Megrelian Kupati: Fresh Pork Offal Sausage with Pomegranate

Prepare safely. Buy inspected pork offal and food-grade casing from a reputable butcher. Use casing professionally cleaned and ready to fill; do not clean it with household chemicals. Keep raw pork separate from ready-to-eat food. Wash hands and clean and sanitize tools and surfaces after handling raw offal.

Cook the lung, heart and belly. Put the lung, heart and belly in a large saucepan and cover with fresh water. Bring to a boil, then lower to a gentle simmer. Skim as needed and simmer until tender; the lung and heart may take about 60–90 minutes, while belly may be ready sooner. Check the thickest pieces reach at least 71 °C. Remove each cut when tender and safe rather than leaving everything in for the same time.

Cook the liver separately. Cover the liver with fresh water in a second saucepan. Bring to a gentle simmer and cook until the thickest piece reaches at least 71 °C, usually about 10–15 minutes depending on size. Drain all the cooked cuts well. Reserve up to 100 ml of hot cooking liquid; discard the rest safely.

Chop and season. When cool enough to handle, finely chop all the cooked pork to a coarse, even texture. Stir in savory, coriander, blue fenugreek, crushed pepper, all the salt, 15 ml vinegar and 75 g pomegranate arils. Add a spoonful of reserved cooking liquid only if needed. Taste only after cooking and adjust the seasoning; the filling should hold together without being wet.

Fill the casing. Rinse the prepared casing only if its supplier directs, then keep it moist. Fit it over a clean funnel or sausage stuffer. Fill loosely, avoiding air pockets and stretching. Twist or tie into six short links. Prick only visible air bubbles with a clean pin.

Pan-fry gently. Warm the oil or pork fat in a heavy covered pan over medium-low heat. Add the sausages and 60 ml water. Cover and cook gently, turning once, until steaming hot and at least 71 °C in the center of the thickest link. Remove the lid and brown both sides lightly; avoid vigorous heat that could split the casing.

Finish and serve. Transfer to a clean platter. Brush or spoon over the remaining vinegar and scatter the remaining pomegranate. Serve hot, with ghomi alongside if desired. Refrigerate leftovers within 2 hours at or below 4 °C; use within 3–4 days or freeze. Reheat leftovers to 74 °C. Do not air-dry or store this fresh sausage at room temperature.