Georgian Kupati Dogs


  • 2 lb. Ground pork
  • 1/2 lb. Ground beef
  • 1/2 lb. White onion, minced
  • 3 Garlic cloves, minced
  • 2 T Barberries
  • 1 T Sumac
  • 1/2 T Blue fenugreek
  • 1/2 tsp. Crushed red pepper flakes
  • 1/2 tsp. Ground coriander seed
  • 1/8 tsp. Freshly ground black pepper
  • 1/8 tsp. Cinnamon
  • 3 T Kosher salt, divided use
  • Canola oil as needed
  • 1 lb. Masarepa corn flour
  • 8 oz. Low moisture mozzarella, shredded
  • 1/2 c Sour cream


In large mixing bowl, combine meats, onions and garlic; mix well by hand. Add spices and 2 tablespoons salt; refrigerate, about an hour.

Form golf fall-sized balls and roll into 3-inch links, about the size of a breakfast sausage. Heat oil in a cast iron skillet and cook, browning all sides until cooked through; cool.

Make the dough by combining the flour and remaining 1 tablespoon salt. Gradually add about 2 cups warm water so mixture is smooth but not sticking to your hand. Mix in cheese and sour cream.

Section dough into balls for each sausage and roll into a cylinder. Flatten on a cutting board with parchment. Place sausage in center of dough and fold the dough completely around each link evenly, ensuring an 1⁄8” layer around the sausage and no exposed meat.

Preheat oil to 350°F and fry the corn dogs until golden and crispy, about 3 to 4 minutes. Makes about 20 dogs with leftover dough.

Chef Lonnie Zoeller, Supra, Washington, D.C, from Food Fanatics Magazine®