Kupaty are sausages made from minced meat in a natural casing, which are baked, fried or steamed.
This is a great alternative to store sausage.
They are served as a separate dish, cooked with vegetables, or as an addition to a side dish.
Kupaty in the ultivarka - the basic principles of cooking
Kupaty cooked from coarsely ground in a meat grinder, or minced meat, adding to it a lot of spices and herbs.
Forcemeat for kupat is used pork, beef, mixed or chicken. Chopped meat is flavored with spices and finely chopped greens. If desired, you can add mustard or finely chopped garlic. The resulting mixture stuffed natural casing, forming small sausages. Tied up on both sides.
Today, buying natural guts is problematic, but there is always a way out. Buy seasoning for cooking sausages, with which comes the natural casing, with which you quickly and without much hassle cooked kupaty. It is better not to use the seasoning itself, because it adds flavor enhancers and flavors.
Cook kupaty in a slow cooker in different ways: baked, stewed, boiled or fried.
Kupaty can be cooked on their own or purchased at the supermarket, it is at your discretion, but it is better, of course, to make homemade. So you will be confident in the quality of the product.
Recipe 1. Kupat in a slow cooker
Ingredients
- 1 kg 300 g chicken breasts;
- bay leaf;
- onion;
- nutmeg;
- an egg;
- ground coriander;
- two cloves of garlic;
- 5 g dry spices;
- salt;
- ground black pepper.
Preparation Method
1. Use lightly frozen breasts, so it will be easier to chop them easily. Cut off the skin from the breast, rinse and very finely chop.
2. Mash leaves in hands. Add salt, spices and ground bay leaf to the minced meat. Thoroughly knead. 3. Peel the onion, coarsely chop it and place in the blender bowl. Kill to a state of slurry. Garlic melenkoh crumble. Add onion and garlic to meat. Beat in the egg and mix thoroughly.
4. Pour three glasses of boiled water into the container. Place a steamer bowl on top.
5. Take the package, cut it lengthwise into two parts. In each, put the stuffing and sausage roll. Twist the ends and tie them with a string.
6. Put the sausages in the steamer bowl. Activate steam mode, close the lid and cook for 25 minutes. Then take out the sausage bowl and put in a large bowl so that the juice from them stacks. Remove the film.
7. Drain the water from the tank, wipe it dry and pour in the oil. Place the container in the appliance and turn on the baking or frying program. Fry kupaty to ruddy on all sides. Serve with a side dish of vegetables or cereals.
Recipe 2. Kupat in a slow cooker in a mustard cream sauce
Ingredients
- kupat packaging;
- vegetable oil - 40 ml;
- 80 ml sour cream;
- 50 g mustard.
Preparation Method
1. Kupaty, without defrosting, lay out on the grill steamers. In the capacity of the device pour half a liter of boiling water. Set the grill and cook sausages for 25 minutes.
2. Drain the water from the tank, wipe it dry and pour the oil. Activate the function “frying” or “baking”. Fry sausages from all sides until a delicious crust.
3. In a separate cup, mix the sour cream with mustard. Fill in the resulting sauce kupaty and cook in the same mode, another ten minutes.
Recipe 3. Kupat in a slow cooker in a test
Ingredients
- milk;
- four kupat;
- parsley;
- 250 g puff yeast free dough.
Preparation Method
1. Rinse the parsley, lightly dry and chop finely. Roll out the dough rectangle along the length of the kupata. Next, put the same rolled layer of dough. Sprinkle with finely chopped greens and place two sausages in parallel.
2. Twist the rolls to meet each other. Brush the rolls with a beaten egg, sprinkle with sesame and cut into slices as thick as a centimeter. 3. Lubricate the bottom of the multicooker. Put the kupaty in the dough and turn on the baking program for 20 minutes. Serve with dairy products.
Recipe 3. Kupat in a slow cooker stewed with vegetables
Ingredients
- half a kilogram of chicken kupat;
- black pepper;
- 400 g frozen vegetables;
- salt;
- carrot;
- vegetable oil;
- two onions;
- 200 g sour cream.
Preparation Method
1. Kupat cut into four parts. This should be done with a very sharp knife, since the sausages are very soft. You can slightly freeze them to make it easier to chop.
2. Remove the vegetable mixture from the freezer so that it thaws slightly. Put the slices of kupat into a saucepan and cook them in vegetable oil for 20 minutes without closing the lid.
3. Peel and finely chop the onion and carrot. When the kupatas are reddened, add carrots and onions to them. Stir and fry for another quarter of an hour.
4. Pour out the vegetable mixture to the kupat. Stir, slightly open the lid and cook in the fire mode for another ten minutes. Season with salt and spices. Add sour cream, mix and cook, without changing mode, half an hour. Serve as a separate dish, or with a side dish.
Recipe 4. Kupat in a squid multi-cooker
Ingredients
- five squids;
- spices;
- onion;
- barberry;
- salt;
- garlic - two slices.
Preparation Method
1. Squids clean, wash and twist in a meat grinder with onions and garlic. Twist the barberry in the stuffing.
2. Fill the natural casing with minced meat and form small sausages. Tie them from both sides with a thread and pierce in several places with a needle.
3. In the capacity of the device pour half a liter of boiling water. Place a steamer on top. Put the kupaty in it, close the lid and cook for a couple of five minutes. If you wish, you can fry them. Serve with rice garnish.
Recipe 5. Kupaty in a slow cooker with new potatoes
Ingredients
- 12 kupaty;
- 80 g butter;
- 1 kg 200 g young potatoes;
- A small bunch of fresh dill.
Preparation Method
1. Wash new potatoes with a brush. Put it in a saucepan and fill it with drinking water. Salt and place a steamer container on top. Put the sausages in it, close the lid and cook in the “steamed” mode for half an hour.
2. Rinse greens and finely crumble. At the end of the program, remove the container and cool the sausages.
3. Fold the potatoes into a colander and put them in a deep bowl. Sprinkle with finely chopped dill and drizzle with melted butter. Cover the dish with the potato lid to keep it hot.
4. Wipe the multicooker container with a cloth and activate the “frying” function for half an hour. Add a spoonful of butter and fry the sausages on all sides until golden brown. Serve kupaty with young boiled potatoes and vegetable salad.
Recipe 6. Kupat in a slow cooker in tomato sauce with beans
Ingredients
- six pig bathes;
- paprika pod;
- 400 g boiled beans;
- parsley;
- 50 ml of vegetable oil;
- 100 ml of broth;
- 3 cloves of garlic;
- 200 g tomato paste.
Preparation Method
1. Adhering to the instructions on the package, boil the beans to softness.
2. Peel and chop the garlic cloves.
3. Wash Bulgarian pepper, remove seeds and cut into cubes.
4. Pour oil into the bowl and heat it in “frying” mode. Put the pepper and fry, stirring, a couple of minutes.
5. Then move the pepper to the side, put the kupaty on the vacant place and fry them until golden brown on all sides. Put it on a plate.
6. Pour broth into the bowl, add tomato paste and finely chopped garlic. Pepper and salt. Switch the appliance to “quenching” mode, mix, and cook for five minutes with the lid closed. Put the boiled beans, stir and spread sausages on top. Leave the dish in heating mode for ten minutes. Arrange on plates, sprinkle with chopped parsley and serve as a separate dish.
Recipe 7. Kupaty in a slow cooker in garlic-tomato sauce
Ingredients
- 350 g of kupat;
- seasoning;
- three tomatoes;
- kitchen salt;
- two onions;
- fresh greens;
- five cloves of garlic;
- chili peppers;
- a piece of ginger root.
Preparation Method
1. Slightly frost-bitten kupaty cut into pieces, half a centimeter thick.
2. Pour some oil into the container. Turn on frying mode and heat it up. Put chopped kupaty in hot oil, and fry them until golden brown on both sides. Put the fried sausages on a plate.
3. Peel and finely chop the onion. Put it in the same butter, where the sausages were fried and fry it until soft. Wash, clean and rub tomatoes. Peel the garlic and finely crumble it. Peel ginger root and finely grate.
4. Add tomatoes, garlic, ginger and finely chopped chilli to the fried onions. Salt it. Season with Provencal herbs.
5. Put the fried kupaty into the sauce, close the lid and stew them in the stewing mode for about ten minutes. Serve with greens and potato or rice side dish.
Kupaty in a slow cooker - tips and tricks
- Do not stuff sausages tightly with minced meat, so that during cooking the kupaty will not burst.
- Before cooking, pierce the kupatas with a needle in several places so that excess air is released.
- Meat for kupat can be ground in a meat grinder with a large grill, but it is better to chop finely with a knife.
- Kupaty is desirable to boil or steam, and only then fry.
