How to fry pork sausages in a frying pan. Fried sausage: classic and unusual recipes. How to fry kupaty in a frying pan: recipe with vegetables

Kupaty – spicy raw sausages from minced pork with the addition of pieces of lard, onions and hot seasonings. The dish came to us from Georgia, where it is fried over coals, pouring pomegranate juice. You don’t have to wait until summer to fry kupats over an open fire; you can cook them at home in a frying pan – you’ll get a tasty and satisfying meal.

Kupaty is fried in two ways: in one case, they are pre-boiled, in the other, they are simmered in a frying pan. This is done so that the casing does not burst during the cooking process, and the sausages turn out juicy, with a crispy crust.

How to fry kupaty in a frying pan - a method of simmering

Before cooking, separate the sausages from each other; if you have a frozen semi-finished product, defrost at room temperature, wipe with a napkin and start frying. You will need for 6 sausages – 2 tbsp. l. sunflower oil, half a glass of water.

Place the kupats in a frying pan, fill them with water, and place on medium heat. When the liquid bubbles, turn the heat down to low and close the lid. Simmer, periodically turning from one side to the other.
After a quarter of an hour, when the water has almost evaporated, open the pan. Pierce each sausage with a toothpick in two places (so as not to burst during frying), then pour in oil and fry until nicely browned for about three minutes.

Tip: do not pierce the sausage all the way through, just make a hole 3-4 mm deep.

Kupaty prepared in this way goes well with hot sauce, stewed cabbage, oriental flatbreads.

How to fry kupaty in a frying pan - boiling method

Kupaty is no less tasty if you first boil it in salted water.

Place the sausages in a saucepan and add warm water to cover them completely. Add 0.5 tbsp on top. l. salt.
Place the container on the fire, after boiling, add 5 peppercorns, 1 bay leaf, 1/2 tsp. coriander seeds. Cook the sausages for 10 minutes without covering the pan. Then turn off the gas and leave the kupats in the broth.

Remove the cooled sausages, pat dry with a towel and fry on butter 1 minute on each side. Place hot on a platter and serve with warm salad and tkemali sauce.

How to fry kupaty in a frying pan - recipe options

Kupaty can not only be fried in a frying pan, but also stewed with vegetables, spices, and herbs.

How to fry kupaty in a frying pan in tomato sauce

Prepare the sausages - hold each one by the tail and place it in boiling water for 1 minute.
For the sauce, take two onions, 4 cloves of garlic, a pinch of dry dill and paprika, 1/4 cup of tomato paste, 2 tbsp. l. Sahara.
Salt - to taste, grated ginger - optional.
Fry the chopped onion until yellow, add sausages, garlic, spices, and ginger.
Add tomato paste diluted in half a glass of water, salt, sugar and simmer for 15 minutes.
Place the kupaty in a deep bowl, pour over the sauce from the frying pan, and sprinkle with parsley. Can be served with sausages mashed potatoes or pumpkin cutlets.

How to fry kupaty in a frying pan with vegetables

You will need: 5 sausages, an onion, a small zucchini, one Bell pepper with carrots, four tomatoes, a handful of small pitted plums, vegetable oil - 2 tbsp. l.
Chop and sauté vegetables, except tomatoes. Peel the tomatoes and grind in a blender along with the plums. Fry the kupats in a frying pan until the crust sticks to them, add vegetable mix, wait 3 minutes. Pour the tomato mass and spices into the mixture and cook for another ten minutes.
Place on serving plates, garnish with green onions and dill sprigs. Garlic sauce can be served separately.

Fried kupaty is a universal dish because it is prepared quickly and goes well in one plate with vegetables, sour fruits, grains, nuts and spicy seasonings.

We make kupaty, sausages, sausages and sausages at home.
How to make sausages? Where can I get the necessary ingredients and casing?

We are already tired of receiving endless questions “Where to get it?”, “How to make it?”, “How to fry” from users who do not work in the meat industry, so we decided to make a topic in which we will answer all the questions of culinary experts, and the Internet will help us -a shop for sausage makers “Eat Sausages”.

Where to buy sausage intestines?
- Where can I get intestines for homemade sausage?
- Where can I get the right womb?
- What caliber of shell is needed?
- Where can I get a sausage attachment?
- Where can I get nitrite salt?
- How to fry sausages without them bursting?
- What recipes do you recommend?
- How to stuff the minced meat into the casing?

Summer is the time for kebabs, barbecues and sausages.
With kebabs everything is already simple and clear, with barbecue it’s also not difficult, but sausages require both equipment and skill.
But the most important thing, which you can’t do without, is the intestinal casing and attachment.

To prepare the sausages we need:
Equipment: a meat grinder with a sausage attachment (tsun) or a sausage stuffer, which is much less common in kitchens.
Ingredients: Intestinal membrane, meat, salt, spices (spice).

The cooking process is not complicated, but many housewives and cooks do not prepare such tasty and traditional dishes precisely because of the absence of either the tarsus or the intestinal membrane.

Where can I get intestinal lining?
This is the most difficult question. If you go to the market, you will find that pork or lamb casings do not just lie on the counter. Butchers do not sell intestines - they buy ready-made half carcasses and simply cut them up. In order to trade intestines on the market, you need to obtain a lot of permits from veterinary services and comply, firstly, with the production of intestines and with their trade, which is not easy, and is simply unprofitable for the market. That's why they don't trade! You can negotiate with the butchers and ask them to bring the intestines and sell them “under the counter.” Believe me - these will be homemade intestines with mucus residues that will not be calibrated in size (diameter). Whatever they bring, that's what they'll bring. For a true cook, such purchases provide little pleasure.
If professional butchers and sausage makers from factories are reading me, they may grin, remembering that the production where they work is full of guts. I agree with them! But removing the intestines from production is banal theft. Even 3-5 meters for friends. Yes Yes!
The most correct decision is to go to the online store of intestinal casings “I Eat Sausages”, get acquainted with the assortment and place an order. The assortment allows you to purchase guts and tarsus and spices, starter kits, and the necessary components that you need to please your household with delicious, traditional and natural food.

Which shell should you choose?
The question is not simple. The choice of the type and type of intestinal lining is determined solely by the type of product you want to receive. We will help you make your choice!
For sausages such as "Hunter" or homemade sausages, lamb casings or artificial protein casing in sleeves are suitable.
For sausages (kupat), a caliber pork casing is suitable, and for raw smoked or dry-cured products, beef casing.
For full-size sausages, an artificial protein casing or natural beef or lamb casing is suitable.
“I Eat Sausages” and I will tell you about the types and types of casings and offer ready-made solutions that will help diversify your table!

There is no time to twist sausages - buy ready-made ones with delivery to your home or dacha (Moscow and Moscow Region).

PORK CASING
Pork intestines are rightfully considered the most widespread and sought-after type of natural casings. The thin walls of the casing make it possible not to peel the casing from sausages or home-made sausages and to be consumed together with the product. This method is the most delicious.

Pork casing caliber 38/40
Classic natural casing for sausages (intestines), suitable for all cooking methods - frying, boiling, baking and grilling. The thin walls of this casing allow it to be eaten together with the product, fully conveying the taste of smoke and aromatic oil. Ideal for pork sausages for an outdoor picnic.

You can read more about the skull at the link. Examples of recipes using this casing for sausage - pork casing 38/40: recipe 1 (Uncomplicated german recipe), recipe 2 (Turkey sausages), recipe 3 (Liver pate), recipe 4 ("Ukrainian fried" sausage), recipe 5 (Chicken sausages "15 minutes"), recipe 6 (Belarusian home-made dried sausage), recipe 7 ( Grilled pork sausages), recipe 8 (Grilled sausages with cheese for a picnic).

Pork casing caliber 40/42
This casing (guts) is ideal for frying, baking, drying, grilling and boiling. This caliber is a classic in the production of sausages among most peoples of the world.
Minced meat capacity - 0.7-0.9 kg of minced meat per 1 meter of casing.

You can read more about the skull at the link. Examples of recipes for sausages stuffed into this casing for sausage - pork casing 40/42: recipe 1 (Bulgarian sausages on the grill), recipe 2 (Chicken smoked sausage with cheese), recipe 3 (Liver sausage).

Pork bladders caliber 20/25
This casing is ideal for boiled or dry-cured sausages. When drying cheese, remember to use nitrite salt.

BEEF CASING
Beef casings (intestines) - the most durable type natural shell. This is where homemade dry-cured sausages work best. Since ancient times, people have cooked sausages at home in beef intestines; this natural casing allows homemade sausages to be smoked and fried. From time immemorial, beef sinyuga has been considered an ideal casing for sausages such as ham, brawn, saltison (soltizon, zeldezon), and this natural casing is also considered a classic for boiled sausages (Doctorskaya, Lyubitelskaya).

Beef casings caliber 38/40

You can read more about beef casing at the link. This casing (intestines) is optimal for dry-cured sausages, sudzhuk, and oigos. The most durable shell of all natural ones. Withstands frying sausages without prior blanching. An example of a recipe for sausages prepared using this sausage casing - beef casing 38/40: recipe (Grilled lamb sausages).

Beef casings caliber 40/43
The most durable type of natural casing (gut). Usually this caliber is filled with sujuk, blood and semi-smoked sausages.
Here is an example of recipes using this casing for sausage - beef casing 40/43: recipe 1 (Dry-cured homemade sausage), recipe 2 (Dry-cured "Chorizo").

Beef blueberry
IN German cuisine Saltison is stuffed into this shell; in Russian cuisine there is an analogue - gray and red brawn. In the classic Russian version of the recipe, brawn is consumed chilled with horseradish or mustard, as an excellent appetizer for bitters and vodka.

You can read more about beef blue at the link. Here are examples of recipes for sausages prepared using beef sinyuga: recipe 1 (Ham (saltison) from pork knuckle). This recipe was also successful among professional technologists. Recipe 2 (Homemade marbled ham), recipe 3 (Beef ham, lean).

LAMB SHACKING
Lamb intestines or as butchers call them - lamb casings are great for making homemade sausages or hunting sausages, grilled sausages. Lamb blues make excellent smoked boiled sausages, brawns and saltisons. The minced capacity of lamb blues is from 1 to 2.5 kg in 1 piece.

Lamb casings caliber 24/26
The best casing (intestines) for thin sausages of the “Hunter” type. For frying in a pan, they are usually rolled into beautiful spirals. You can read more about lamb casing at the link.
Attention! Please note that to stuff this casing you need to use a thin lamb casserole attachment (meat mincer attachment) with a diameter of 18mm. It is very difficult to do this manually - without a lanyard.

Examples of sausage recipes prepared using this casing for sausage - lamb casing: Recipe No. 1 (Grilled lamb sausages), Recipe No. 2 (Festive spiral sausages). Only thin minced meats are stuffed through this chuck (attachment for lamb and sausage casings) - loosened on a 3-8 mm grid; pieces of bacon should be no more than 5 mm, otherwise the minced meat will get stuck in the chuck when stuffing, “grind” in the meat grinder and appearance will be non-standard.

Lamb blue caliber 70+
Perfect for chicken rolls, minced knuckle rolls, minced meat sausages, dry-dried sausages such as sudzhuk, flat dried sausages, Stepnyak-style kazy, rolls.

An example of recipes for sausage prepared using lamb blue: recipe 1 (chopped pork ham), recipe 2 (royal sausages).

COLLAGEN SHELL
Collagen casings are the closest type of sausage casing to natural casing.
Collagen is a connective tissue protein. All sausage collagen casings are made from beef collagen, obtained from split beef hides. Collagen casings are closest to natural casings in terms of technological and organoleptic indicators. Collagen is used to make casings of any diameter - sausage casings (18-26 mm), sausage casings (28-34 mm), sausage casings (36-45 mm). These shells are divided into 2 types - straight and annular (completely repeat the appearance of the womb). You can find sausage in a collagen casing like "Belkozin" in absolutely any store in a large assortment, which indicates the popularity of the casing.

Collagen casing for sausages
The shell is a seamless ring-shaped sleeve made from high-quality split cattle hide. In fact, this perfect option for the production of sausages in the form of rings, half rings and arched loaves. This type of casing is an analogue of natural rounds and beef and pork casings, and has significant advantages over them, namely: caliber stability and bacterial purity.

Collagen casing for sausages

Sausage ring protein casing
This shell is an artificial analogue of lamb casing. For filling, a sausage attachment is usually used.
Made from beef collagen. It is distinguished by thin walls that closely replicate the ring shape of the natural shell.

POLYAMIDE SHELLS
Polyamide casings for sausages are made from gas- and moisture-impermeable, oriented multilayer polyamide. This is the most durable type of shell. Allows you to increase the shelf life of any sausages.

CELLULOSE CASING
Cellulose sausage casings are vapor and smoke permeable and have been used in industry for more than 40 years.
We all remember very well examples of the use of this casing in Soviet GOST sausages (transparent three-layer casings on Doctor’s and Amateur sausages).

Sausage cellulose casing

But in the restaurant???? What's going on in the restaurant?

Let’s read further what fits under “does not apply”:

It turns out that in a restaurant you can make any sausage without obeying regulations. In other words. as the cook considered it necessary to add nitrite salt to the recipe - so he will add it to the baths??? Who controls it?

After a long period of fasting, Easter dishes seem especially nourishing and tasty. Abundant, hearty food for Easter is one of the principles of hospitable hosts. Diligent housewives and cooks are doing their best to prepare for this. The Easter menu is rich meat dishes. What you won’t find here: home-style boiled pork, chicken rolls, pork baked with herbs, homemade sausage... By the way, about homemade sausage. Not many people can do it first-class. But this can be done by those who know the basic secrets of frying homemade sausage. Recipe for school-age children.

Easter dish (fried sausage) - Cooking secrets:

No frost and warm water.

If the sausage was prepared in advance by the housewife herself, or was purchased in advance and left in reserve in the refrigerator, it must be defrosted correctly. Do not try to defrost it in a cold or, especially, hot water. The expanded fibers of the meat will contract and push out all the juices, so the sausage will be tough and dry. Even preliminary boiling before frying will not save it. The sausage must defrost completely and always naturally without external heat.

Frying pan and heat.

To everyone’s surprise, I will say that the most delicious fried homemade sausage is obtained if you put it in a cold frying pan. Don't be surprised, but this is true. If the frying pan is hot with the oil and the heat is at maximum, the casing often bursts and the sausage falls apart. If you are lucky and it does not burst (apparently the filling with minced meat is too weak), then under the influence of instant high temperature the juice will flow out through the smallest holes. Again, the sausage will be dry inside. Therefore, pour a few tablespoons of vegetable oil into a cold frying pan and add sausage for frying.

Liquid.

As soon as the pan heats up, the first white sausage will begin to lightly simmer rather than fry. This is because excess juice gradually flows out and evaporates. When there is no excess juice left in the sausage, it will begin to fry. It's time to turn it over to the other side. There is no need to add additional liquid.

Crispy crust.

The most delicious fried homemade sausage is juicy on the inside with a crispy crust on the outside. This can only be achieved if you do not cover the pan with a lid during frying, and after the excess liquid has evaporated, periodically after 3 minutes turn the sausage from one side to the other. Thus, the crust is uniform, golden and crispy.

No purchased sausages can replace homemade kupat. To prepare them, any meat is used: pork, chicken, veal, lamb and turkey. The dish is served with different sauces, a side dish of potatoes, fresh herbs and vegetables, pickles and wine.

How to cook semi-finished products

Cooking kupats in the oven is carried out as follows:

If you have prepared the product for future use, defrost it ready-made semi-finished products.
Boil water, add salt, dip the baths in it for 1-2 minutes. Remove and pat dry with paper towels.
Grease or vegetable oil bottom of the baking sheet, lay out the kupaty. Poke them with a toothpick in several places to prevent them from bursting. If you don’t want to wash the baking sheet later, place the semi-finished products on a wire rack and place a container under it so that there is somewhere for the fat to drip.
Bake for 25-30 minutes at 200˚C. Baste constantly with the fat that is released. Serve hot.

Chicken sausages

Time: 1 hour 40 minutes.
Number of servings: 10 persons.
Difficulty: medium.

To prepare chicken sausages for frying, use pork intestines. Wash them outside in a saline solution, cut them into pieces 25 cm long, carefully turn them out and wash them thoroughly from the inside. Turn it back out and stuff it.

Ingredients:

fillet (chicken) – 1.3 kg;
chicken hearts– 0.5 kg;
cream – 0.23 l;
onion – 2 pcs.;
garlic cloves – 3 pcs.;
starch - 1 tbsp. l.;
pork intestines, spices.

Cooking method:

Pass the chicken, hearts, and onions through a meat grinder.
Add chopped garlic, spices, cream, starch.
Stuff the prepared intestines with the resulting minced meat, secure the ends of the semi-finished products with threads.
Place on an oiled baking sheet and pierce with a fork.
Bake the chicken kupaty in the oven, time - half an hour, temperature - 200˚C.

Option with potatoes

Time: 1 hour 15 minutes.
Number of servings: 10 persons.

This recipe involves the use of store-bought semi-finished products, but you can prepare them yourself from any type of meat.

Ingredients:

kupaty, potatoes - 1 kg each;
sour cream (mayonnaise), ketchup ( tomato paste) – 2 tbsp. l.;
spices, vegetable oil.

Cooking method:

Peel the potatoes, cut them lengthwise into 4 pieces, if the tubers are large, then cut them in half first. Thaw the sausages.
Place all ingredients in a baking sleeve. To make the dish more tasty, add 1 apple, cut into slices, mustard and honey (1 tbsp each). Tie the sleeve and shake thoroughly to mix everything.
Bake the dish at 200 degrees in the oven for 40-45 minutes.

Turkey kupaty

Time: 1 hour 40 minutes.
Number of servings: 8-10 persons.
Difficulty: Easy for beginners.

Turkey sausages are a dish for lovers of diet food.

In addition, when baked in the oven, they do not lose their juiciness, unlike semi-finished products fried in a frying pan.

Ingredients:

turkey meat – 1.8 kg;
onion, garlic cloves - 3 pcs.;
paprika, pepper, salt, intestines.

Cooking method:

Finely chop the turkey, onion, and garlic with a sharp knife. Add spices and stir.
Fill the shell with the resulting minced meat, tie the ends with thread.
Bake on an oiled baking sheet at 180°C for 40 minutes.

With vegetables in the oven

Time: 1 hour 40 minutes.
Number of servings: 12 persons.
Difficulty: Easy for beginners.

To prepare these kupats in the oven, you can use absolutely any vegetables of your choice. For example, zucchini, sweet peppers, tomatoes, cabbage, eggplant, potatoes, carrots and onions.

Ingredients:

sausages from any meat – 12 pcs.;
vegetables (any) – 2 kg;
sour cream, garlic, spices, oil (lean) - to taste.

Cooking method:

Wash all the vegetables, cut into approximately equal small pieces.
Sprinkle with spices, drizzle with oil, stir.
Place on an oiled baking sheet and place semi-finished products on top.
Place in the oven for 40 minutes, temperature – 180 degrees. During this time, the sausages need to be turned over twice.
Then grease the dish with sour cream using a brush, sprinkle with chopped garlic. Bake again for 15 minutes.

Pork recipe

Time: 2 hours 10 minutes.
Number of servings: 11 persons.
Difficulty: medium.

The sausages prepared according to this recipe are somewhat different from the previous ones. Here the meat is not chopped or stuffed into casings. Pork is beaten and stuffed delicious filling.

Ingredients:

pork – 0.7 kg;
cheese (hard), ham – 0.1 kg each;
mushrooms (champignons) – 0.2 kg;
juice (lemon), chopped parsley - 2 tbsp. l.;
potatoes – 6 pcs.;
oil (lean) – 3 tbsp. l.;
tomatoes – 4 pcs.;
onion – 1 pc.;
ketchup – 1 tbsp. l.;
garlic cloves – 2 pcs.

Cooking method:

Wash the pork, cut into thin layers, and beat. Sprinkle with lemon juice.
Chop the onion, sauté in oil, add tomatoes, cut into small cubes.
Separately, fry thinly sliced mushrooms, cut the ham into strips.
Mix onion-tomato frying, ham, mushrooms, grated cheese, chopped garlic and parsley.
Place the filling on the meat layers, roll it up and secure with toothpicks. Salt, pepper, fry on both sides.
Peel the potatoes and cut into quarters. Place it and the sausages on an oiled baking sheet. Grease with ketchup, bake at 180 degrees, cooking time - 45 minutes.

Sausages in foil

Time: 1 hour.
Number of servings: 6 persons.
Difficulty: Easy for beginners.

Kupats baked with vegetables in foil are full meal. It should be served with fresh cilantro and tkemali sauce.

Ingredients:

kupaty – 6 pcs.;
pepper (Bulgarian), tomatoes – 2 pcs.;
onion – 1 pc.;
garlic cloves – 3 pcs.;
paprika, oil (vegetable).

Cooking method:

Cover a baking dish with foil and place vegetables, cut into arbitrary pieces, on it.
Place semi-finished products on top, sprinkle with paprika, sprinkle with oil.
Cover with a second layer of foil and secure the edges.
Bake in the oven at 220˚C for half an hour.

Video

For many home cooks National dishes neighboring countries are something of an exotic mystery. This is especially true for semi-finished products found in our stores, the preparation of which can lead a novice cook into a dead end and raise a number of questions, for example, how much to fry kupaty in a frying pan. Today we will be looking for an answer to this question, and we will also figure out how else you can prepare this dish.

So, if you have never seen or tried such a dish as kupaty, then here is a little information about what this dish is. Essentially, these are large sausages in a natural casing, which are made from chopped meat with the addition of a large number of different spices.

In our stores you can find two varieties of this meat dish - chilled and frozen kupaty. We will now talk about the latter in more detail.

Do I need to defrost kupats and how to prepare them for frying?

Frozen kupaty last longer, and therefore it is in this form that this product can be found most often. They must be defrosted before cooking.

If you want to preserve the juiciness and structure of the meat, then transfer the kupaty from the freezer compartment of the refrigerator to its main compartment. This way the defrosting process will go as smoothly as possible, thanks to which all the taste properties of the product will remain unchanged.
More quick way– defrost the kupaty at room temperature. This usually takes several hours. This option is optimal.
Express defrosting involves immersing baths in warm water. This way they can be cooked quite quickly, but often in this case the product loses its taste.

Special attention should be paid to the fact that you should not cook a frozen product without first defrosting it, just as you should not use a microwave. The fact is that the natural shell most often does not withstand sudden temperature changes and bursts.

How long does it take to fry kupaty in a frying pan?

So, after your product has gone through the defrosting process, it should be cooked. The most convenient way to do this, of course, is to use a frying pan, although kupats were originally intended for cooking on the grill or fire.

There are also several options here, which we will talk about in a little more detail.

The first and most optimal way is to boil the kupats a little before putting them in the frying pan. To do this, bring water to a boil in a saucepan, immerse the kupats in it and cook for about 5 minutes. After this, remove the product using tongs (do not use a fork) and fry over medium heat for about 10 minutes. Then turn on the maximum heat and fry for a couple more minutes.
The second option is to cook the kupaty directly in the frying pan. To do this, put the sausages in a bowl and pour in just a little water. Set the heat to medium and, turning the sausages all the time, wait until the moisture has completely evaporated. After this, pour oil and fry in the same way as the previous method.
A not very successful method, which, however, will save your time, is to make two punctures with a needle or toothpick in the kupat shell. This product can be immediately placed in a frying pan with oil and fried for 10-15 minutes, turning constantly. In this case, some of the juice will be lost and the kupats will not be as juicy.
Some cooks also cut the kupats into small pieces and fry them that way. This option, of course, has a right to exist, but when using it, the main feature of the kupats is lost - their juiciness.

The need for pre-cooking lies in the fact that under the influence of boiling water the shell adheres more tightly to the meat filling. This eliminates the possibility of damage to the natural shell during the frying process.

How many minutes are kupats fried in a grill pan?

Undoubtedly, at home, using a grill pan for cooking kupat is the most successful choice. Thanks to the cast iron helper, the sausages will be ready in just a few minutes, and will also acquire characteristic beautiful stripes.

To begin, immerse the kupaty in boiling water for a couple of minutes, while heating the frying pan over high heat. Then take out the sausages, blot them with a paper towel, grease them vegetable oil and place in a frying pan.

After this, you need to fry each sausage for 3-4 minutes on all sides, until characteristic brown stripes form.

How long are kupaty prepared in other ways?

Speaking about kupats, one cannot fail to mention other methods of preparation. of this dish, in addition to the frying pan.

If you cook sausages on a grill or fire, then first you should lower the kupaty into boiling water for half a minute. After this, lightly grease them with oil and secure them on the grill. The kupats are fried over the coals for 15-25 minutes, during which time we must not forget that the sausages must be constantly turned over along with the grate.
The kupats are cooked in the oven for about 20 minutes. The first 10-15 minutes on one side, then the sausages are turned over and finished baking on the other. If the stove is equipped with a grill, then in the last 5 minutes it is used.
You can also cook kupaty in an air fryer, and it’s very tasty. It is necessary to set it to 180 degrees and cook the product for about half an hour.

Now you know how long to fry kupaty in a frying pan and more. Remember that in the first 10-15 minutes our filling is prepared, and then, using maximum heat, we form a beautiful crust.