Title: Kupaty (Georgian Beef & Lamb Sausage)
Categories: Sausage Scratch Jewish Sephardic Georgian
Yield: 1 Servings

1 1/2	lb	Boneless beef, cut in 1/2" pieces
1/2	lb	Boneless lamb, cut into 1/2 in pieces
1/4	lb	Lamb fat, cut into 1/2-in pieces
2	md	(1 cup) onions, chopped
1		Clove garlic, chopped
2	ts	Salt
1/2	ts	Pepper
1/4	ts	Ground cinnamon
1/4	c	Water
2	tb	Barberries, OR
1	c	Fresh pomegranate seeds-opt
48		Inches (abt) veal or cow small intestines, cleaned & prepare

These plump, spiced sausage are prepared in autumn when pomegranates are ripe & evenings are cool. Then sausages are made, blanched in boiling water & left to dry, hanging from a stick on the veranda. Cool air wafting between sausages assists in ripening and drying. Some people air-dry sausage in 2 weeks, others use them after 24 hrs. A memorable sight when walking along shady streets in Georgia is to see sausages drying on verandas -- a sure sign that autumn has arrived.

1. Grind both meats, fat, onions, & garlic together. Mix in by hand salt, pepper, cinnamon, & water. Mix well, then carefully stir in barberries or pomegranate seeds, if used.

2. Cut intestine into 12-inch pieces & sew up one end of each piece. Stuff w/meat mix -- not too tightly, leaving some space for expansion. Sew up other end of sausage. Curl 2 ends together and tie them into a circle. Immerse sausage into boiling water for 1 min. (The Georgians would remove them from water, slip them onto a long stick, & hang them in a cool & shady spot to dry for a day or two. For us refrigeration is safer.)

3. To cook, panfry kupaty in several tbs of corn oil until brown on each side, abt 5 mins over moderate heat. Serve warm. Makes 4 to 5 sausages.

NOTE: Kosher butchers generally stock intestines for stuffing (kishke).

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

previous

next