Delicious hot meat sausages with various additives and spices are loved by many. But not everyone knows how to fry kupaty correctly. There are quite a few cooking methods. So that the sausages do not fall apart, and the dish is not ashamed to be served on the table, you need to follow some rules.

How to fry pork kupaty in a pan

This is the easiest and most affordable way to cook. Suitable for those with limited time. Kupaty in a frying pan are good for a hearty dinner or a quick snack, if guests suddenly suddenly appeared.

Before you start frying, frozen kupaty should be thawed. If the product is chilled, then you can start cooking immediately. The sausages must first be cooked.

This can be done by placing the product in a saucepan, or by simmering it in a frying pan. If the sausages are immediately fried, the casing may burst and the meat will fall apart. Their further juiciness depends on how to properly prepare kupaty.

How to fry kupaty in a pan:

1. 1. Take half a glass of water and 4-5 sausages.
   2. Place them in a pan and cover with water.

1. 1. After the water boils, lower the temperature. How many minutes to cook kupaty? It is necessary to simmer the dish for 10-15 minutes over low heat. If the water boils away, it needs to be topped up.
   2. In the process of boiling sausages, you need to turn over to the other side.

1. After the water boils away, pour 2-3 tablespoons of sunflower oil into the pan. Kupaty are fried until crispy.

Many do not know how much kupaty can be fried in a pan. The process usually takes 3-5 minutes.

Advice! Before frying, the shell must be pierced in several places with a thin object so that the crust does not fall apart.

The finished dish can be served with vegetables, herbs, various sauces, pita bread or any other flatbread.

Sausages in the sleeve in the oven

You can fry kupaty at home and purchased ones. I cook sausages in my sleeve, and I get a number of benefits. This saves time, as the inside of the oven is not spattered with grease. Also, the product does not need to add oil, it does not stick to the baking sheet.

Cooking:

1. 1. Preheat the oven to 180 degrees.

1. Put sausages in the sleeve and tie the edges. To prevent the package from bursting, it must be pierced in several places. The sleeve should be placed in a small container with high edges.
2. Bake the sausage for 15 minutes, then reduce the temperature and fry for another 10-15 minutes.

While the cooking process is in progress, you need to make sure that the kupaty do not burn. Otherwise, you can add a little water and reduce the heat.

Advice! How much to fry the product depends on the size, temperature of the oven and the quality of the meat. If chicken or turkey kupaty, the frying period can be reduced.

How to cook kupaty in the oven

If you have the desire and time to tinker with the dish, you can cook kupaty yourself. They can then be frozen and taken out of the refrigerator for quick preparation if needed.

Ingredients:

• Chicken meat without bones - 800 g.
• Pork fat - 80 g.
• Seasoning for chicken or marjoram - 0.5 tsp
• Garlic and pepper to taste.
• Ready guts or shell.

Cooking:

1. 1. Grind meat and lard, add spices, salt a little.
   2. Stuff the shell with stuffing.
   3. Warm up the oven.
   4. Place the dish in a container with sides, add water.

1. Fry kupaty in the oven for 12-17 minutes at a temperature of 180 degrees. Then you need to reduce the temperature and bake for 5-10 minutes.

Homemade sausage is tender and juicy. You can vary the amount of spices and salt, as well as the degree of frying.

Kupaty home

To prepare homemade sausage, you will need meat, cooked intestines, spices, lard or visceral fat. It must be added for juiciness, otherwise the sausages will turn out dry.

Meat can be chosen according to taste. It can be lamb, pork, beef, turkey and even game. You can choose the degree of grinding yourself. From experience, finely chopped by hand meat is the most delicious.

To cook pork kupaty, we need:

1. 1. Lean pork - 1.6 kg.

1. 1. Fat - 100-150 g (more if the meat is lean). An interesting, spicy taste will turn out if you use smoked loin instead of lard.

1. Spices - 2-3 cloves of medium-sized garlic (optional), ground black pepper. You can use ready-made seasoning.
2. Shell for stuffing.

Cooking sequence:

1. 1. Wash the meat, pat dry. Finely chop along with the fat.
   2. Add spices to the mass, salt and mix.

1. Put the shell on a special nozzle, tightly tie one end with twine. Start with minced meat with her help.
2. Tie ready sausages.

Advice! Sausages can be frozen for long term storage. Then you can bake kupaty in the microwave. But cooked right away is much tastier.

The use of cooking options diversifies the daily menu. The most common cooking method is to add tomato sauce to the dish. Alternatively, sausages can be baked with vegetables, herbs in the oven. Potatoes can not be peeled. Young medium-sized tubers should be washed well and laid out in foil next to the kupats.

Many ask the question: kupaty, roasting for how long, you can eat. Usually the dish needs to be fried for about 5-10 minutes.

Kupaty in the oven in foil

Cooking in foil as one of the options is also very convenient. The product is covered, the fat does not splatter. The sausage is tender because it is fried in its own juice. It is desirable to take the foil thick and durable. It is needed instead of the shell.

Ingredients:

1. Turkey (fillet, goulash) - 1.5 kg.
2. Fat - 100 g.
3. Spices to taste.
4. Salt - 0.5 tsp

How to cook:

• • Grind in a meat grinder or chop the minced meat along with the lard.

• • Add spices and mix thoroughly. Finely chopped herbs can be added if desired.

• • Cut the foil into pieces about 16-18 cm, leave the length at your own discretion. For convenience, no more than 20 cm.

• • Put the minced meat on the foil, leaving 2-3 cm on the sides. Twist in the shape of a sausage, wrap the ends like candy wrappers.

• Preheat the oven, take out a container with a non-stick coating and place the kupaty there. You need to lay them so that they support each other.
• Put the dish in the oven for 15-20 minutes on moderate heat.
• In the process, monitor the release of juice, the product should not burn.
• Then reduce the heat and continue to bake for about 10-15 minutes.

Kupaty in a slow cooker

This is the most dietary way to steam pork kupaty. Kupaty in a slow cooker are very tender. If you do not turn on the frying function, they turn out to be dietary, not greasy.

Cooking order:

1. 1. Defrost the product, if it is from the freezer.
   2. Take the bowl out of the multicooker. Add 2 liters of water there.
   3. Turn on the equipment and place the product there.
   4. Set the timer for 20-30 minutes (depending on the size of the sausage and the type of meat).
   5. Take out the container and take out the sausages.
   6. Wash the bowl and wipe dry.

1. Pour in sunflower oil, put boiled kupaty and turn on the frying function on the technique.

Kupaty are fried for the same time as in a pan - about 5 minutes.

How to cook sausages on the grill

There are features for cooking homemade sausages on the grill. Grilled kupaty are especially tasty and perfect for an outdoor picnic. Roasted at the stake, they smell of smoke. How much you need to fry kupaty on the grill depends on the ingredients from which they are prepared.

Ways to cook the product on an open fire:

1. Kupaty grill on charcoal.
2. Homemade sausages on skewers.
3. Sausages wrapped in foil and placed in coal.

During cooking, the fire should be minimal. The juiciness of the product depends on how much to fry kupaty on the grill. Do not overdo it, otherwise the sausages will turn out dry. The average time is 20-30 minutes.

Cooking Tips:

• • So that the crust does not burst, sausages should first be dipped in boiling water for 2 minutes. It is undesirable to pierce fried kupaty with a toothpick, so the juice will flow out.

• So that the product does not stick to the grate, it must be lubricated with oil. In the process of frying, it is necessary to use a silicone brush and cover the sausage with oil mixed with chopped garlic for flavor.

Cooked kupaty in an air grill or fried in an electric barbecue will be no less tasty.

If someone perceives Georgian kupaty as an ordinary homemade sausage, which was once made by every livestock owner in the villages, and now you can buy it in any butcher shop, then such a perception is erroneous.

The technology of how to cook kupaty at the first stages really resembles sausage, but then it acquires its own unique line: both in cooking as a semi-finished product, and in cooking as a full-fledged dish, and in the style of serving.

Homemade sausages - they are also called that.

Culinary specialists note the amazing juiciness of the dish and the extraordinary taste.

Or, as we say, meaning superlatives, deliciousness.

History of the dish

Kupaty in Georgia have been known for a long time, they were recognized and appreciated only a few years ago, and they are prepared as an alternative to another popular Georgian dish - shish kebabs.

The convenience of semi-cooked sausages was appreciated by Georgian housewives during the cold season.

Despite the fact that the country is called southern, winters in Georgia are quite severe and snowy, with a climate that is quite acceptable for storing meat products.

The hospitable Georgians took advantage of this, offering their numerous guests mini-sausages piping hot, the baking time of which is one toast, no more.

The preliminary preparation of semi-finished products took much more time, but who in Georgia saves it when it comes to receiving dear guests?!

Spending a day or two cooking raw kupats, then storing them frozen, and when the guests are on the doorstep, bake or fry for a few minutes - this is the peculiarity of the dish and Georgian generosity.

Traditional classic recipe

Kupaty in the classic version is meat, a lot of spices and fire.

Moreover, the meat can be of any kind: from lamb to chicken, you can mix, as well as a source of fire - from a fire to a slow cooker.

Plus tart red wine and good company.

In order for the sausages to turn out to be truly Georgian, pork intestine is also needed (many, in the absence of a natural product, use collagen substitutes, but this is not quite what you need).

For the complete identity of your dish with the traditional one, you will have to look for a natural casing, which can be sold at the meat rows of agricultural markets or in butcher shops.

If you coped with the task and bought the “correct” intestines, they need to be processed: cut into pieces 0.5 meters long, twisted, cleaned and washed.

The finished high-quality shell should be transparent and intact - without a single gust.

Now you can proceed directly to the preparation of kupats with visual photos:

It is not difficult to prepare a semi-finished product if you own the stuffing technology.

This is the most difficult thing for inexperienced cooks: you need to evenly distribute the minced meat and make sure that it does not break the shell.

But there will be no problems if there is modern kitchen equipment with special nozzles for stuffing sausages.

Raw products can be brought to readiness immediately, they can be frozen - in any case, after baking, they will acquire an amazing aroma and taste.

Don't know how to cook ready-made kupaty?

It's quite simple: fry them whole well until golden brown and that's it, or use the recipes below.

If you have an electric meat grinder with a special nozzle-syringe, then you are very lucky!

This circumstance will greatly facilitate the entire technology of the recipe.

Let's watch the video and find out:

Kupaty in a pan

Homemade sausages can't be tasteless.

Even with the most standard cooking - in a frying pan - kupaty are juicy and fragrant.

If you just came home from work, pretty hungry, you can make them in a quick way: get them out of the freezer, put them in a frying pan, close the lid and fry on both sides.

But you can use another, more original recipe.

So, how to cook kupaty in a pan is described below:

1. Several sausages (4-5 pieces) cut into thick circles and fry in vegetable oil. Add quite a bit of oil, since there is lard in the minced meat, thanks to which kupaty are able to "put fat".
2. Place the browned sausages temporarily on a plate, and in the remaining fat in the pan, sauté the onion (1 onion), add tomato juice (0.5 cups), crushed garlic (3-5 cloves), a little ginger and (optional) a small pod of hot pepper. Salt the sauce and add some Provence herbs for flavor.
3. Return the pieces of sausages to the boiling tomato juice and let it boil for another 25-10 minutes. Garnish the finished dish with finely chopped greens - and enjoy.

Such kupaty in a pan are original, tasty, moderately spicy and spicy.

They can be served both as an everyday dish and as a festive one - they look great on the table.

But how to cook kupaty with a vegetable side dish in the video story below:

Recipes for cooking in the oven and slow cooker

There are no cardinal differences between cooking kupat in a pan, in an oven or a slow cooker: the same meat, in the same shell, lends itself to different types of heat treatment.

There are taste preferences: someone likes fried sausages, someone - baked.

The advantage of kupats cooked in the oven is the number of sausages that can be baked at a time.

The method is suitable for cases when a large number of guests are invited to the house.

1. If you use frozen kupaty, first defrost the semi-finished products, boil them in salted water. But many cooks do without cooking - they immediately bake or fry sausages.
2. In an oven preheated to 180 degrees, place a baking sheet with these meat products.
3. In the process of baking, pour over them with the fat that stands out from them, giving them additional juiciness.
4. To make the dish perfect, bake the sausages in foil for the first 15 minutes, and bring them to readiness, freeing them from the foil wrapper.
5. To get both a meat dish and a side dish for it at the same time, place sliced ​​potatoes on a baking sheet. Soaked in fat and aromas of fragrant herbs, potatoes will be excellent.

We found out how to cook kupaty in the oven and this process is quite simple.

There are original recipes for cooking sausages in a slow cooker, giving them a unique taste.

Here is one of them:

1. Turn on the slow cooker, setting the “quenching” mode, pour a little vegetable oil into the bowl and warm it up for several minutes.
2. Kupaty (4-6 pieces) pierce with a fork in several places and put in a bowl. Fry on both sides until golden brown.
3. After frying, they should be removed from the multicooker for a while and put grated carrots (2 pcs.) And chopped onion rings (1 pc.)
4. After five minutes of heat treatment of vegetables, sausages can be returned to the slow cooker.
5. In a separate container, prepare a wine sauce from 150 g of dry white wine, a teaspoon of mustard, 0.5 teaspoon of sugar, salt and black pepper. Mix the ingredients, pour the contents of the bowl and cook for another half hour. That's all the wisdom of how to cook kupaty in a slow cooker.

The main reason that stops home cooks and makes it difficult to cook kupaty from scratch is not even knowing how to cook them at home, but the inability to handle the natural shell - the intestines.

We present to your attention the methods of processing this thin material, which almost every rural grandmother owns:

• the intestines should not be cleaned with a blade, but with the back of a knife, so they will remain intact and lose their unpleasant mucous coating;
• in the absence of a special nozzle in a meat grinder for stuffing kupat, you can successfully use a home-made device from a plastic bottle: cut off the bottom of a liter container, fill the bottle with minced meat, after putting the prepared intestine on the neck, and squeeze the minced meat with a fist or a smaller bottle;
• so that the thin shell does not burst when frying or baking, several punctures must be made.

Do you crave something sweet after salty meals? I have an idea! luxuriant sickness.

Following these simple tips, you can get homemade sausages of your own preparation as close as possible to the Georgian original.

And to answer the age-old question: what is the difference between kupaty and homemade sausage, just try them.

Not only the size and not only the name, the main distinguishing factors of the dish: taste, aroma, tenderness - all this is present in the original Caucasian sausages and all this can be obtained in your kitchen if you try.

Kupaty is a traditional Georgian dish, which is widely used in many countries. It is an oblong sausage, which is very juicy and fragrant. As a rule, they are prepared at home, but thanks to the great growth of the industry, they are widely available for sale. Cooking them yourself is much more difficult than using store-bought kupaty. They are cooked not only in a frying pan or on the grill, but also in the oven. Thanks to the latter cooking method, they are even more juicy, and when combined with vegetables or other ingredients, they are even more delicious.

Kupaty in the oven according to classic recipes

To prepare a dish according to this recipe, you can use already purchased kupats. However, self-cooked sausages will add special juiciness to the dish.

What will be required:

• Meat (pork, lamb, etc.) 2 kg.
• Salo 300 kg.
• Fresh garlic 2-3 cloves.
• Guts.
• Salt, spices to taste.

Sequencing:

• First you need to prepare the meat. To do this, you need to cut it finely and pass through a meat grinder.
• The fat must be finely chopped and then passed through a meat grinder or finely ground with a blender.
• Salo and meat must be combined and then add salt, ground garlic and spices to taste. Mix everything thoroughly.
• Put the intestines on the nozzle for a meat grinder and tie them on one side. Stuff the intestines with meat and bacon and tie on the other side, then make small punctures in the kupat. If you are using already purchased kupats, then the above should be skipped.
• Add a little water to a baking sheet and put kupaty on them.
• Put the baking sheet in the oven preheated to 180 degrees for 10 minutes. Then you need to reduce the heat to medium and let the dish cook for another 20 minutes. After that, you need to let the kupats stand for another 5-10 minutes right in the oven. During baking, you can occasionally water the sausages with fat released from it during cooking.

Chicken kupaty in the oven

Such kupats will turn out to be lighter, since chicken meat itself is more tender. During the cooking process, you can improvise and, if desired, add your favorite spices, pieces of cheese and other ingredients.

What you need for cooking:

• Chicken fillet 1 kg.
• Onion 1 pc.
• Smoked bacon 150 gr.
• Garlic 1-2 cloves
• Egg 1 pc.
• Guts.
• Salt, spices to taste.

Sequencing:

• Onions need to be peeled and cut into portions. The bacon also needs to be cut. Then skip the chicken fillet, bacon and onions through a meat grinder.
• In the mixture you need to add salt, spices to taste, egg and chopped garlic. Mix everything thoroughly, place in a cold place for 30-40 minutes.
• On the nozzle for a meat grinder, you need to place the intestines and tie them on one side. Place the minced meat in the intestines and tie the sausage on the other side. Then you need to tie them on top.
• Put kupaty on a baking sheet and place in an oven preheated to 180 degrees for 30 minutes. If possible, after cooking, you need to give grilled kupaty.

Kupaty with potatoes in the oven

Potatoes in such a dish will make it even more satisfying and give the kupat extra flavor, which will make the dish even tastier.

What you need for cooking:

• Kupaty (semi-finished products) 1 kg.
• Potatoes 1 kg.
• Sour cream or mayonnaise 2 tbsp. l.
• Ketchup or tomato paste 2 tbsp. l.
• Vegetable oil.
• Salt, pepper to taste.

Sequencing:

• Potatoes need to be peeled and cut into pieces.
• Put kupaty, potatoes, sour cream (mayonnaise), ketchup (tomato paste), salt, spices in the baking sleeve. Tie off the other side of the sleeve and give it a little shake to mix all the ingredients.
• You need to bake kupaty in an oven preheated to 180-200 degrees for 40-50 minutes.

Kupaty prepared according to such recipes will perfectly decorate not only the usual, but also the festive table. They can be served with vegetables, various sauces, sprinkled with herbs on top.

Today we will cook kupaty in the oven. For kupaty, you can use any spices to your taste. We give you the basic recipe, and then, as you gain experience, you can experiment and show your imagination to your heart's content.

Kupaty are very satisfying and appetizing. They are served with Georgian red wine and tkemali sauce. This is a very tasty and satisfying dish, although the preparation of the intestines may seem like the most time-consuming process.

In general, bathtubs are very comfortable. They can be frozen and, if necessary, fried at any time. Kupaty are very convenient for a picnic and a field lunch, it is good to take them with you on the road and on nature.

Ingredients for Kupaty

200 g beef
800 g pork
200 g fat
pork intestines - as needed
3 onions
80 barberry
2 garlic cloves
100 g of red wine (can be replaced with cognac or broth)
1 bunch green cilantro
1/3 teaspoon ground dry thyme
1/5 teaspoon suneli hops
1/5 teaspoon cinnamon
1/5 teaspoon cloves
1/5 teaspoon nutmeg
black pepper and salt - to taste

To decorate the kupaty:
pomegranate juice
pomegranate seeds
cilantro greens
green onion

Cooking

Peel the onion and garlic, wash the meat. Skip the garlic, onion, pork and beef through a meat grinder.

Mix the minced meat with salt, add pepper and drop by drop, pour in the wine.

Mix everything well, achieving a homogeneous consistency. At the same time, the minced meat should not be too wet - adjust the amount of wine.

When the mass is ready, add the barberry to it and mix gently so that the berries do not choke.

Now you should prepare the intestines. It is better to buy well-washed ones in order to mess with them less.

Rinse the intestines from the outside. Then stretch the intestine along its entire length with salt (taking the salt in the palm of your hand). Repeat the procedure two times and again rinse the intestines under running water.

Turn the gut inside out and do the same on the other side. Then stretch it no longer with salt, but with cornmeal.

Tie the gut on one side with a thread, leaving a small tail.

Insert a watering can into the free end of the intestine and fill the intestine with prepared minced meat. Bandage the other end, cut off the excess. The size of kupaty sausages is usually 15-17 cm.

Knead the intestines with your hands to let the air out. Kupaty should not be filled too tightly so that they do not burst later.

Fold the sausage in half and connect the ends with a thread.

Kupaty. How to fry. Kupaty in the oven

If you are going to fry frozen kupaty, then they need to be thawed.

Before frying, you need to take the sausage by the thread and lower it for 1 minute in boiling water. After that, you need to dry the kupat with a napkin.

Pour fat onto a baking sheet and heat it up.

Put kupaty, pierce them in several places with a needle to release steam. This is done so that the kupaty do not burst.

Bake in the oven at 180 degrees until golden brown.

Bon Appetit!

Kupaty

Kupaty is served hot, freshly baked. They are laid out on a plate and the tails and threads are cut off. Kupaty baked in the oven is sprinkled with finely chopped herbs, pomegranate seeds and sprinkled with pomegranate juice. Kupaty goes well with tomato sauce and tkemali, pickles and salads.

Kupaty can be cooked in different ways: some prefer kupaty in the oven, some fry them in a pan, but in general, kupaty are very good on a fire.

see also

For many home cooks, the national dishes of neighboring countries are a kind of exotic mystery. This is especially true for semi-finished products found in our stores, the preparation of which can lead a novice cook to a dead end and raise a number of questions, for example, how much to fry kupaty in a pan. Today we will just look for an answer to this question, and we will also figure out how else you can cook this dish.

So, if you have never seen or tried such a dish as kupaty, then here is a little information for you about what this dish is. In fact, these are large sausages in a natural casing, which are made from minced meat with the addition of a large number of various spices.

In our stores, you can find two varieties of this meat dish - chilled and frozen kupaty. We will now discuss the latter in more detail.

Do I need to defrost kupaty and how to prepare them for frying

Frozen kupaty are stored longer, and therefore it is in this form that this product can be found most often. Before cooking, they must be thawed.

• If you want to preserve the juiciness and structure of the meat, then transfer the kupaty from the freezer of the refrigerator to its main compartment. So the defrosting process will go smoothly, so that all the taste properties of the product will remain unchanged.
• A faster way is to defrost kupaty at room temperature. This usually takes several hours. This option is optimal.
• Express defrosting involves immersion in warm water. So they can be cooked quite quickly, but often in this case the product loses its taste.

You should pay special attention to the fact that you should not cook a frozen product without first defrosting, just as you should not use a microwave. The fact is that the natural shell most often does not withstand sudden changes in temperature and bursts.

How long does it take to fry kupaty in a pan

So, after your product has gone through the defrosting process, it should be cooked. The most convenient way to do this, of course, is to use a frying pan, although initially kupaty are intended for cooking on a barbecue or a fire.

There are also several options here, which we will talk about in a little more detail.

• The first and most optimal way is to boil the kupaty a little before sending them to the pan. To do this, bring water to a boil in a saucepan, immerse kupaty in it and cook for about 5 minutes. After that, we take out the product with tongs (do not use a fork) and fry over medium heat for about 10 minutes. Then turn on the maximum heat and fry for a couple more minutes.
• The second option is to cook kupaty directly in the pan. To do this, put the sausages in a bowl and pour quite a bit of water. We set the fire to medium and, turning the sausages all the time, we wait for the complete evaporation of the moisture. After that, pour in the oil and fry in the same way as the previous method.
• Not a very good way, which, however, will save your time, is to make two punctures with a needle or a toothpick in a kupat shell. Such a product can be immediately spread on a frying pan with oil and fry for 10-15 minutes, constantly turning over. Part of the juice will be lost and the kupaty will turn out not so juicy.
• Some chefs also cut kupaty into small pieces and fry them in this way. This option, of course, has the right to exist, but when it is used, the main feature of kupat is lost - their juiciness.

The need for pre-cooking lies in the fact that under the influence of boiling water, the shell adheres more tightly to the meat filling. This eliminates the possibility of damage to the natural casing during the frying process.

How many minutes are kupaty fried in a grill pan

Undoubtedly, at home, using a grill pan for cooking kupat is the most successful choice. Thanks to the cast-iron assistant, the sausages will be ready in a few minutes, and they will also acquire characteristic beautiful stripes.

To begin with, kupaty is dipped in boiling water for a couple of minutes, while heating the pan over high heat. Then the sausages are taken out, blotted with a paper towel, greased with vegetable oil and spread in a pan.

After that, it is necessary to fry each sausage for 3-4 minutes on all sides, until characteristic brown stripes form.

How many kupats are prepared in other ways

Speaking of kupats, one cannot fail to mention other ways of preparing this dish, in addition to the frying pan.

• If you are cooking sausages on a grill or a fire, then first you should lower the kupaty for half a minute in boiling water. After that, grease them a little with oil and fix them on the wire rack. Kupaty are fried over the coals for 15-25 minutes, at this time we must not forget that the sausages must be constantly turned over along with the grate.
• Kupaty is cooked in the oven for about 20 minutes. The first 10-15 minutes on one side, then the sausages are turned over and baked on the other. If the stove is equipped with a grill, then in the last 5 minutes it is just used.
• In the air grill, you can also cook kupaty, and it is very tasty to make it. It is necessary to set 180 degrees and cook the product for about half an hour.

Now you know how much to fry kupaty in a pan and not only. Remember that in the first 10-15 minutes our filling is prepared, and then, using maximum heat, we form a beautiful crust.