Aromatic kupati with pork

Pork 388 Last Update: Apr 30, 2022 Created: Apr 30, 2022 0 0 0
Aromatic kupati with pork
  • Serves: -
  • Prepare Time: 20 min
  • Cooking Time: 35 min
  • Calories: -
  • Difficulty: Easy
Print

These are slightly spicy sausages that have a great taste and aroma. Try them once, you will want to prepare to bathe repeatedly for your family or friends. Before serving, they need to fry until golden brown. This dish goes well with mustard, baked, and fresh vegetables.

Ingredients

Directions

  1. Before cooking, soak the intestines.
  2. Cut the pork, lard, and onion into small pieces and pass them through a meat grinder.
  3. Add salt, pepper, cinnamon, cloves, and crushed garlic to the meat and carefully remove the stuffing by hand.
  4. Fill the soaked intestines with minced meat. To do this, you can use small watering cans.
  5. Fill not too tightly so that the intestines do not crack when frying and the stuffing does not come out. Focus on the length of 20-25 cm.
  6. Carefully connect the ends of the baths.
  7. Bring the water to a boil and simmer for 1 minute.
  8. Then remove from the water and allow to cool.
  9. Store in the refrigerator for up to 2 weeks
  10. Before serving, fry the batter on both sides in a pan with olive oil.
  11. Try to serve them hot and warm. So they are much more appetizing and fragrant.

Aromatic kupati with pork



  • Serves: -
  • Prepare Time: 20 min
  • Cooking Time: 35 min
  • Calories: -
  • Difficulty: Easy

These are slightly spicy sausages that have a great taste and aroma. Try them once, you will want to prepare to bathe repeatedly for your family or friends. Before serving, they need to fry until golden brown. This dish goes well with mustard, baked, and fresh vegetables.

Ingredients

Directions

  1. Before cooking, soak the intestines.
  2. Cut the pork, lard, and onion into small pieces and pass them through a meat grinder.
  3. Add salt, pepper, cinnamon, cloves, and crushed garlic to the meat and carefully remove the stuffing by hand.
  4. Fill the soaked intestines with minced meat. To do this, you can use small watering cans.
  5. Fill not too tightly so that the intestines do not crack when frying and the stuffing does not come out. Focus on the length of 20-25 cm.
  6. Carefully connect the ends of the baths.
  7. Bring the water to a boil and simmer for 1 minute.
  8. Then remove from the water and allow to cool.
  9. Store in the refrigerator for up to 2 weeks
  10. Before serving, fry the batter on both sides in a pan with olive oil.
  11. Try to serve them hot and warm. So they are much more appetizing and fragrant.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.