May 30, 2017

Embutido ni Mama

I was never a fan of embutido when I was young until I met my mom-in-law 1993.  It was October 24 1993 when I first tasted Embutido ni Mama. It's almost 24 years ago but I just started learning how to do this favorite dish in the #Mendiolables gathering. Embutido ni Mama is always a special request by relatives and friends.

According to, 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. 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.

Over the years, Filipinos have created their own version Embutido and I'm  proudly sharing Mama's very own embutido recipe.

Ingredients: Ground pork, minced hotdog, hotdog cut lengthwise, celery, powdered milk, sugar, salt, pepper, onion, raisins, eggs, boiled eggs, cheese, malunggay, margarine, 

Cooking Instructions: In a bowl, combine all ingredients (except the hard boiled eggs, cheese and hotdogs  cut lengthwise) and mix well until blended. Place a mound (about one cup per roll) of meat mixture in a sheet of plastic. Put the slices of egg, cheese and hotdogs in the center of each mixture and form your desired length of embutido.When molded and rolled, place it on top of aluminum foil wrap and roll.  Steam for an hour. Remove from steamer and let cool.

No comments:

Post a Comment

Thank you for the joyful comments!