Embutido is a generic term for sausages found in Spain, Portugal, the Philippines, and Central and South America (including Brazil). 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.[citation needed]
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.
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.
Ingredients
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Procedure
- In a large bowl, combined all the ingredients except for the hard boiled eggs
- Mix well, until blended.
- Spread half of the mixture in an aluminum foil. (enough to make one roll)
- Arrange the hard boiled eggs on top.
- Roll the mixture over to form a jelly rod.
- Roll tightly and wrap in aluminum foil, seal both ends. Repeat with the remaining pork mixture. This can make 2 jelly roll depending on how big /small you want it.
- Place the roll in a steamer for one hour. Chill.
- Remove from wrapping before serving.
