Yo,
I've been looking for something a little different and came across Kupaty...Seemed simple enough so I gave it a go.
The Recipe
http://lpoli.50webs.com/index_files/Georgian%20Ring%20Sausage.pdf
Ground up ready for spicing and bind;
Stuffed & Linked ( or should that be ringed? Rung?)
Quick blanch in boiling water to shrink the casing
The blanching worked a treat. The look great. A quick hanging to dry
And into the now crowded aging cabinet for a week
The sample i fried was very nice. In the absence of any advice in the recipe, i ground it through a coarse plate, which gave it a nice texture. The Caraway is really nice. I've never really used it before and was pleasantly surprised. I think that this recipe would make a very nice general grilling sausage just stuffed into hog casing to save the trouble of the beef rounds/blanching etc.
I'll update in a week after they've aged