Kupati - Georgian spicy sausages in pictures

Here is a generic  recipe which may vary from region to region or even family to family.

Georgian Sausage (Kupati)
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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.

 I use the next basic spaces: onion, garlic, salt, dried barberries, ground cinnamon, crashed red pepper, summer savory

 Casing

 Traditional recipe recommends pork but I have used as an experiment  grounded turkey breast.  
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.

Clean the grinder then remove grinder attachment, wash and dry it well, and reassemble it, adding the sausage stuffer accessory. Feed a piece of casing onto the sausage stuffer, leaving only an inch or two of the casing hanging off the end of the stuffer. Tie a knot in the end of the casing.

 Place a flat dish below the sausage stuffer to catch the stuffed casing.

 Use all the ground meat to fill out casing. Tie the end, spread evenly.

Use natural fiber tread such as cotton or silk

 

 Form the stuffed casing in loop and tie both ends together.

Final step - 
deep kupati in boiling water for about a min. 
Let them dry.

Grill them until the sausages in casings are 
nicely browned.

Serve with fresh tomato and greens.