Embutido Recipe

1/2 kilo lean pork, ground
1/3 cup Chinese ham, minced
1 small can Vienna sausage, chopped
1/2 piece or 1 small chorizo de bilbao chopped
3 egg yolks
1/4 cup Edam cheese, grated
3 tablespoons raisins
3 tablespoons chopped pickles
3 tablespoon shallots, chopped
8 pieces olives, chopped coarsely
2 tablespoons tomato catsup
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1-1/4 teaspoon salt
1/2 teaspoon pepper
For soup stock:
3 cloves garlic, crushed
1 small onion, chopped
1 teaspoon vinegar
1 bay leaf
1 bouillon cube
2-3 cups water

How to cook embutido:

  • In a large casserole: sauté garlic and onion.
  • Add vinegar, bay leaf, bouillon cube and water, simmer for 20 minutes.
  • Combine all the ingredients together in a bowl and mix well.
  • Form into a log and wrap in aluminum foil or cheesecloth.
  • Lower carefully into the simmering soup stock and cook over low fire for an hour.
  • Remove from stock and cool before slicing.
  • To make gravy, thicken remaining stock with 2 tablespoons flour dispersed in 2 tablespoons water.