Preparation of Kupati (fresh sausages )
Oh, the classic Piebalgas kupati!
I created this classic kupati recipe in 2014, when Piebalga Kūpinatava was still "in its infancy", however, it turned out so well that even today it has remained exactly the same as on the first day. Many people have told me that they used to eat such delicious kupati long, long ago, when the grass was greener and pigs were fed only potatoes and given only freshly milked milk to drink. Several experts have compared them with the old and famous restaurant "Sēnīte" kupati, thank you, I'll take it as a compliment!
So, whether it's classic sausages, Italian mini sausages or chicken fillet sausages with mozzarella, there's nothing like the aroma of freshly baked sausages. Kupati is a great product, unfortunately, many people do not know how easy it is to prepare them, so that they do not become dry due to overcooking, or burst due to too high a cooking temperature.
Boiling is one of the easiest ways to start making kupati.
Here's how I do it:
First, fill the pan with enough water to come about 1 cm from the bottom of the pan.
Separate the Kupati from each other at the joints, it will be easier to turn them.
Place the Kupati in the pan. Don't overcrowd the pan with Kupati, so make sure you have enough room to turn them around.
Bring the water to a boil and then reduce the heat to a gentle simmer. At this point, add a tablespoon of olive oil and 2 tablespoons of butter. Continue to cook the Kupati for 5-10 minutes, depending on their size.
You can check if they are ready by cutting one.
Once the water boils, the kupati will start to fry, so make sure you have enough oil and butter on the pan, this will help create a brown, crispy coating on the kupati and prevent them from sticking to the pan.
You can not only fry the kupati in a pan, but also grill them to get an additional smoky taste.
So simple!
The next time you're craving Kupatis, try this method—it's quick, easy, and delicious!
I created this classic kupati recipe in 2014, when Piebalga Kūpinatava was still "in its infancy", however, it turned out so well that even today it has remained exactly the same as on the first day. Many people have told me that they used to eat such delicious kupati long, long ago, when the grass was greener and pigs were fed only potatoes and given only freshly milked milk to drink. Several experts have compared them with the old and famous restaurant "Sēnīte" kupati, thank you, I'll take it as a compliment!
So, whether it's classic sausages, Italian mini sausages or chicken fillet sausages with mozzarella, there's nothing like the aroma of freshly baked sausages. Kupati is a great product, unfortunately, many people do not know how easy it is to prepare them, so that they do not become dry due to overcooking, or burst due to too high a cooking temperature.
Boiling is one of the easiest ways to start making kupati.
Here's how I do it:
First, fill the pan with enough water to come about 1 cm from the bottom of the pan.
Separate the Kupati from each other at the joints, it will be easier to turn them.
Place the Kupati in the pan. Don't overcrowd the pan with Kupati, so make sure you have enough room to turn them around.
Bring the water to a boil and then reduce the heat to a gentle simmer. At this point, add a tablespoon of olive oil and 2 tablespoons of butter. Continue to cook the Kupati for 5-10 minutes, depending on their size.
You can check if they are ready by cutting one.
Once the water boils, the kupati will start to fry, so make sure you have enough oil and butter on the pan, this will help create a brown, crispy coating on the kupati and prevent them from sticking to the pan.
You can not only fry the kupati in a pan, but also grill them to get an additional smoky taste.
So simple!
The next time you're craving Kupatis, try this method—it's quick, easy, and delicious!
