Kupati with Elarji

Shopping list

• 500 g pork mince — 15–20% fat

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• 4 clove garlic cloves — minced

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• 1 tsp ground coriander

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• 1 tsp ground cumin

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• 0.5 tsp dried chilli flakes

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 200 g coarse cornmeal — polenta

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• 800 ml water

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• 150 g sulguni cheese — or mozzarella, torn into pieces

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• 30 g butter

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• 1 tbsp vegetable oil — for frying sausages

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Step by step

1. 1

   In a large bowl, combine the pork mince, minced garlic, ground coriander, cumin, chilli flakes, salt, and pepper. Mix thoroughly with your hands until well combined.

2. 2

   Shape the mixture into 8 small sausages, each about 10 cm long. Cover and refrigerate for at least 30 minutes to firm up.

3. 3

   Meanwhile, bring the water to a boil in a medium saucepan. Gradually whisk in the cornmeal in a steady stream to avoid lumps.

4. 4

   Reduce heat to low and cook, stirring constantly with a wooden spoon, for 15– 20 minutes until the mixture is very thick and pulls away from the sides of the pan.

5. 5

   Stir in the torn cheese and butter, beating vigorously until the cheese melts and the mixture becomes stretchy and glossy. Keep warm.

6. 6

   Heat the oil in a large frying pan over medium heat. Add the sausages and fry for 10– 12 minutes, turning frequently, until golden brown and cooked through.

7. 7

   Spoon the hot elarji onto plates, top with the sausages, and serve immediately.