Georgian Kupati Spiced Pork Sausage Patties

About This Recipe

Kupati is a fresh Georgian sausage, usually pork, seasoned assertively with garlic, dried coriander and often a handful of pomegranate seeds folded in for bursts of tartness against the rich meat. Traditionally stuffed into natural casings and grilled, it's a fixture of Georgian supra feasts and khinkali houses, where it's served alongside the famous dumplings and grilled meats. This patty version skips the casing-stuffing step, which requires equipment many home cooks don't have, while keeping every other element of kupati intact: coarsely ground pork, plenty of garlic, ground coriander, and the signature pomegranate seeds mixed directly into the meat so each bite gets a small pop of acidity. Cooking the patties in a hot pan with the lid off for most of the time lets the fat render properly and the outside develop real color. A squeeze of lemon over the finished patties, in place of the pomegranate sauce sometimes served with grilled kupati, keeps things bright. Served with fresh herbs, flatbread and a simple tomato salad, these patties bring the flavor of a Georgian grill to a stovetop-friendly format.

Ingredients

Serves 4

• 600 gground pork(coarsely ground, not lean)
• 5 clovesgarlic(minced)
• 1 tbspcoriander seeds(toasted and crushed)
• 0.5 cuppomegranate seeds
• 0.5 tspground allspice
• 1.5 tspfine sea salt
• 0.5 tspblack pepper
• 2 tbspchopped fresh cilantro
• 2 tbspvegetable oil
• 1lemon(cut into wedges)

Instructions

1. 1

   Mix the meat

   Combine ground pork, garlic, crushed coriander, pomegranate seeds, allspice, salt, pepper and cilantro in a bowl, mixing gently so the pomegranate seeds stay mostly intact.

2. 2

   Shape the patties

   Divide into 8 patties, pressing just firmly enough to hold together without overworking the meat.

3. 3

   Sear the patties

   Heat oil in a heavy skillet over medium-high heat. Cook patties 4 to 5 minutes per side until deeply browned and cooked through.

   Don't press down on the patties while they cook — this squeezes out the juices and burst pomegranate seeds prematurely.

4. 4

   Rest briefly

   Let the patties rest 3 minutes before serving so the juices settle.

5. 5

   Serve

   Serve hot with lemon wedges, flatbread and a simple tomato and onion salad.

Variations

• •

  Use ground lamb or a beef-pork blend instead of pure pork for a different traditional variation.

• •

  Grill the patties over charcoal instead of pan-searing for a closer approximation of traditional kupati.

• •

  Add a small pinch of dried marigold petals (imeretian saffron) to the mix for a more distinctly Georgian aroma.

Storage

Refrigerate cooked patties up to 3 days; reheat in a dry skillet over medium heat to re-crisp the exterior rather than microwaving, which can make them rubbery.

Frequently Asked Questions