Embutido - means that it is wrapped with the skin of the pig's intestines. But embutido is just wrapped with an aluminum foil because my family doesn't like to eat food that contains internal organs of the animals.
Embutido can be served as cold, fried the whole then sliced. Also best that you dip a slice of embutido with your favorite sauce. My favorite is the ketchup while my kids love to dip it with mang tomas. Hmm…delicious... Enjoy!!!
INGRIDIENTS:
1 cup (6 slices) finely chopped (sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1 lb. ground pork
1/2 cup finely chopped carrots
salt & pepper, to taste
1 tbsp. cornstarch
slices (wedges) of hard-cooked eggs (see recipe)
slices (wedges) of Vienna sausage
aluminum foil, 10" x 12" sizes
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
dash of liquid seasoning
PROCEDURE:
Prepare a steamer . Prepare a baking pan and a wire rack and preheat oven to 350°F.
Combine all ingredients and mix.
Divide the mixture into 4 portions (depending on how many you want to make).
Spread the mixture into the center of foil, divide the slices of cook eggs and Vienna sausages. Place slices at the center of mixture. Hold the foil into your hand and roll until ends of the mixture covers the eggs and sausages. Holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
Roll the aluminum foil into a tightly packed "1 to 2" in diameter, sealing on ends.
Place the embutido in a steamer and steam for an hour. If you don't have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover it with aluminum foil. Steam-bake in the center of the oven for an hour.
slice into rings. Serve with your catsup or sauces.
Refrigerate unused embutido.
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