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®