Chicken kupaty

Chicken kupaty

Category: Meat dishes

Ingredients
* Chicken pulp	1 kg.
* Garlic	4-5 cloves (or to taste)
* Salt	10 g (or to taste)
* Pepper h. Mol.	0.25 tsp
* Marjoram	0.5 tsp
* Muscat pier.	on the tip of a knife
* Rust oil	for frying

Cooking method

• Pass the chicken flesh (breast, legs) through a large grinder.
• Add salt and spices. Mix until the ingredients are fully combined and distributed. Stuff a natural belly with minced meat. Tie up the sausages. prick the entire surface of the products with a needle. Fry quickly in vegetable oil on both sides, until golden brown. Pour 2-3 tbsp into the pan. l. water. Put in an oven preheated to 180 * C and bake until tender for 30-35 minutes.
• Serve hot with any side dish. Especially good with stewed cabbage.
• Cold kupaty is also very tasty. They have a mouth-watering flavor of fried chicken.

After I got a sausage syringe (although not a stationary, solid, but just a small, plastic one, I really, really want to cook different sausage dishes. Firstly, the process simplified. Secondly, the dishes are more interesting and varied than just boiled or baked meat.

[Natasha]

Natasha, I, too, as I received a small syringe, made such sausages. Only I took the recipe from the EK, where they are boiled before frying. It turned out very tasty. Well done for laying out the recipe.

Natasha, great
What kind of womb did you use?

I'm not even sure

Only I took the recipe from the EK, where they are boiled before frying.

Lud, and for some reason I did not see the point of scalding them. Fried until blush and in the oven.

What kind of womb did you use?

Lenus, I have a pork belly 38-40.

I'm not even sure

In vain, Len. Make a chance, you will like it (no less than cheese making)))

then I did not see the point of scalding them.

And I was afraid of something that they would be preparing for a long time. And the oven for the sake of sausages is reluctant to turn on. And I froze half, boiled. I was very fired at when frying. The second time I fried in a cartoon

[People]

People, they do not cook for a long time, no longer than cutlets)) And mine, they did not shoot when frying, well, they squared a little)) I was pleased with the result.

[Natasha]

Natasha, I did not risk it without pre-scalding before baking. Once I did it once, and through the holes in the sausages, I began to gush liquid and everything onto the shades, which I had to wash after the oven cooled down. Now I just boil for 15-20 minutes. and bake in the oven until golden brown. Last time I baked sausages in the Kitfort airfryer t180 * 20min. It’s faster and you don’t need to turn on the oven. I fill it with a small plastic hand syringe. Not work, but pure entertainment!

I have a gas oven, there are no tens.
Mine did not splash and behaved approximately in the oven)) They grumbled in a frying pan, while in the oven they sat quietly, reaching condition. It is possible under the grill (I have a Redmond air grill cover - I must try it somehow)

[Natasha]

Natasha, very beautiful kupaty! Please tell me, what is white, as fat in them? And, if without fat, then are they not dry?
Py. Sy. What kind of toy syringes?

[Ol]

Ol, and whites are a breast mixed with shins. I didn't think they were dry. Now, if there was one breast, then it would definitely be dry.
And the syringe is like this:

🔗

kirch, helenanik, zvezda, girls, thanks for the nice words.

Natul, plague sausages!
A delight to the eyes!
I never cooked my own sausages. This side of the coin has not yet been explored for me at all.
Natul, where do they buy the worm?
I understood about the syringe, yeah.
Natul, thanks for the recipe!

[Ritulka]

Ritulka, and the casings are also sold there, where I took the syringe. Although I myself bought a womb at EmKi - 91 meters for a couple around 1600 I took.
And now I also ordered special sausage pockets (there is a fibrous casing, 28 cm long. On one side it is already tied with a loop for hanging. So I stuffed it and I'm trying to cheese. I don’t know what it is, but I really like sausage. It turned out to be easy at first. nitrites, and then reading a lot I came to the conclusion that this is safety from botulism and other such Fellas))
You try to make simple sausages, at least in cling film, boil them. You might like it.

Natul, in ordinary cling film?
How can I tie my tails?
And what are you tying up the bowels with?

I really want to try all this sausage production too, but I am afraid that I will buy everything, then it will not work, and I will abandon everything in frustration.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natal, wonderful sausages. I did it once, it seemed to work out well. Probably now we should also try kupaty. And I liked the syringe, I would buy one for myself.

[ANGELINA BLACKmore]

ANGELINA BLACKmorethanks for the recipe
Having seen enough of such beauty, I also want to try. Well, how to try, rather repeat something long-forgotten. I made a similar sausage about 30 years ago. She baked, by the way, without prior boiling in the Miracle Oven.
Chereva has already ordered 3 packages of 15 meters each in the Samara online store for 750 rubles, plus 246 rubles delivery by mail.

[Ira]

Natul, in ordinary cling film?
How can I tie my tails?

Rit, here Tanya-Admin shows you HOW to operate with cling film - then I liked the process.

Homemade sausages "Creamy" (Admin)

Although I do not use this technique due to the acquisition of a real shell, I always keep it in my head just to be on the safe side. And ... VAPCheta remembered - when minced meat remains in the nozzle for the meat grinder, then I just roll it up.
And I tie it with linen, thick thread.

Chereva has already ordered 3 packages of 15 meters each in the Samara online store for 750 rubles, plus 246 rubles delivery by mail.

Oh ... how good ...




Ira, be sure to buy a syringe. Since I already had a sausage experience, we must continue. This activity is not only exciting, but also, for the current food in stores, useful.

Why is it expensive? Above, the author of the recipe wrote that she took 91 meters for 1600 rubles, I will get 45 meters for 750 rubles.
Well, plus delivery, of course, you can't get away from it.

Above, the author of the recipe wrote that she took

Well, if the author wrote, then of course ...




I have a generally free channel for purchasing a shell. I am very happy. True, first inflate lime this jar with a bowel))

Oh, I didn't see that I was answering exactly the very author of the recipe

Oh, I didn't see that I was answering exactly the very author of the recipe

Oh ... how expensive.

It may make sense to ask around in local shops or at the market.
I recently became interested in sausages. I also wanted to write out the womb. But it turned out that in our butcher shop they are selling at a ridiculous price, 5 m for 79 rubles. Pork, extra, salty.

79 X 3 = 237 rubles for 15 meters, I bought the same 15 meters for 250 rubles. Your price is not so ridiculous, the only difference is in delivery. I don't want to pay for it, yes.

[Wiki]

Wiki, did not want to offend.
For me, delivery is a scourge. + 350 RUR minimum to the price of the goods.
And I am a very beginner sausage maker. 5 meters is my size in order to determine the need. And then I'll buy 50 meters at once and it's unclear whether I will do it.

[ANGELINA BLACKmore]

What kind of offense are we talking about? I really don't like the shipping cost, so I ordered three packages at once.

ANGELINA BLACKmore, forgive me for not writing about the recipe, I will no longer.

[Wiki]

Wiki, it is quite appropriate to discuss the worm here, since it is involved in the preparation of kupatki))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, I made them!
The composition is different (as luck would have it, there was no chicken fillet in the store): pork + turkey fillet. And instead of fresh garlic - powder.
I didn't fry it beforehand, put it in the oven right away. Overexposed a little, but they are still not as reddened as in the photo, in moderation. Next time I'll hold it a little less.
Yes, I made sausage using an old electric meat grinder, which is now 30 years old. the new one is too nimble, and this Soviet one is calmer. First, I ground the meat on it (so as not to wash two) the meat through the wire rack. which in my opinion is called "for goulash", then stuffed sausages with the help of a device intended for this.
Not bad and, in principle, it turned out without problems. I will definitely not buy a special machine, the quantities I have are not the same.
Only the threads need to be bought thick white, otherwise I got confused with my thin ones.

Tasty! Thanks for encouraging me to buy the worms and for the recipe.

[Wiki]

I made them!

Wikiwhat beautiful kupatik sausages.
Yes, there is nothing to thank me for, so that if a person has no desire, then no one can vouch for him in some kind of business.
But thank you - for the fact that the recipe did not go into bookmarks, not into projects, but straight into business, in practice. Good girl. And gladly that I liked it.

The next ones will be from chicken, exactly according to the recipe. Eh, it looks like I ordered little bowels

I ordered little bowels

And it is always not enough)) I really bought 91 meters ...

And I'm only 45. But now I have a proven store with a pretty good assortment.
My husband has now eaten koVbaski and even said toast (with a glass of fruit drink, really): for my golden hands!

for my golden hands!

Malades husband !!! - this is important when the fruits of your labor are appreciated.

If he didn’t appreciate, I wouldn’t be fooled.
Otherwise, order a bowel, drive it to the post office and take it, buy and bring meat, twirl and twirl that sausage, and he would eat it like a cow munching hay silently - and what for me is it all? I would just eat half a bucket of potatoes for a week with the same meat - hi chews

Tell me, is sausage tastier than some banal meat ?!

ABOUT! We were just talking about this at dinner. I said that it tastes better to me than regular cutlets. The husband replied that for him cutlets and kupaty are on an equal footing.
In general, of course, cutlets are good, and chops, and kupaty, that is, a variety of food.
I will never make classic sausage. I do not like any at all, but my husband loves too much, so he has a stick of sausage for a day. That is, it will be necessary to deal with sausage for days - it is better not to start
But such kupaty as a hot dish is the thing for me.

But such kupaty as a hot dish is the thing for me.

That's okay !!!
And I, if anything, I also love OCHENAS cutlets.