Kupati

Kupati are Georgia's answer to the artisan sausage — plump links of coarsely ground pork packed with pomegranate seeds, toasted walnuts, fenugreek, and fistfuls of fresh herbs, then grilled over embers until bursting and fragrant. They are a fixture at Georgian supras (feasts) and outdoor mangali (grill) gatherings from spring through autumn. Each bite delivers a complex interplay of fatty pork, tart pomegranate, and the unmistakable warmth of khmeli suneli spice blend.

Serves: 4

Ingredients

• 800 g (1.75 lb) coarse-ground pork shoulder
• 100 g (3.5 oz) pork fat, finely diced
• 60 g (2 oz) walnuts, lightly toasted and roughly chopped
• 60 g (2 oz) fresh pomegranate seeds
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp khmeli suneli spice blend
• 1 tsp ground coriander
• ½ tsp ground fenugreek
• ½ tsp dried marigold (imeruli kviteli)
• ½ cup fresh coriander (cilantro), chopped
• ¼ cup fresh flat-leaf parsley, chopped
• 1 tsp salt, 1 tsp black pepper
• Natural pork casings, soaked and rinsed
• Tkemali (Georgian plum sauce), to serve

Instructions

1. Combine pork mince and fat in a large bowl. Add onion, garlic, walnuts, pomegranate seeds, all spices, coriander, parsley, salt, and pepper. Mix thoroughly with your hands for 2–3 minutes until the mixture is cohesive and fragrant.
2. Fry a small patty to taste and adjust seasoning — the mix should be boldly spiced.
3. Thread soaked casings onto a sausage-stuffer nozzle. Fill loosely (sausages expand during grilling) and twist into links about 12 cm (5 inches) long. Tie ends and refrigerate 2 hours to firm.
4. Prepare a charcoal grill to medium-high heat, around 200°C (390°F). Grill kupati 12–15 minutes, turning every 3–4 minutes, until deeply browned and internal temperature reaches 70°C (160°F).
5. Rest 3 minutes before serving. Arrange on a platter with fresh herbs, sliced radishes, and tkemali sauce alongside warm shotis puri flatbread.

Cook's Notes: Pomegranate seeds must be added raw — they burst with juice during grilling. Do not prick the sausages before grilling; the casing should swell and caramelise intact. Khmeli suneli is available at Georgian or Middle Eastern grocers.