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Pork and Pomegranate Sausages / Kupati |
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Serves: 4 Print this RecipeREPUBLIC OF GEORGIA Advance Preparation: 1 hour for soaking the sausage casing (optional) Special Equipment: Sausage Stuffer (optional) The pairing of meats with fruit is one of the hallmarks of the cuisines of the Caucasus Mountains. A case in point: these sausages, a popular breakfast dish in the Republic of Georgia, especially in the fall, when fresh pomegranates are in season. The meat mixture is traditionally stuffed into sausage casings, but excellent kupati can be cooked in free-form patties or molded on flat skewers in the form of kofta. There are several ways these sausages can be enjoyed. You can cut them into inchlong pieces to be served at the end of toothpicks for hors d’oeuvres, or you can serve them on rolls or Georgian bread for a different kind of sandwich. I think you’ll find the combination of pomegranate, dill, cilantro, and cinnamon a delectable addition to pork. 7 feets sausages casing (optional; see note) 1 pomegranate, , large 1 1/2 pounds ground pork (not too lean) 2 cloves garlic, chopped 2 tablespoons dill weed, chopped fresh or 1 tablespoon dried 2 tablespoons cilantro, chopped fresh 1 1/2 teaspoons salt, or more to taste 1 teaspoon black pepper, freshly ground 1/4 teaspoon cinnamon, ground, or more to taste 1 to 2 tablespoons vegetable oil, for brushing the sausages 1. If using the sausage casing, soak it in a large bowl of cold water for 1 hour, changing the water several times. 2. Meanwhile, break the pomegranate into quarters and seed; set aside. 3. Place the pork in a large bowl and stir in the pomegranate seeds, garlic, dill, cilantro, 1 1/2 teaspoons salt, the pepper, and 1/4 teaspoon cinnamon. Knead and squeeze the mixture with your hands until blended 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or cinnamon to the remaining mixture as necessary; it should be highly seasoned. 4. Line a baking sheet with plastic wrap. If making sausages in casings, first removing the casing from the soaking water and rinsing out the insides as directed. If making sausage patties, divide the mixture into 8 equal portions, then lightly wet your hands with cold water and form each portion into a patty 3 inches across and about 1/2 inch thick. Place sausages as they are made on the prepared baking sheet (see Note). 5. Preheat the grill to high. 6. When ready to cook, oil the grill grate. If the sausages are in casings, prick each one in several places with a needle or toothpick and brush lightly with oil. (Make sure the needle doesn’t wind up in the sausage.) Arrange the sausages, in whatever your chosen form, on the hot grate. Grill, turning with tongs, until the sausages in casings are nicely browned and cooked through (a metal skewer inserted in one will come out very hot to the touch), 16 to 20 minutes in all; the patties will need 4 minutes a side. Serve immediately. Makes twelve 4-inch stuffed sausages or 3-inch patties; serves 4 Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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