Homemade Pork Sausages in Natural Casings (Kupaty)
Aromatic, juicy, so tender - no one will say no! Homemade kupaty are definitely tastier and healthier than store-bought. You can boil them, pan-fry, or grill them. Serve with any side dish or enjoy at a picnic. Make a batch and freeze them - you won’t regret it!
Updated : 26 January, 2026
Easy
About 1 hour.
Ingredients
2 kilograms
Pork
500 grams
Fatback
40 grams
Salt
20 grams
Sugar
4
Garlic
30 grams
Greens
10 grams
Red pepper, ground
15 grams
Curcuma
5 grams
Allspice
15 grams
Khmeli-suneli
100 milliliters
Water
10 grams
Intestines
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make homemade kupaty from pork in natural casings using a meat grinder? Honestly, it’s not hard. The main thing is choosing the right casing. I used pork casings 32-38 mm (about 1 1/4-1 1/2 in) - a classic natural sausage casing. Prepare the needed ingredients.
Step 2
Before you start, rinse the casing inside and out under warm running water (37-40°C / 99-104°F), then soak it in warm water for 30-60 minutes.
Step 3
Rinse the pork fat, pat dry, and cut into small pieces - size them so they feed easily into the meat grinder.
Step 4
Rinse the meat thoroughly, pat dry with a clean towel (paper towels work too), and cut into pieces the same size as the fat. Grind everything through the meat grinder.
Step 5
Finely chop the herbs. I used dill and parsley.
Step 6
Mince the garlic. Grind the allspice in a spice mill. Combine the minced meat, herbs, spices, salt, and sugar. Add the water.
Step 7
Mix everything thoroughly.
Step 8
I replaced the blades in my manual meat grinder with a special metal stuffing nozzle. I cut the casing into 3 pieces, about 50 cm (20 in) each - short sausages are easier to stuff. Slide one end of the casing onto the nozzle (secure with a rubber band so it doesn’t slip). Tie a knot at the other end and make a few small pinholes with a needle so excess air can escape.
Step 9
Put the filling into the grinder and, turning it, stuff the casing. Use your hands to help distribute the filling evenly. Don’t let the sausage bulge wider than 32-38 mm, or the casing may tear. On the long sausage, twist 3-4 times every 6-8 cm (2 1/2-3 in) to form individual kupaty. Prick each sausage in a few places with a needle.
Step 10
Your homemade kupaty are ready. Boil them for 15 minutes in water, then call everyone to the table. Enjoy your meal! I pan-fried part of the batch without boiling first: I placed them in a hot skillet, browned on both sides for 3 minutes over high heat, covered, and simmered for 10 minutes. They turned out very tasty and juicy. I froze the rest.
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