Imeretian Kupati
Imeretian kupati is a traditional Georgian sausage paired with creamy potato puree and tangy pomegranate narsharab sauce, brightened by pickled red onions for complex sweet-sour flavor.
Imeretian kupati is a traditional Georgian sausage paired with creamy potato puree and tangy pomegranate narsharab sauce, brightened by pickled red onions for complex sweet-sour flavor.
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Prices vary by store
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We will need Imeruli kupati, puree, narsharab and red onion marinade. Fry the imeri kupati on the grill or in a pan at a low temperature and poke it so that it does not burst, cook for 10 minutes.
Let's prepare puree\nMix the puree baked in salt with the previously prepared pesto sauce, add butter and milk. Let's prepare pomegranate sauce Boil the pomegranate juice, narsharab, simple syrup and thickener until it has a viscous texture.
To serve, put the puree on a plate, pour the pomegranate sauce around it, and put the browned kupati on top. To decorate, use red onion marinade, pomegranate seeds, and garnish with micro-greens if desired.
Written automatically by CookOS, not by the creator.
Store cooked kupati and puree separately in airtight containers for up to 3 days; reheat gently. Narsharab and pickled onions keep refrigerated for 1–2 weeks.
Written automatically by CookOS, not by the creator.
Narsharab is a concentrated pomegranate reduction sauce traditional to Georgian cuisine, providing tart, slightly sweet flavor that complements meat dishes.
Yes, prepare the puree up to 1 day ahead and refrigerate. Reheat gently with a splash of milk and butter before serving.
Look for Imeretian kupati at Georgian, Eastern European, or specialty meat markets; some butchers can source it or suggest Georgian sausage alternatives.
Pickle the red onions for at least 30 minutes before serving; they taste better after 2–4 hours as the vinegar softens and flavors meld.
Most components are naturally gluten-free, but check the kupati sausage label and ensure narsharab contains no added gluten or thickeners.
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