How to fry homemade sausages. How to fry kupaty in a frying pan

Many lovers of meat products have heard more than once what kupaty is and how tasty they are if prepared correctly, so in this article we will look at how long and how to fry kupaty in a frying pan or in the oven at home.

How long does it take to fry kupaty (sausages)?

Kupaty is a popular meat dish from Georgian cuisine, and these sausages can be made both at home and bought in a store (semi-finished products). Kupaty can be made from pork, chicken or lamb, so their frying time may vary slightly (lamb and pork require longer heat treatment than chicken meat). Let's take a closer look at how long to fry kupaty in various ways:

• How long to fry sausages (kupaty) in a frying pan? Kupaty is fried in a frying pan for an average of 15 minutes, while the frying time depends on the chosen cooking method (the sausages can be boiled beforehand or simmered at the beginning of frying by adding water to the frying pan).
• How long to fry kupaty in the oven? Kupaty are fried in the oven for an average of 20-25 minutes, but they can be pre-boiled.

Having found out how many minutes to fry the kupats until they are ready, we will now consider in more detail the process of preparing them, since they can be fried in several ways at home.

Note: an important stage in the preparation of kupats is their preliminary cooking, and it is desirable that the water does not boil completely and is about 80 degrees. Pre-cooking allows the sausages to remain juicy after frying, they do not burst and are completely fried.

One of the most popular ways to cook kupats at home is to fry them in a regular frying pan, and there are 2 ways to fry sausages - with pre-boiling in a pan or with pre-stewing in a frying pan. Let's look at both recipes for frying kupaty in a frying pan.

Note: if the kupats were frozen, they must first be defrosted by first moving them from the freezer to the general section of the refrigerator, and then at room temperature (gradual defrosting).

1st method of frying kupat with preliminary boiling

• Place the kupats in a saucepan and fill with cold water so that it completely covers the sausages.
• Place the pan on medium heat and bring to a temperature of 80 degrees and cook at this temperature for 10-15 minutes. If you don’t have a special thermometer, you can determine the temperature by the formation of foam on the surface of the water (after that, cook for another 1-2 minutes and reduce the heat so that the water does not boil).
• We take the boiled kupats out onto a paper towel so that the water drains from them and they do not “shoot” in a hot frying pan.
• Add vegetable oil to the frying pan (it should cover the bottom with a thin layer) and heat it over high heat until it is hot, but not scorching hot.
• Place the kupats in a frying pan and fry until golden brown on all sides for 10 minutes (3-5 minutes on each side).

2nd way to fry kupaty in a frying pan with preliminary stewing

• Choose a deep frying pan, put the baths in it in one layer, add 0.5-1 glass of water and half a tablespoon of sunflower oil.
• Place the frying pan on the fire, cover with a lid and bring the water in it to a boil, then reduce the heat and simmer the kupaty for 3-5 minutes, then remove the lid and fry the sausages for 10-15 minutes until cooked, turning occasionally until a nice crust forms on all sides. .

It’s up to you to decide which method of cooking kupat in a frying pan, since they are both popular and allow you to deliciously fry sausages in a frying pan. You can also stew kupaty in a frying pan with vegetables, after cutting them into pieces, but in this case the meat will not be so juicy.

How to cook kupaty in the oven?

An equally popular and simple way to prepare sausages is to stew them and fry them in the oven, and they also turn out tasty, juicy and with a crispy golden crust. Let's take a step-by-step look at how to fry kupaty in the oven:

• Kupaty can be pre-boiled, as in the first method of frying in a frying pan indicated above, but this step is not necessary.
• Preheat the oven to 170-180 degrees.
• Place foil on a baking sheet and wrap the sausages in it so that they stew a little at the beginning of cooking.
• Place the baking sheet with the kupats in the preheated oven and simmer them for 20 minutes, after which we open the foil and fry the sausages for 5-10 minutes on each side until golden brown.

Note: if you bake kupaty in the oven in foil, you can immediately add vegetables to it, so that you end up with a more tasty and satisfying dish.

In conclusion to the article, it can be noted that knowing how to cook kupaty in a frying pan or in the oven, you can quickly and tasty prepare these sausages at home, and it does not matter whether they are homemade or purchased semi-finished products. We leave our reviews and useful tips on how much and how to fry kupaty (pork, chicken, etc.) in the comments to the article and share it on social networks if it was useful to you.

Kupaty can be prepared independently at home or purchased semi-finished products in the store. They are a national dish of Georgian cuisine, which can be prepared in different ways, for example, fried in the oven, grilled and in a frying pan. It is recommended to serve them hot immediately after heat treatment. They are delicious combined with pomegranate and tomato sauce and herbs.

How to make kupaty?

Before figuring out how to fry a product, we suggest learning how to cook them at home. In this case, you can have no doubt about the quality of the products used for cooking. You can take different meats or a mixture of several options. It is best to use fatty meat for juiciness.

For this recipe you need to take the following ingredients::

• 1 kg of meat, 3 onions, 2 tbsp. spoons of vinegar 9%, spices, salt and pepper, and another 2 m of small pork intestines.

Preparation:

1. It is best to cut meat with a knife rather than mince it with a meat grinder. The cubes should be no more than 1 cm. Combine them with chopped onion. Add spices, vinegar and salt. Knead everything thoroughly with your hands and leave the minced meat for a couple of hours to marinate the meat;
2. Rinse the intestines and fill them with prepared minced meat. Sausages can be of any length, but most often they are made 15-20 cm. Tie the ends with thread. All kupats can be fried or frozen for future use.

How to cook kupaty from semi-finished products in a frying pan?

Kupaty is ideal not only for a picnic, but also for various meals. To vary the taste, different sauces, spices, etc. are used.

There are some culinary tricks that will allow you to properly prepare this type of sausage:

1. To prevent the intestines from bursting during frying, it is recommended to lower the
   stuffed into boiling water. After this, they should be blotted with a paper towel to remove excess liquid, then the oil will not splatter during frying. Another secret that will allow the sausages to remain intact is to pierce them on each side with a needle;
2. Frozen kupaty should be defrosted properly. To do this, first leave them in the refrigerator and then at room temperature;
3. Frying should take place over medium heat, and to obtain a crispy crust at the end of heat treatment, the heat should be increased.

There are several ways to cook kupaty in a frying pan; we suggest you consider them in more detail.

• Cooking option No. 1. If you fry sausages incorrectly, the casing may burst. It is recommended to pre-boil them in a small volume of water, and when the liquid has completely evaporated, fry them. Take a deep frying pan and add 1 tbsp. a spoonful of oil and 0.5 tbsp. ordinary water. Place the pieces and simmer covered for 5 minutes. Remove the lid and continue cooking, turning occasionally. Let's figure out how long to fry kupaty in a frying pan until done? This heat treatment should take 15 minutes. As a result, the sausages will acquire a golden crust.
• Cooking option No. 2. In this method, cooking begins with boiling. To do this, add 2 teaspoons of salt, 4 bay leaves, black and allspice, 0.5 teaspoon each of coriander and dill seed to 1 liter of water. Cook for 12 minutes. It is recommended to leave the sausages in the water to cool. Then, take them out and dry them with a paper towel. The next step is frying in oil until golden brown on all sides.

How to stew kupaty in a frying pan?

Sausages prepared according to this recipe are juicy and tender. Tomato-garlic sauce makes the dish original and piquant.

For this dish you need the following ingredients::

• 5 sausages, 3 tomatoes, 2 onions, 4 cloves of garlic, 5 cm of ginger root, chili, herbs, spices and salt.

Preparation:

1. Cut the sausages into pieces 1 cm thick. Fry them over high heat in oil and transfer to a plate;
2. Grind the onion and garlic, and grate the ginger and tomatoes. Fry the onion in hot oil, add tomato paste and bring to a boil. Place other ingredients there;
3. After boiling again, add the sausages and simmer for 10 minutes. serve with chopped herbs.

How to fry kupaty in tomato sauce in a frying pan?

Sausages in tomato sauce are tasty and spicy. The combination of meat and tomatoes has always been considered ideal, and spices make the taste even more piquant.

For this recipe for kupats in a frying pan, you need to prepare the following ingredients::

• 4 sausages, 2 tbsp. spoons of tomato and sour cream paste, 1 tbsp. a spoonful of soy sauce, 2 cloves of garlic, 1 teaspoon of herbs and half a bunch of dill.

Preparation:

1. Kupaty should be pierced on both sides so that they do not burst during cooking. In a frying pan
   heat the oil and add the sausages there. Fry for 12 minutes. until golden brown on all sides;
2. For tomato sauce, separately mix chopped garlic, paste, sour cream and soy sauce. Mix everything well and pour in a little water so that the mixture is liquid. Add the sauce to the main ingredient, sprinkle everything with herbs, close the lid and cook for 10 minutes. Before serving, sprinkle everything with chopped herbs.

Recipe for baths with lecho

This dish is quick and easy to prepare. It is suitable for any side dish, but sausages with mashed potatoes are especially tasty. Thanks to vegetables and sauce, sausages are juicy and tender.

To prepare, you need to take the following ingredients::

• 6 sausages, 0.5 l lecho.

Preparation:

1. Pierce the sausages on both sides and place in a heated frying pan. It is important to know how long to fry the food in this recipe; in general, you will have to spend about 15 minutes. It is important to periodically turn the sausages to ensure an even brown crust;
2. Add lecho and simmer over low heat for 10 minutes. During this time, the sausages should be completely cooked.

How to cook kupaty with vegetables?

Thanks to this recipe, you can prepare a complete dish that can be served at any meal. It is very filling and tasty.

For this dish you need to take the following ingredients::

• 4 sausages, an onion, a clove of garlic, 2 carrots, 220 g canned tomatoes, 100 ml fruit cider, 0.5 tbsp. chicken broth, 1 tbsp. a spoonful of oil, green onions, salt and pepper.

We make kupaty, sausages, sausages and sausages at home.
How to make sausages? Where can I get the necessary ingredients and casing?

We are already tired of receiving endless questions “Where to get it?”, “How to make it?”, “How to fry” from users who do not work in the meat industry, so we decided to make a topic in which we will answer all the questions of culinary experts, and the Internet will help us -a shop for sausage makers “Eat Sausages”.

Where to buy sausage intestines?
- Where can I get intestines for homemade sausage?
- Where can I get the right womb?
- What caliber of shell is needed?
- Where can I get a sausage attachment?
- Where can I get nitrite salt?
- How to fry sausages without them bursting?
- What recipes do you recommend?
- How to stuff the minced meat into the casing?

Summer is the time for kebabs, barbecues and sausages.
With kebabs everything is already simple and clear, with barbecue it’s also not difficult, but sausages require both equipment and skill.
But the most important thing, which you can’t do without, is the intestinal casing and attachment.

To prepare the sausages we need:
Equipment: a meat grinder with a sausage attachment (tsun) or a sausage stuffer, which is much less common in kitchens.
Ingredients: Intestinal membrane, meat, salt, spices (spice).

The cooking process is not complicated, but many housewives and cooks do not prepare such tasty and traditional dishes precisely because of the absence of either the tarsus or the intestinal lining.

Where can I get intestinal lining?
This is the most difficult question. If you go to the market, you will find that pork or lamb casings do not just lie on the counter. Butchers do not sell intestines - they buy ready-made half carcasses and simply cut them up. In order to trade intestines on the market, you need to obtain a lot of permits from veterinary services and comply, firstly, with the production of intestines and with their trade, which is not easy and is simply unprofitable for the market. That's why they don't trade! You can negotiate with the butchers and ask them to bring the intestines and sell them “under the counter.” Believe me - these will be homemade intestines with mucus residues that will not be calibrated in size (diameter). Whatever they bring, that's what they'll bring. For a true cook, such purchases provide little pleasure.
If professional butchers and sausage makers from factories are reading me, they may grin, remembering that the production where they work is full of guts. I agree with them! But removing the intestines from production is banal theft. Even 3-5 meters for friends. Yes Yes!
The most correct decision is to go to the online store of intestinal casings “I Eat Sausages”, get acquainted with the assortment and place an order. The assortment allows you to purchase guts and tarsus and spices, starter kits, and the necessary components that you need to please your household with delicious, traditional and natural food.

Which shell should you choose?
The question is not simple. The choice of the type and type of intestinal lining is determined solely by the type of product you want to receive. We will help you make your choice!
For sausages such as "Hunter" or homemade sausages, lamb casings or artificial protein casing in sleeves are suitable.
For sausages (kupat), a caliber pork casing is suitable, and for raw smoked or dry-cured products, beef casing.
For full-size sausages, an artificial protein casing or natural beef or lamb casing is suitable.
“I Eat Sausages” and I will tell you about the types and types of casings and offer ready-made solutions that will help diversify your table!

There is no time to twist sausages - buy ready-made ones with delivery to your home or dacha (Moscow and Moscow Region).

PORK CASING
Pork intestines are rightfully considered the most widespread and sought-after type of natural casings. The thin walls of the casing make it possible not to peel the casing from sausages or home-made sausages and to be consumed together with the product. This method is the most delicious.

Pork casing caliber 38/40
Classic natural casing for sausages (intestines), suitable for all cooking methods - frying, boiling, baking and grilling. The thin walls of this casing allow it to be eaten together with the product, fully conveying the taste of smoke and aromatic oil. Ideal for pork sausages for an outdoor picnic.

You can read more about the skull at the link. Examples of recipes using this casing for sausage - pork casing 38/40: recipe 1 (Simple German recipe), recipe 2 (Turkey sausages), recipe 3 (Liver pate), recipe 4 ("Ukrainian fried" sausage), recipe 5 (Chicken sausages “15 minutes”), recipe 6 (Belarusian homemade dried sausage), recipe 7 (Grilled pork sausages), recipe 8 (Grilled sausages with cheese for a picnic).

Pork casing caliber 40/42
This casing (guts) is ideal for frying, baking, drying, grilling and boiling. This caliber is a classic in the production of sausages among most peoples of the world.
Minced meat capacity - 0.7-0.9 kg of minced meat per 1 meter of casing.

You can read more about the skull at the link. Examples of recipes for sausages stuffed into this sausage casing - pork casing 40/42: recipe 1 (Bulgarian sausages on the grill), recipe 2 (Chicken smoked sausage with cheese), recipe 3 (Liver sausage).

Pork bladders caliber 20/25
This casing is ideal for boiled or dry-cured sausages. When drying cheese, remember to use nitrite salt.

BEEF CASING
Beef casings (guts) are the most durable type of natural casing. This is where homemade dry-cured sausages work best. Since ancient times, people have cooked sausages at home in beef intestines; this natural casing allows them to smoke and fry homemade sausages. From time immemorial, beef sinyuga has been considered an ideal casing for sausages such as ham, brawn, saltison (soltizon, zeldezon), and this natural casing is also considered a classic for boiled sausages (Doctorskaya, Lyubitelskaya).

Beef casings caliber 38/40

You can read more about beef casing at the link. This casing (intestines) is optimal for dry-cured sausages, sudzhuk, and oigos. The most durable shell of all natural ones. Withstands frying sausages without prior blanching. An example of a recipe for sausages prepared using this sausage casing - beef casing 38/40: recipe (Grilled lamb sausages).

Beef casings caliber 40/43
The most durable type of natural casing (gut). Usually this caliber is filled with sujuk, blood and semi-smoked sausages.
Here is an example of recipes using this casing for sausage - beef casing 40/43: recipe 1 (Dry-cured homemade sausage), recipe 2 (Dry-cured "Chorizo").

Beef blueberry
In German cuisine, saltison is stuffed into this shell; in Russian cuisine there is an analogue - gray and red brawn. In the classic Russian version of the recipe, brawn is consumed chilled with horseradish or mustard, as an excellent appetizer for bitters and vodka.

You can read more about beef blue at the link. Here are examples of recipes for sausages prepared using beef blue: recipe 1 (Ham (saltison) from pork knuckle). This recipe was also a success among professional technologists. Recipe 2 (Homemade marbled ham), recipe 3 (Beef ham, lean).

LAMB SHACKING
Lamb intestines or, as butchers call them, lamb casings are great for making homemade sausages or hunting sausages, grilled sausages. Lamb blues make excellent smoked and boiled sausages, brawn and saltisons. The minced capacity of lamb blues is from 1 to 2.5 kg in 1 piece.

Lamb casings caliber 24/26
The best casing (intestines) for thin sausages of the “Hunter” type. For frying in a pan, they are usually rolled into beautiful spirals. You can read more about lamb casing at the link.
Attention! Please note that to stuff this casing you need to use a thin lamb casserole attachment (meat mincer attachment) with a diameter of 18mm. It is very difficult to do this manually - without a lanyard.

Examples of sausage recipes prepared using this casing for sausage - lamb casing: Recipe No. 1 (Grilled lamb sausages), Recipe No. 2 (Festive spiral sausages). Only thin minced meats are stuffed through this tarsus (attachment for lamb and sausage casings) - loosened on a 3-8 mm grid, pieces of bacon should be no more than 5 mm, otherwise the minced meat will get stuck in the tarsus when stuffing, “grind” in the meat grinder and the appearance will be non-standard.

Lamb blue caliber 70+
Perfect for chicken rolls, minced knuckle rolls, minced meat sausages, dry-dried sausages such as sudzhuk, flat dried sausages, Stepnyak-style kazy, rolls.

An example of recipes for sausage prepared using lamb blue: recipe 1 (chopped pork ham), recipe 2 (royal sausages).

COLLAGEN SHELL
Collagen casings are the closest type of sausage casing to natural casing.
Collagen is a connective tissue protein. All sausage collagen casings are made from beef collagen, obtained from split beef hides. Collagen casings are closest to natural casings in terms of technological and organoleptic indicators. Collagen is used to make casings of any diameter - sausage casings (18-26 mm), sausage casings (28-34 mm), sausage casings (36-45 mm). These shells are divided into 2 types - straight and annular (completely repeat the appearance of the womb). You can find sausage in a collagen casing like "Belkozin" in absolutely any store in a large assortment, which indicates the popularity of the casing.

Collagen casing for sausages
The shell is a seamless ring-shaped sleeve made from high-quality split cattle hide. In fact, this is an ideal option for the production of sausages in the form of rings, half rings and arched loaves. This type of casing is an analogue of natural rounds and beef and pork casings, and has significant advantages over them, namely: caliber stability and bacterial purity.

Collagen casing for sausages

Sausage ring protein casing
This casing is an artificial analogue of lamb casing. For filling, a sausage attachment is usually used.
Made from beef collagen. It is distinguished by thin walls that maximally replicate the ring shape of the natural shell.

POLYAMIDE SHELLS
Polyamide casings for sausages are made from gas- and moisture-impermeable, oriented multilayer polyamide. This is the most durable type of shell. Allows you to increase the shelf life of any sausages.

CELLULOSE CASING
Cellulose sausage casings are vapor and smoke permeable and have been used in industry for more than 40 years.
We all remember very well examples of the use of this casing in Soviet GOST sausages (transparent three-layer casings on Doctor’s and Amateur sausages).

Sausage cellulose casing

But in the restaurant???? What's going on in the restaurant?

Let’s read further what fits under “does not apply”:

It turns out that in a restaurant you can make any sausage without obeying regulations. In other words. as the cook considered it necessary to add nitrite salt to the recipe - so he will add it to the baths??? Who controls it?

Kupaty - spicy raw sausages made from minced pork with the addition of pieces of lard, onions and hot seasonings. The dish came to us from Georgia, where it is fried over coals and sprinkled with pomegranate juice. You don’t have to wait until summer to fry kupats over an open fire; you can cook them at home in a frying pan – you’ll get a tasty and satisfying meal.

Kupaty is fried in two ways: in one case, they are pre-boiled, in the other, they are simmered in a frying pan. This is done so that the casing does not burst during the cooking process, and the sausages turn out juicy, with a crispy crust.

How to fry kupaty in a frying pan - a method of simmering

Before cooking, separate the sausages from each other; if you have a frozen semi-finished product, defrost at room temperature, wipe with a napkin and start frying. You will need for 6 sausages – 2 tbsp. l. sunflower oil, half a glass of water.

• Place the kupats in a frying pan, fill them with water, and place on medium heat. When the liquid bubbles, turn the heat down to low and close the lid. Simmer, periodically turning from one side to the other.
• After a quarter of an hour, when the water has almost evaporated, open the pan. Pierce each sausage with a toothpick in two places (so as not to burst during frying), then pour in oil and fry until nicely browned for about three minutes.

Tip: do not pierce the sausage all the way through, just make a hole 3-4 mm deep.

Kupaty prepared in this way goes well with spicy sauce, stewed cabbage, and oriental flatbreads.

How to fry kupaty in a frying pan - boiling method

Kupaty is no less tasty if you first boil it in salted water.

• Place the sausages in a saucepan and add warm water to cover them completely. Add 0.5 tbsp on top. l. salt.
• Place the container on the fire, after boiling, add 5 peppercorns, 1 bay leaf, 1/2 tsp. coriander seeds. Cook the sausages for 10 minutes without covering the pan. Then turn off the gas and leave the kupats in the broth.

Remove the cooled sausages, pat dry with a towel and fry in butter for 1 minute on each side. Place hot on a plate and serve with warm salad and tkemali sauce.

How to fry kupaty in a frying pan - recipe options

Kupaty can not only be fried in a frying pan, but also stewed with vegetables, spices, and herbs.

How to fry kupaty in a frying pan in tomato sauce

• Prepare the sausages - hold each one by the tail and place it in boiling water for 1 minute.
• For the sauce, take two onions, 4 cloves of garlic, a pinch of dry dill and paprika, 1/4 cup of tomato paste, 2 tbsp. l. Sahara.
• Salt - to taste, grated ginger - optional.
• Fry the chopped onion until yellow, add sausages, garlic, spices, and ginger.
• Add tomato paste diluted in half a glass of water, salt, sugar and simmer for 15 minutes.
• Place the kupaty in a deep bowl, pour over the sauce from the frying pan, and sprinkle with parsley. You can serve mashed potatoes or pumpkin cutlets along with sausages.

How to fry kupaty in a frying pan with vegetables

• You will need: 5 sausages, an onion, a small zucchini, one sweet pepper with carrots, four tomatoes, a handful of small pitted plums, vegetable oil - 2 tbsp. l.
• Chop and sauté vegetables, except tomatoes. Peel the tomatoes and grind in a blender along with the plums. Fry the kupats in a frying pan until the crust sticks to them, add assorted vegetables, simmer for 3 minutes. Pour the tomato mass and spices into the mixture and cook for another ten minutes.
• Place on serving plates, garnish with green onions and dill sprigs. Garlic sauce can be served separately.

Fried kupaty is a universal dish because it is prepared quickly and goes well in one plate with vegetables, sour fruits, grains, nuts and spicy seasonings.

The sausages need to “breathe”. By the way, freezing has virtually no effect on quality sausages. Sausages can also be fried in a frying pan, baked in the oven or in a convection oven. The oven for frying sausages must be preheated to 200 degrees.

If you bought or prepared kupats, it is important to learn how to fry them correctly. If you cook kupaty in a frying pan, first you need to pour a glass of water into it, add a tablespoon of vegetable oil and carefully add the kupaty.

Chilled sausages for frying

You can also immediately make a side dish for the kupats by frying one large onion in half rings in a frying pan. We bring to your attention three correct ways to cook kupaty in a frying pan. 2nd method. Before frying kupaty in a frying pan, you can pre-boil them. And to give the sausages an even more spicy aroma, you can boil them in water with spices. Fry whole sausages in a frying pan for 4-5 minutes over medium heat, turning occasionally.

Method 2 of 9: Boiling sausages

Frying sausages are chopped semi-finished minced meat products in an oblong casing. With the help of chilled sausages for frying, it is easy to prepare a complete second course, both at home and outdoors. Frying sausages are a traditional dish in many countries around the world. Depending on culinary traditions, they are made using spices and seasonings characteristic of the cuisine of different nations.

Chilled sausages for frying can be cooked in a frying pan with a little water, then fry until golden brown. Sausages for frying will decorate any picnic if you cook them correctly on the grill.

Cook the sausages for 20 minutes. Place the pan over medium heat and bring the water to a boil. Remove the sausages from the grill and place them on a platter (do not use the same platter as the raw sausages). Preheat the grill in your oven. The temperature of most grills built into ovens cannot be controlled. You can also use a cast iron skillet (instead of a griddle). Turn the sausages every 5 minutes to ensure they are cooked on all sides.

Packaged sausages (raw or prepared) can be stored in the freezer for 2 months. Place the cooked sausages in an airtight container and place them in the refrigerator.

Homemade sausage recipe

Cook more sausages and put them in the refrigerator or freezer. To avoid cross-contamination, serve on a different plate than the one you used to transfer the sausages to the grill/oven/smoker.

https://youtu.be/WYtRgyWn7j0

How to cook kupaty in a frying pan

Fry over low heat, constantly turning over and slowly increasing the heat. It should be medium by mid-frying. If you prepared the sausages in advance, you need to store them in the coldest section of the refrigerator for no more than two days. They cannot be stored in a bag or cling film; they will suffocate and become slippery.

How to fry sausages

Step 5. Boil the sausages in hot water, but not brought to a boil. Almost any hot sauce that we use for meat, for example tomato, will work with sausages. 2 hours before cooking, remove the sausages from the refrigerator and keep them at room temperature.

Cooking on coals: how to fry kupaty

It is better to take a frying pan with a thick bottom, if possible - cast iron. You can place the sausages on a greased baking sheet. Meat and fat should ideally be chopped into fine crumbs with a knife, but you can also pass them through a large grinder, along with onions, garlic and spices.

Method 3 of 9: Cooking sausages in beer

I collect the skewers in a pile, pour water over the coals and cover with paper. I suggest you think about how to still cook the same raw frozen kupaty in “camping conditions”, when only a barbecue is available. Whichever of these methods you choose, it is important to remember that you should adhere to the technology so that the kupats do not burst and remain juicy and tasty. Then reduce the heat and fry the kupats in a frying pan in the resulting fat until golden brown on both sides without a lid.

You should also pierce the kupats with a toothpick to prevent them from bursting. Fry the kupats in a frying pan for 20-25 minutes until golden brown on both sides, then serve hot with sauce and a side dish of fresh vegetable salad.

The first method is poaching, that is, boiling them in a small amount of water and frying them after the water has boiled away. After the kupaty have been boiled in spicy water for 5-10 minutes, it is not necessary to immediately take them out and put them in a frying pan - let them lie in the broth until it cools down. Cut 4-5 sausages into slices about 1-1.5 cm thick and fry (do not pour a lot of oil, because the kupaty will also give off their fat), then set aside on a plate.

How to fry kupaty Pierce the kupaty in several places with a fork. Heat a frying pan (a thick-walled frying pan is best), pour in oil, add kupaty and fry them for 5 minutes over high heat until golden brown. Place the onion in the frying pan in which the kupats were fried, fry for 10 minutes, stirring. Add garlic, carrots and fry for another 5 minutes over medium heat without a lid.

Unlike kupats, they do not need to be boiled first. They can also be baked in the oven along with vegetables - tomatoes, bell peppers, eggplants. To do this, you need to place a grate over the coals at a height of about 20 cm and fry them until golden brown, periodically turning them over with tongs. Bratwurst is a delicious pork sausage in a natural casing, smoked and so delicious that it is impossible to resist.

Sausage recipes in the oven

Select the type of sausage you want. As a rule, sausage varieties are named after the German regions where they are made. In such stores you can find both expensive and cheap varieties of sausages with certain fillings and seasonings.

Heat the oil in a frying pan, then reduce the heat to low, add the sausages, first pricking them at the ends with a toothpick. Buy raw sausage from the grocery store. Fry for about half an hour, but this depends on the size of the sausage.