Georgian-style kupaty with khmeli-suneli
Pork kupaty provide complete protein and a rich meat flavor, while khmeli-suneli and pepper add aroma without sweet sauces or extra carbs. Keeping the mince cold and heating to 70 °C internally matter more than simply grilling.
Prepare pork (1000 g) as a mix of pork shoulder (500 g) and pork belly (500 g) if available. Cut into about 2 cm cubes, spread in a thin layer in a bag, and partially freeze for 1 hour.
Grind through a 4-5 mm plate. Add ice water (150 g), salt (16 g), khmeli-suneli (10 g), and black pepper (2 g). Mix until sticky and homogeneous, keeping the mince below 8-10 °C.
Refrigerate the mince for 1 hour. Soak natural casings in warm 20% brine for 30-40 minutes and rinse. Stuff the casings, form sausages, and rest them in the refrigerator for about 2 hours.
Heat-treat the kupaty: either pour boiling water over them twice for 15 minutes each time, or cook at 80 °C with steam until the center reaches 70 °C. After cooling, grill briefly; serve with herbs and fresh vegetables.
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