The origin of Filipino Style Embutido can be traced when Spain colonized the Philippines for three and a half centuries beginning in the middle of the 15th century. During that time, the Spaniards introduced different recipes of their sausages such as Chorizo, Longaniza, and Embutido. It's for this reason why Embutido is regarded as a generic term for sausages in the Spanish language. In other words, "Embutido" belongs to a category of sausage recipes during the Spanish colonial period.
Like most Filipino dishes in Philippine culinary history, Embutido has evolved over the passage of time from its Spanish origin. Embutido was developed by Filipinos to suit their own taste and liking into some form of meatloaf. At present, Filipino Style Embutido is popularly known as the Philippine version of meatloaf.
Meatloaf, originally and usually, is made up of ground beef but because Filipino Style Embutido has its origins from Spanish pork sausages, this Philippine version of meatloaf is made out of ground pork.
Basically, ingredients of Philippine Pork Embutido are well seasoned ground pork, well beaten eggs, minced onion and carrots, vienna sausages or hotdogs, and whole boiled eggs. The ground pork, beaten eggs, onion, and carrot are mixed together and molded into a roll with the vienna sausages and hard boiled eggs placed within the center of the roll. Originally, the molded roll is wrapped with the use of banana leaves but the modern invention of aluminum foil has made the food preparation of Embutido a lot easier. The wrapped mixture is cooked by steaming and then stored in the freezer for several hours or even days before frying or sliced as is.
As in our recipe, variation of this dish can include the addition of liver spread, tomato sauce, pickles, raisins, shredded cheese, and bread. Other variations include the addition of chorizo, ham, pickles, cornstarch, condensed milk, butter, bell pepper, and pineapple tidbits.
Pork Embutido Ingredients
- 2 lbs ground pork
- 1 carrot; minced
- 1 medium size onion; minced
- 2 well beaten eggs
- 1 can reno liver spread
- 1/2 cup pickle relish or sweet pickles; minced
- 1/2 cup raisins
- 1/2 cup tomato sauce
- 1/2 cup shredded cheese
- 12 pcs vienna sausage or 6 pcs hotdogs
- 3 pcs whole boiled eggs; sliced
- 2 slices of minced bread or 1/3 cup of breadcrumbs
- 1/4 tablespoon ground black pepper
- 1 tablespoon salt
Embutido Cooking Instructions
- In a bowl, combine all ingredients (except the hard boiled eggs and vienna sausages or hotdogs) and mix well until blended.
- Place a mound (about one cup per roll) of meat mixture in a sheet of oily greased aluminum foil. Put the slices of egg and sausages or hotdogs in the center of each mixture and form a 6-8" long by 2" diameter roll.
- Steam for 30-45 minutes. Remove from steamer and let cool.
- Make slices and you may either fry or eat it as is. Serve with catsup.