Georgian Sausage (Kupati) ------------------------- 1 pound pork butt 1/2 pound hard fatback (or salt pork, blanched for 15 minutes and chilled) 2 large garlic cloves, peeled 1 teaspoon dried summer savory 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon freshly ground black pepper 2 teaspoons salt 1/4 cup tkemali sauce Grind together medium-fine the pork butt, fatback, and garlic. Thoroughly work in the spices with your hands, then stir in the tkemali sauce. Optionally (and to be authentic) stuff the mixture into casings to make sausages about 1 1/2 inches in diameter. Tie the casings at 8-inch intervals, tying off each link twice so that they can be cut apart. Separate the links and shape into horseshoes or coils. Or simply shape into patties. Either grill or fry the kupati in a skillet. Serves 4. From: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein.
Soak casings for about an hour in warm water to soften them. Before using the casings, rinse them out by putting the end over a funnel and pouring cool water through them several times.
inal step -
deep kupati in boiling water for about a min.
Let them dry.
Grill them until the sausages in casings are
Serve with fresh tomato and greens.