MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boris's Kupati Sausages
Categories: Pork, Vegetables, Chilies, Herbs, Fruits
Yield: 6 Servings

1 1/2 lb Pork shoulder
1 lg Onion; rough chopped
1 1/2 ts Kosher salt; to taste
1 ts Fresh ground black pepper
2 cl Garlic; minced
2 tb Chopped fresh dill
+=OR=+
1 tb Dried dill
1 tb Ground coriander seed
1 ts Dried chile flakes
4 oz Pomegranate juice
2 tb Oil for brushing sausages
7 Feet of sausage casings
+=OR=+
1 1/2 lb Caul fat

Cut pork into small pieces, add onion, and pass through
a meat grinder fitted with large holes. Add salt, black
pepper, garlic, dill, coriander, chile flakes, and a
little water. Mix thoroughly. Add pomegranate juice and
mix.

Use pork intestines as sausage casings, or if you don't
have a stand mixer with stuffing attachment, use a
pastry bag. (Alternately, shape the sausage mixture into
hamburger-shaped patties and wrap with caul fat.) Soak
the cleaned, washed casings (or caul fat) in cold water.
Fill the casings, making sure not to fill too tight,
otherwise your sausages will burst during cooking. Twist
off sausages to measure 20-30cm (roughly 8" - 11").
Twist the sausage ends well or tie with string and dip
into boiling water for 1 minute.

Take sausages out of the water, cool, and store in the
fridge. Brush the kupati with vegetable oil and grill,
or cook on all sides in fat in a hot skillet.

By Boris Portnoy

Serves: 5 to 7 people

RECIPE FROM: https://www.chowhound.com

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