But today’s an exception. It’s my son's 2nd birthday. Hubby and I decided to serve it for his small celebration. I don’t mind pounding 2 kilos of meat by hand because it is for my little boy.
-Minced pork, 1 kgs
-Breadcrumbs, 2 cups
-Tomato sauce, 1 cup
-Garlic, 1 bulb, chopped
-Onions, 1 whole, chopped
-Bell peppers, 1 whole (red and green, preferably), chopped
-Carrots, 1 whole, chopped
-Pickle relish, 1 cup
-Raisins, 1 cup
-Cheddar cheese, 2-3 cups, shredded
-Raw eggs, 2-3 pieces
-Hard boiled eggs, 6 pieces (See how I cook hard boiled eggs here.)
-Hotdogs, 750g, sliced in halves
-Salt, 3-4 tbsp
-Pepper, to taste
-Aluminium foil and steamer
1. Chop the garlic, onions, bell peppers and carrots to bits. If you have a food processor, put all these ingredients in and mince away.
2. Put the meat, minced ingredients, raw eggs, breadcrumbs, raisins, cheese, tomato sauce, pickle relish, pepper and 3 tbsp of salt.
3. Mix the ingredients altogether. Use your strong fists if you have to. I know I did! It’s just too hard to stir with all these components with a ladle.
4. When all are mixed up, test the embutido mixture. Fry a spoonful portion into a pan to see if you got the flavors right. Add salt and pepper, or cheese or tomato sauce according to your preference. If so, you are ready for packing!
5. Place a sheet of foil onto the table.
6. Measure ¾ – 1 cup of mixture. Lay it flat on the foil.
If you want your embutido rolls chunky, don't flatten them too much.
8. Sprinkle cheddar cheese onto the hotdogs and eggs.
11. Steam rolled embutidos for 1 hour up to a hour and 15 minutes.
I normally cook this a day ahead to avoid the stress of it all. After cooling, I put in the fridge as I wait for serving time. Before serving, I just re-heat by either frying or steaming. (It is usually steaming for me; but you can do either.)