Kupati with Adjika and Fresh Herbs

Shopping list

• 600 g pork mince — preferably 20% fat

  Sub
• 4 clove garlic — finely minced

  Sub
• 1 tsp ground coriander

  Sub
• 0.5 tsp ground fenugreek

  Sub
• 1 tsp dried red chilli flakes

  Sub
• 0.5 tsp ground black pepper

  Sub
• 1 tsp salt

  Sub
• 2 metre sausage casings — natural hog, soaked and rinsed

  Sub
• 60 g adjika paste — Georgian red pepper paste

  Sub
• 1 bunch fresh coriander — roughly chopped

  Sub
• 1 piece lemon — cut into wedges

  Sub

Step by step

1. 1

   In a large bowl, combine the pork mince, minced garlic, ground coriander, fenugreek, chilli flakes, black pepper, and salt. Mix thoroughly with your hands until evenly distributed.

2. 2

   Cover and refrigerate the mixture for at least 1 hour to let the flavours meld.

3. 3

   Fit a sausage stuffer or piping bag with a wide nozzle. Thread the soaked casing onto the nozzle, leaving about 5 cm hanging free.

4. 4

   Fill the casing with the pork mixture, twisting every 10–12 cm to form individual sausages. Prick each sausage once or twice with a sterilised pin to prevent bursting.

5. 5

   Preheat your grill or barbecue to medium-high heat (about 200°C).

6. 6

   Grill the kupati for 12– 15 minutes, turning every 3– 4 minutes, until the skins are golden-brown and crisp and the internal temperature reaches 70°C.

7. 7

   Remove from heat and let rest for 2 minutes.

8. 8

   Serve immediately with dollops of adjika, a scatter of fresh coriander, and lemon wedges on the side.