Turkey Kupaty

How to make turkey kupats?

1. First of all, wash the turkey fillet, dry it. Then cut the meat into pieces arbitrarily.

2. Pass the turkey through a meat grinder using a fine grate. The meat can be finely chopped and not minced in a meat grinder, but this way the sausages will not be so tender.

3. Peel the onion and garlic from the husk. Cut the onion into small cubes, and grate the garlic on a fine grater. Garlic can be passed through a press. Put the onion and garlic in the minced meat.

4. Peel the carrots, wash them, and then grate them on a fine grater. Put it in a bowl with minced meat.

5. And now add spices: ground paprika, black and red ground pepper, coriander, a pinch of ground nutmeg, salt. Mix everything well.

6. Fill the prepared intestines with minced meat using a special nozzle for a meat grinder. Fix the ends of the kupats with a thread. Pierce each sausage with a needle in 2-3 places.

7. Peel the Bulgarian pepper from the seeds, wash, and then cut into thin strips. Peel the onion, cut into half rings. Garlic is also cleaned, cut into plates.

8. Pour vegetable oil into a frying pan, send it to the fire. When the oil warms up, put the vegetables in it, fry until soft.

9. Some of the blanks can be frozen, and some can be cooked. If there are a lot of eaters, you can cook everything at once. But since they won't all fit in the pan, you can cook in batches.

10. So, spread the kupaty to the vegetables, fry until ruddy on all sides.

Serve hot on the table, garnish with herbs if desired.

Bon appetit!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.