Kupati is Georgia’s fresh pork sausage, packed in short curved links and cooked before eating. Pork shoulder and back fat form a coarse mince. Garlic leads the seasoning; coriander and blue fenugreek give the core aroma, while chile supplies heat. Some cooks add barberry or pomegranate seed for tartness. Over charcoal, the casing develops char spots, while the filling stays juicy if the heat remains moderate. Cut open a link and the inside looks pale pink to brick red, depending on paprika, chile paste, or adjika in the mix. Smoke from the grill meets warm pork fat; the spice scent recalls khinkali broth. Kupati appears at restaurant tables and market counters; home cooks serve it at supras as a hot main dish rather than a cured snack.
