.
Peel, rinse and cut 2 medium-sized onions into half rings or quarter rings.
Peel and chop the garlic cloves (2 pcs.) – pass through a garlic press or grate on a grater with fine holes. For the sauce, mix 3 tbsp. l. sour cream, 1 tsp. salt and dry dill, ½ tsp each. ground black pepper and dried basil, chopped garlic and 1 tsp. ready mustard.
Place the chopped potatoes and onions in a deep bowl, pour the sauce over them and toss well to coat each slice.
Place potatoes and onions in a baking sleeve.
Prick the sausages (kupaty) with a toothpick in several places on all sides so that the casing does not burst during baking.
Place the sausages on top of the potatoes, force the air out of the sleeve and secure the end well with ties or a clip.
Place the sleeve in a baking dish or on a baking sheet, making several punctures in it - this way the sleeve will not swell. Bake kupaty with potatoes for 1 hour at 200°C. Serve with seasonal vegetables and sauces of your choice. Bon appetit!

Did you know? Kupaty is a dish of Caucasian cuisine. In Georgia, kupaty - horseshoe-shaped sausages are made from fatty pork (pork lard makes up at least ¼ of the total weight of minced meat) with a large number of different spices and seasonings. This is a very high-calorie and quite spicy dish.

The baking sleeve must be cut so that all the products fit and there are 15-20 cm of free ends.
Do not fill the baking sleeve very tightly: the ingredients should be placed in it more or less freely, then they will cook evenly.
Place the dish to bake so that the baking sleeve does not come into contact with the internal parts of the oven.
The maximum temperature for baking in the sleeve is 200°C. If you heat the oven too hot, the sleeve may crack or char. It is also unacceptable for the baking sleeve to come into contact with an open fire.
In 10-15 minutes. Before the end of baking, you can carefully cut the sleeve so that the dish is browned and covered with an appetizing crust.
There are now a large number of semi-finished products on sale that can be taken instead of kupats: a variety of grilled sausages, sausages, sausages, boiled sausages, etc.

Video recipe

Potatoes baked in a sleeve are already delicious. And if you bake kupaty with it, it’s absolutely delicious! Watch this video recipe and try to cook this dish yourself.