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Georgian Beef and Lamb Sausage

1 1/2 lb Boneless beef, cut in 1/2" pieces
1/2 lb Boneless lamb, cut into 1/2 in pieces
1/4 lb Lamb fat, cut into 1/2-in pieces
2 md (1 cup) onions, chopped
1 Clove garlic, chopped
2 ts Salt
1/2 ts Pepper
1/4 ts Ground cinnamon
1/4 c Water
2 tb Barberries, OR 1 c Fresh pomegranate seeds-opt
48 Inches (abt) veal or cow small intestines, cleaned & prepared for stuffing (see NOTE)

1. Grind both meats, fat, onions, & garlic together. Mix in by hand salt, pepper, cinnamon, & water. Mix well, then carefully stir in barberries or pomegranate seeds, if used.

2. Cut intestine into 12-inch pieces & sew up one end of each piece. Stuff w/meat mix -- not too tightly, leaving some space for expansion. Sew up other end of sausage. Curl 2 ends together and tie them into a circle. Immerse sausage into boiling water for 1 min. (The Georgians would remove them from water, slip them onto a long stick, & hang them in a cool & shady spot to dry for a day or two. For us refrigeration is safer.)

3. To cook, panfry kupaty in several tbs of corn oil until brown on each side, abt 5 mins over moderate heat. Serve warm. Makes 4 to 5 sausages.

NOTE: Kosher butchers generally stock intestines for stuffing (kishke).

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