Kupaty in the oven - a pledge of a good holiday.

Summer. Nature. B-B-Q. We are waiting for these moments for a long time, we are lurking in anticipation, preparing and preparing in advance. This sensation of rest and relaxation, the smell of steaming sausages I want to feel and in the middle of winter, late rainy autumn and early spring, when the snow still lies. The situation is always saved by bathing in the oven. Here is the long-awaited sense of relaxation and a tantalizing aroma.

Kupaty in the oven is a national Georgian dish, which was so popular with all nations that with small variations, many adopted this wonderful recipe. This dish can be prepared for future use and at a convenient opportunity, with the arrival of guests or when you want to please yourself with something delicious in the company of friends, to take out fragrant semi-finished products from the freezer and bake them on the grill. In summer - in nature, in winter - at home in the oven, enjoying their sharp taste.

How to cook hot water in the oven? For this, the following ingredients are needed: an equal amount of pork and beef - 1 kg each, 400-500 grams onion, 50-70 grams of garlic, black pepper, sweet pepper , 1/2 teaspoon of basil, salt to taste, 150 Gram of pomegranate seeds. Meat is better cut into small pieces 1 × 1 cm (with baking then sausages will be juicier). If time is pressing, then you can pass through the meat grinder. Onions cut medium-sized cubes, garlic twisted. We put all the ingredients in a deep bowl and add seasonings to taste. According to the source, the bathing in the oven must be sharp, so do not spare seasonings. All components are carefully kneaded to a homogeneous mass.

One of the main stages, which is not very popular with urban housewives in the preparation of a swim, is the cleaning of pig intestines. But if the entire preparation is not postponed for one day, then you can cope with this without too much fatigue. Fresh porcine gut washed many times with running cold water, soak in a concentrated salt solution (the concentration should be such that the salt is already precipitated) for 1-2 days. After this, rinse again with running water. If there is a smell, soak in a solution with vinegar (for 1 liter of water - 200 grams of vinegar) for 7-8 hours. Again we wash the intestines, turn them out and not with the sharp side of the knife, remove the entire coating from the walls, carefully, so as not to tear the shell. We clean the inside of the greasy layer. Ideally, the intestines should turn out tonic and transparent to light. Further, the necessary length, 1.5-1.8 meters, leave for the preparation of the bath, and the rest of the intestines are poured with salt and placed in a glass jar with a lid and put into the refrigerator for storage. Next time the cooking time for sausages you will noticeably decrease. We fill with a spoon or a typewriter with a special nozzle with a natural shell prepared with minced meat. Sausages are bandaged through 15-18cm thread. We select the quantity that we will prepare, and send the rest of the semi-finished product to the freezer until another outbreak to the nature.

How to cook sweets in the oven? Then every mistress has her own tricks. In the Caucasian version of the preparation, before frying, sausages (not frozen) for a couple of minutes should boil in boiling water. Then take them out and let them dry. At this time we will prepare the oven. On the bottom step put a baking sheet with hot water, turn on the oven and reheat to 200-220C. Kupaty plaster adzhika and lay out on the grill, installed in the oven. If minced meat in sausages is stuffed tight, then do a few punctures with a needle. Punctures do not need much, because through them all the juice will flow out of the meat and the baths will become hard and tough. We put it in the oven and fry for 20-30 minutes. Ready-made sweats always with a crust of golden color, plus the sharpness of Adzhika. The bowl with water in the oven served us well, the fat from the bath was dripping into the pan, as a result the oven was clean, and the fat was not burnt, but gathered in a pan.

Beautiful juicy sausages are served with a garnish of vegetables (Bulgarian pepper with cheese) and with lavash - thin fresh cake.