Georgian spiced sausages (Kupati)

1. Rinse the pork casings thoroughly in lukewarm water, running water through the inside too, then soak them for 30 minutes in cold, slightly vinegared water so they become soft and pliable.

2. Very finely chop the onions, crush the garlic, halve the pomegranate and remove the seeds; press half the seeds through a sieve to get the juice.

3. Put the minced pork in a bowl, add the onion, garlic, coriander seed, khmeli suneli, paprika, salt and pepper, the pomegranate juice and the remaining seeds, and knead by hand for at least 5 minutes until the mixture is sticky and even.

4. Loosely fill the casings with a sausage stuffer or wide funnel (not too tightly, or they'll burst when cooked), twist into 12-15 cm lengths, coil the ends into spirals and prick in a few places with a needle.

5. Simmer the sausages in lightly salted boiling water for 10 minutes, drain, then fry in a little oil (or grill) over medium heat, turning several times, for 15 minutes until crisp and golden brown.

6. Serve hot with raw onion rings, a scattering of pomegranate seeds, tkemali plum sauce and fresh bread.

Tip: Traditional kupati often includes offal (heart, liver) – if you like, swap a quarter of the minced meat for chicken hearts or pork liver. The pomegranate adds a tangy flavour and a lovely crunch.