Pork Embutido

Hubby was craving embutido this week so he "requested" that I make one. I happily obliged, of course, as I was craving it too.

Embutido is Spanish for sausage. Makes sense, cause it is shaped like a sausage, and the ingredients are almost the same too. What I love most about these embutido rolls is the hard boiled egg slices in the middle. It balances the "meatiness" of the dish. 


What you need:

• 2 lbs ground pork
• 1 carrot, finely chopped
• 1/2 red bell pepper + 1/2 green bell pepper, finely chopped
• 1 can Vienna sausage, sliced lengthwise
• 1/2 of a Vidalia onion, sliced
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 6 to 8 pieces hardboiled eggs, sliced into wedges
• 3 tablespoons pickle relish
• 1 1/2 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 1 cup shredded cheddar cheese
• 3 eggs
• 1 1/2 cup fine bread crumbs
• 2 tablespoons raisins
• tin foil (11" x 11" squares)

What to do:

In a bowl, mix all the ingredients, except the hard boiled eggs and sausage. 

Get about a handful of meat and spread it on the tin foil. The amount will depend on the thickness and length you want. Flatten it out using a spatula. Lay down a wedge of egg and sausage on the length of the meat. Finish the sausage by rolling the foil and forming a cylinder. Seal the ends by twisting the extra foil or folding it. Repeat until you have used up all your ingredients.

Place the embutido logs in a steamer and steam for an hour. Enjoy with ketchup or sauce! (Recipe follows)


Embutido Sauce


What you need:

• 2 tomatoes, quartered
• 1/4 Vidalia onion, sliced
• 8 cloves garlic, coarsely minced
• 2 cups of water
• 1 block pork bouillon
• 1 tablespoon cornstarch dissolved in 1/8 cup water
• 1 tablespoon oyster sauce
• 2 tablespoons banana ketchup
• 2 teaspoons sugar
• dash of black pepper
• 1 bay leaf
• 1 tablespoon canola oil

What to do:

In a pan, heat the canola oil and saute the garlic, onion and tomatoes. Add water and pork bouillon, then the rest of the ingredients. Cook for about 5 minutes, stirring occasionally. Drizzle on top of embutido or serve on the side as a dipping sauce.


Tips, Tricks and Tweaks:

1. Feel free to add more pickle if you like its flavor.
2. Use hotdogs instead of Vienna sausage for more flavor.
3. Wrap the embutido in cheese cloth and boil it instead of steaming. (I might do this next time!)