An embutido is a generic term for sausages found in Spain, Portugal, the Philippines, and Central and South America.
It generally contains hashed meat, generally pork, seasoned with aromatic herbs or spices (black pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, or others) that is served wrapped in the skin of the pig's intestines.
Mass-produced sausages of these types are often wrapped in a type of artificial, sometimes edible, skin.
Although the Filipino longaniza is roughly equivalent to the traditional embutido,
there is another Filipino dish that shares the same name, but is better described as a kind of steamed meatloaf and lacks a casing.
2 lbs ground pork ( can substitute with ground chicken or ground turkey)
2 cups bread crumbs
1 tbsp cornstarch
1/2 cup sweet pickle relish
2 cups cheddar cheese, grated
1 cup red bell pepper, minced
1 cup green bell pepper, minced
1 cup carrots, minced
1 cup onion, minced
1 1/2 cup raisins
1 tbsp of Worcestershire sauce
salt and pepper to taste
12 pcs vienna sausage (optional)
6-8 pcs hard boiled eggs or 16 pcs. quail eggs
- Add all ingredients except hard boiled eggs and vienna sausage. Mix well.
- Place mixture on foil and flatten it.
- Put the vienna sausage and boiled eggs on the middle of the flat meat mixture
- roll tightly
- steam for 1 hr.
I made about 4 - 6 inch embutidos with this recipe so you probably need about 8 boiled eggs. You can cut the hard boiled egg in 4 sections and the vienna sausage for easy rolling.
I like to use Quail eggs for the taste and it's easy to work with when rolling.
Great with Banana Ketchup.