Kupaty with gravy in a frying pan

1. My meat, cut into pieces. We do not cut off the fat from the meat, the kupaty will turn out juicier with it. The size and shape of the pieces is not important, the main thing is that it is convenient to pass through a meat grinder. The prepared pork is crushed using a meat grinder.

2. Peel the onion and garlic. Garlic is passed through a press, sent to a bowl with minced meat. And chop the onion with a meat grinder. The abundance of onions makes pork tender and juicy.

3. And now it's the turn of spices and spices: add ground black pepper, chili pepper, paprika, dried basil, Provencal herbs. Mix everything as thoroughly as possible.

4. Pour water into the minced meat, mix. Cover the bowl with a lid (you can tighten it with cling film) and send it to the refrigerator for 2 hours.

5. Then, using a special nozzle on the meat grinder, we fill the intestines with minced meat, after 12-13 centimeters we tie the intestine with a thread, you can just scroll a couple of times.

6. The resulting kupats can be cooked immediately, or they can be frozen. Depending on the number of eaters.

7. Heat the vegetable oil in a large frying pan, put the kupaty into it, cook for 4-5 minutes on low heat.

8. Meanwhile, peel the onion, cut into rings. My pear, cut out the core with seeds. Put the onion and pear in the pan, continue cooking for another 2 minutes.

9. In a small bowl we spread tomato sauce, pour corn starch, pour Worcestershire sauce, add cumin, coriander and brown sugar. Here we pour water, mix until smooth. In the resulting sauce, we spread the pre-washed raisins.

10. Pour the sauce into the pan, cover with a lid, cook on very low heat for 8-10 minutes. During this time, the kupaty will completely reach readiness, and the sauce will thicken.

It is recommended to use couscous as a side dish, but you can choose any other side dish to taste.

Bon appetit!