Embotido

Image by El Negro Magnifico via Flickr

Embutido is a type of meatloaf prepared Filipino style. Though a well known dish for the holidays, Embutido can be enjoyed everyday without any hassle. Several meat processing companies now produce this meatloaf for commercial purposes; all you have to do is grab one from your favorite grocery store. But if you like to cook and would like to earn extra, try this recipe and market it at your place. It can easily be kept in deep freezer for future consumption.

Ingredients:

1 k. ground meat (pork)
1 can  chorizo* cut into slices
1 can vienna sausage cut into slices

4 boiled eggs

2 bell pepper finely chopped (preferred 1 red and 1 green)

2 onion finely chopped

2 grated carrots

grated cheese

1/4 c powdered milk

1/4 cup catsup

dash of soy sauce or any liquid seasoning

dash of pepper 

1 T salt

1/4 cup raisins

toasted bread, use as bread crumbs

8 raw eggs (scramble) (ratio is -- 4 eggs : 1 k ground meat)

1/3 cup sweet pickle relish

aluminum foil (10"x12" size)

                       Photos by http://www.flickr.com/photos/


Procedure:

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.

2. In a bowl, combine all the ingredients and mix until well blended.

3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).

4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages.

5. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

6. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.

7. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water.

8. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.

9. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

10. Refrigerate unused embutido.

* Some don't like the smell of chorizo. You can omit or add this based on your preference. Some also prefer to fry the sliced chorizo even after steaming it. There's no right or wrong in this. Just as long you were able to thoroughly steam the chorizo. Happy learning online cooking!