Embutido Ganado Recipe
by Chef Boy Logro
Ingredients:
1 ½ kilo lean ground pork
150 g sinsal, leaf lard
1 pc Chorizo de bilbao, chopped
1 pc small carrot, finely chopped
2 pcs red bell pepper, roasted and chopped
4 pcs onion, chopped
4 pcs egg, beaten
2 cans Vienna sausage, chopped
1 cup grated cheddar cheese
½ cup evaporated milk
½ cup pickle relish
½ cup raisins, chopped
½ head garlic, chopped
1 tbsp ground black pepper
2 tbsp salt
For core filling:
6 pcs hard-boiled eggs, quartered into wedges
2 cans whole Vienna sausage
For steaming:
2 tbsp vinegar
1 head garlic, crushed
3-5 pcs bay leaf
Instructions:
1. Wash and drain sinsal, divide to make seven pieces of embutido and set aside. Divide also hard-boiled eggs and whole Vienna sausages into seven portions and set aside.
2. Combine all ingredients and mix until well blended. Divide into seven portions and set aside.
3. Spread out sinsal wrapper on big plate. Spread and flatten one portion of mixture at center of sinsal wrapper. Place one portion of egg wedges and Vienna sausages at the center of each mixture and hand roll until mixture covers eggs and sausages.
4. Roll sinsal wrapper into tightly packed log about 2 ½-in. in diameter, and seal both ends. Repeat with rest of mixture.
5. Pour 6 cups of water, vinegar,garlic and bay leaf in steamer and let boil.
6. Arrange embutido side by side in steamer and steam for 45 minutes to 1 hour. Let cool and slice into rings. Serve with banana ketchup.
No Comment to " Embutido Ganado Recipe "