Special Embutido

Special Embutido
Special Embutido. Embutido is one of the popular dishes that are prepared specially for the holiday season. I have made a post on embutido recipe a few months back but that version was influenced by the commercial versions that uses hotdog core fillings and aluminum foil wrapper. For my holiday celebration version, I am making an embutido as close, as authentic and comparable to the versions our grandparents used to make the original method of making embutido. For the wrapper I used sinsal or pork lard leaf as wrapper instead of aluminum foil. Sinsal is the original wrapper for embutido. For the sausage core filling, I used Vienna sausage it is the original core filling before the coming of hotdogs. For the steaming water, I have added little vinegar, lots of crushed garlic and bay leaf that resulted an adobo aroma that was infused in the steaming embutido. Embutido is supposed to be serve with banana ketchup, I prefer it steamed for me this is how embutido should be served.

Special Embutido - Steamed

Ingredients:

150 gram sinsal, leaf lard
1 1/2 kilo lean ground pork
2 cans Vienna sausage, chopped
1 pc. chorizo de bilbao, chopped
1 small size carrot, finely chopped
2 medium size red bell pepper, roasted and chopped
1 cup grated cheddar cheese
4 small size onion, chopped
1/2 cup evaporated milk
1/2 cup pickled relish
1/2 cup raisins, chopped
1/2 head garlic, chopped
4 pcs. big size egg, beaten
1 tbsp. ground black pepper
2 tbsp. salt

For core filling:

6 pcs. hard-cooked eggs, quartered into wedges
2 cans whole Vienna sausage

For steaming:

2 tbsp. vinegar
1 head garlic, crushed
3-5 pcs. bay leaf

Cooking procedure:

Special Embutido - Cooking Procedure

Wash and drain sinsal, divide into to make seven pieces of embutido and set aside. Divide also hard-boiled eggs and whole Vienna sausages into seven portions and set aside. In a big bowl combine all the ingredients and mix until well blended. Divide into seven portions and set aside. Spread out sinsal wrapper in a big plate. Spread and flatten one portion of the mixture onto the center of sinsal wrapper. Place one portion of egg wedges and Vienna sausages at the center of each mixture and hand roll until the mixture covers the eggs and sausages. Now roll the sinsal wrapper into a tightly packed log about 2 1/2” in diameter, seal both ends. Repeat with the rest of the mixture. Pour in 6 cups of water, vinegar, garlic and bay leaf in the steamer and let boil. Arrange the embutido side by side in the steamer and steam for 45 minutes to 1 hour. Let it cool and slice into rings. Serve with banana ketchup.

See related recipe;

Chicken Relleno
Lumpiang Shanghai
Rellenong Bangus

Embutido

15 comments:

Anonymous said...

sarap naman nito. thanks for sharing the recipe. will wait for more holiday cooking ideas.

;
Anonymous said...

I have a similar recipe for embutido but i use powdered milk instead of evaporated milk. I noticed that you usually add vinegar to the water when steaming, even in your puto recipes. Is there any reason for this? Thanks for sharing your recipes.

Baby

;
ut-man said...

Hi Anonymous, I have learned that vinegar on the steaming water will help prolong the shelf life and improve the flavor of the steamed food.

;
Anonymous said...

I just tried this recipe and it's delicious! The seasoning is perfect! And I love that the steaming water added so much flavor to the embotido! The whole house just smelled delicious! I just wonder where I could get fresh sinsal here in NJ?!? But I will surely make this again for the coming holidays! Thanks for this recipe!...Arlene

;
ut-man said...

Hi Arlene,
The sinsal I used on this recipe is frozen packed from a supermarket in FilInvest Alabang, Muntinlupa City, MMnl. I am sorry I cannot help you if they are available in NJ, I hope some of our readers from there could help. Thanks.

;
keb said...

TY for the recipe, i'll try wrapping it in bacon since i couldn't find sinsal here

;
ut-man said...

Hi keb, that’s a good one, perhaps a little searing before serving, thanks.

;
Anonymous said...

thanks for sharing this recipe, now i've learned another version of embutido. i've been using foil to wrap, but now i'll try to use sinsal if available here. i really love cooking embutido, my family will surely love this.

;
ut-man said...

I hope you can find one.

;
Anonymous said...

hi... i tried making embutido pero hindi sya firm. pano or anong ingredients dapat para maging firm katulad ng outcome na nasa photo

ann

;
Anonymous said...

hi... ask ko lang kung pano ma achieve yung ganyan ka firm na embutido? pagnagluluto kasi ako ok naman ang lasa kaso hindi sya ganyan kafirm katulad ng nasa photo.

thanks.. ann

;
ut-man said...

Hi Ann,
Sometime depende rin sa quality ng meat, reduce mo yong mga liquid ingrdients and bread crumbs if yoar using, or use cornstarch as a binder.
Pero kong pure meat lng at walang exteders it should beas firm as above.

;
Anonymous said...

hi po, thanks for sharing thi recipe..wanna try ur version..may i ask lang po, since u mentioned earlier that the vinegar infused in the steaming helps prolong the shelf life, mga ilang days po b ok ang embutido w/ this recipe?

thanks,
mae

;
Anonymous said...

Hi,

I tried ur version last night except the use of the sinsal and yes, it was better than my usual. Thanks for the share. Im sure my Australian and Kiwi friends I invited for lunch today will love it. My husband and son love it, they always like embutido.

Esther

;
ut-man said...

Hi Esther,
Thanks for the feedback, they will sure love it is much better comapred to their sausage roll. hehehee.

;

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...