Kupati

Rinse the natural pork casing with cold water inside and out, rub it with corn flour, rinse thoroughly again, and leave it to soak in clean water for 10–15 minutes.

Chill the pork offal (heart, liver, and kidneys) well, then finely chop it with a knife or run it through a meat grinder fitted with a coarse plate; don't turn it into a smooth paste.

Add crushed garlic, ground coriander seed, dried savory, utskho-suneli, dried barberries, adjika, and salt to taste. Mix the filling thoroughly for 3–4 minutes so the spices are evenly distributed.

Fit the casing onto a wide sausage funnel or nozzle and fill it with the mixture in small portions, without packing it too tightly, so no large air pockets form inside.

Shape the kupati into a horseshoe, join the ends together, and prick the casing in several places with a needle — this will keep it from bursting while baking.

Grease a baking dish with vegetable oil, arrange the kupati in it, and bake in a preheated oven at 180 °C (355 °F) for 35 minutes, until the casing is nicely browned and the filling is fully cooked through.

Serve the kupati hot, straight from the oven.