You will need
    • For kupaty from the offal:
    • 1 kg of beef offal (liver
    • heart
    • easy);
    • 20 g pork intestines;
    • 1-3 acute pod green or red pepper;
    • 4-8 cloves of garlic;
    • 1 medium bunch fresh cilantro;
    • 1/2 tsp crushed coriander
    • utsho-suneli;
    • coriander;
    • salt;
    • ground black pepper;
    • fat for frying.
    • For kupaty-pork:
    • 260 g pork fat;
    • 25 g onion;
    • 10 g of vinegar;
    • 5 g of dry pork intestines;
    • Pomegranate 10 g or 15 g of barberry beans;
    • garlic;
    • spices to taste;
    • salt;
    • ground black pepper.
Rinse the pig's intestines on the outside and inside running cold water. It is recommended to use as a scrub cornmeal. Then put the guts of an hour in a solution of soda to remove the smell. Per litre of water put 3-4 tablespoons of baking soda. After this again wash your gut and check them for holes. If there is, then it will bathe in this place to tie up.
Meat or offal wash. Liver, heart and lungs scald with boiling water. Then chop with onions. Please note that meat for kupaty should be finely cut, if they mince, the taste of the sausages will be quite different.
If for making you think lean meat, add fat, chopped into small cubes. Then put the crushed garlic, cilantro, cinnamon, cloves, black pepper, barberries and other spices. Add salt, pepper and carefully knead the meat. If it turns out very dry, add a little water.
Fill the prepared stuffing guts. You can use an ordinary watering can or a special attachment on a meat grinder. Fill in the gut is not very tight. They should not burst during heat treatment. The length of one sausage equals 25-30 cm the ends of the bandage and connect with twine. Then cut the finished fried sausages and tie together the ends of each sausage to make a "horseshoe".
Boil in a saucepan the water, salt and soak in it bathe for just one or two minutes. Then traditionally sausage is put on a stick and hung in a cool dark place. After a primary heat treatment they can be stored up to two weeks.
Then fried sausages roasted on the grill (the grill, skewer) or the pan. What method of cooking you choose, be sure after boiling (just before frying) pierce sausages with a fork or toothpick (8-10 times), went to excess fluid. And then fry on all sides on the grill or in a frying pan with melted fat.