Embutido is one of the favorite recipe prepared during special occasions like fiesta, Christmas, birthdays and many more. It is an easy to make recipe, you can actually modify or add ingredients according to your liking, which means you can make your very own brand of Embutido. There are various versions of embutido but I usually do only two variations, the pork or chicken embutido whichever meat is available that I can buy in the locality. This time, I wanna share my recipe for Chicken Embutido. You can either served this uncooked (as cold cuts) or lightly pan-fried and served with a variety of sauces, personally I want it in Banana Ketchup.
I actually feel nostalgic while preparing this dish, maybe because our town fiesta is fast approaching. I don’t even remember when was the last time that I was home to celebrate the “Feast of the Immaculate Conception” with family and friends. I’ve been missing all those seasonal events: the shows/concerts, pageants, the “perya” with circus shows, games & carnival rides and of course all the delectable food being prepared on the feast day including the “Embutido”, one of my mom’s specialty. Yes, those are just one of my youthful memories which brings me back home as December comes. Happy Fiesta my beloved hometown Burauen!!!
- about 800 grams ground chicken
- 2 medium egg, beaten
- 3 chicken sausages, cut into tiny cubes
- 1 medium red bell pepper, minced
- 1 large carrot, minced
- 1 big onion, minced
- 4 cloves of garlic, minced
- 2 tbsp pickle relish
- 1/2 cup of cheese, shredded
- 1/2 cup raisins
- 1/2 cup bread crumbs
- 2 tbsp tomato paste
- salt, maggi magic sarap & black pepper to taste
- Slices (wedges) of hard boiled egg (about 3 pcs. of eggs)
- 6 pcs. of hot dog or wedges of Vienna sausage
- Aluminum foil, 10-inches-by-12-inches sizes
- In a bowl, combine all the food ingredients and mix until well blended (except for the boiled eggs & hotdog/sausages).
- Divide the mixture into portions, depending on how many you want to make.
- Spread and flatten the mixture onto the center of each aluminum foil.
- Evenly divide the slices of hard boiled eggs and sausages so that each mixture gets an equal share. Place the slices at the center of each mixture.
- Carefully roll the aluminum foil into a tightly packed log about 2 inches in diameter, sealing on both ends. (You can make about 5 to 6 logs of embutido).
- Place the wrapped “embutido” in a steamer and steam for an hour.
- Let cool and slice it into rings and serve with banana ketchup. You can also slightly pan fry before serving if desired.
- Freeze unused logs.