Pork and Pomegranate Sausages

Name: Pork and Pomegranate Sausages
Yield: Makes Twelve 4-inch Stuffed Sausages or 3-inch Patties; Serves 4
Cuisine: Georgia
Ingredients: 1½ pounds ground pork (not too lean); 2 cloves garlic, chopped; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh dill, or 1 tablespoon dried dill; 1 teaspoon freshly ground pepper; 1½ teaspoons salt, or more to taste; ¼ teaspoon ground cinnamon, or more to taste; 7 feet of sausage casing (optional); 1 large pomegranate; 1 to 2 tablespoons vegetable oil, for brushing the sausages

Kupati

Preparation info

Makes
4
4 inch Stuffed Sausages or 3 inch Patties ; Serves

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

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

Ingredients

Asia
Georgia
Dinner

Ingredients

Method