Kupati

Chef-d'oeuvre of the Western Georgian Cuisine - Kupati is the most popular sausage in Georgia. Classic Kupati is made out of meat sub-products but seriously, why can’t we stuff it with high quality meat and cheese instead of entrails? Hereby, I'm offering you a modern version of Kupati with cheese. Beef for Kupati should be fatty, while pork must be lean. Also, pay attention to the pork fat. It must be of a distinct white color. If it comes with even faint yellowish hues, it means the pig is aged and it may give the sausage an unpleasant smell. Intestines will lose their unpleasant odor if you clean them under running water for about 4 or 5 minutes. Then turn it inside out and thoroughly rub with corn flour. When done, shake off the flour down with a blunt side of the knife and throw again for few more minutes under the running water. This procedure will make sure that the intestines have no gusty smell.

Jerked trout

Thermal treatment is not the only way of cooking, as smoking, salting and jerking with alcohol are also widely used methods. I love sushi and the taste of raw fish, but as far as I’m aware none of the fish available locally in Georgia are suitable for eating raw, including trout. That’s why I have to buy and prepare imported fish, which costs me quite a sum. In order to satisfy the desire, I try the only Georgian solution – trout jerked in salt and alcohol. The dish has the aroma and a pleasant velvet tecture which all fish-affectionates will love. In the end it won’t be raw, but harmless and super delicious. Also, not to make it tasting like Scandinavian Gravlax, we’ll bundle it into distinct Georgian aromas. The dish is ideal for New Year’s party when people are fasting.