Semi-Prepared Georgian Sausages in a Skillet
A masterpiece of Georgian cuisine on your table - absolutely irresistible. Even a beginner can cook semi-prepared Georgian sausages in a skillet. This method is good because the sausages are first simmered and then browned. That means there is no doubt they will be fully cooked.
Updated : 23 March, 2026
Easy
About 20 min.
Ingredients
600 grams
Semi-finished meat products
0.5 cup
Water
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you fry semi-prepared Georgian sausages in a skillet? Prepare the necessary ingredients. Georgian sausages are spicy raw sausages made from different kinds of meat in a natural pork casing. They can be cooked on a grill, boiled, or fried. For skillet cooking, use fresh or frozen semi-prepared sausages. The water can be ordinary clean tap water. Use any refined vegetable oil with no smell.
Step 2
If you have frozen semi-prepared sausages, thaw them. To do this, take them out of the freezer 6 hours in advance. If the room is hot, leave the sausages in the refrigerator. As a rule, sausages sold in packaging are ready for cooking. But if you bought them loose at a market or damaged the packaging, carefully rinse them under running water and dry them. Carefully, so as not to damage the casing, separate them so that each sausage remains individual.
Step 3
For cooking, you will need a frying pan with a thick bottom and high sides, about 20 cm, about 8 inches, in diameter. In such a pan, the sausages will cook evenly and will not dry out if you follow the recipe. Pour the water into a cold frying pan and arrange the sausages evenly. If you use a larger pan, keep in mind that you will need more water than indicated. Pour in enough so that the sausages are half covered with water.
Step 4
Bring the water to a boil over high heat, then reduce the heat to medium. Simmer the sausages for about 4 minutes and turn them to the other side. Cook until the water has almost completely evaporated.
Step 5
Add the vegetable oil and fry for about another 10 minutes. It is important not to miss the moment when the sausages might stick to the bottom of the pan. Otherwise, the delicate natural casing can tear, the filling will run out, and the sausages will be spoiled. Prick the casing in several places with a toothpick so the sausages do not burst.
Step 6
To ensure the sausages brown evenly on all sides, reduce the heat to below medium and turn them often. When they are well browned, the sausages are ready. Enjoy your meal!
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