Filipino Skinless Sausage (Embotido) Recipe

 

 

Embotido is my go-to because it brings me back to my childhood when my mom used to make it for the whole family. Every family in our nation has their own secret recipe for embutido, and its widespread popularity stems from its simplicity and convenience.

In Spanish, a sausage is called embutido. It was the Spanish conquerors that introduced the recipe to the nation. The Spanish, who ruled us for 333 years, left their mark on nearly every one of our cuisine. However, the recipe changes over time as a result of the adaptability of our ancestors, which may have an impact on the ingredients that are readily available in each geographic region.

The flavor is simple and flavorful thanks to the garlic powder and onion powder. And carrots give us natural sweetness and color, while the mushroom gives you the texture and earthy flavor. Cranberries add a pleasant fruity flavor and chewy texture. The quail egg, and bundnerfleisch adds character, and the fish sauce adds a taste that works well with the embutido’s overall flavor.

The embutido always takes me back to the good times I had with my loved ones back in the Philippines. I hope that by telling others about the food and customs of my small country, they would come to appreciate and enjoy them as much as I have. The inspiration to make this meal came from that realization. Every great chef exudes an infectious enthusiasm that inspires others around them, but what truly separates them from the crowd is their ability to amuse guests with tales of their travels and the flavors of their native lands.

Embotido

Ingredients:

  • Ground pork                            400g   
  • Carrots (mince)                       1/2 Cup (125g)
  • Garlic powder                          3 Tbsp. (45g)                 
  • Bundnerfleisch (mince)           150g
  • Cranberry                                1/4 Cup (50g)                                                       
  • Corn starch                              1/2 Cup (125g)
  • Flour                                        1
    cup (250g)
  • Fish sauce                               3 Tbsp. (45ml)
  • Beaten egg                              3 pcs (whole) 
  • Mushroom (mince)                  1/2 Cup (125g)
  • Quail egg                                 7
    pcs
  • Salt and Pepper                       To Taste          

Procedure: 

  • Cut the Bundnerfleich (dry beef), the carrots, and the mushrooms into small cubes.
  • Do a hard boil on the quail egg.
  • All the ingredients, excluding the quail egg, should be mixed together in a bowl. To combine ingredients, stir thoroughly.
  • Spread the 400 g of the mixture on the aluminum foil and place the hard-boiled quail egg on the top corner of the mixture.
  • Roll tightly and wrap in the aluminum foil and seal it by twisting both ends.
  • Cook the embutido in a steamer for 20-30 minutes.
To add a special touch to our embutido, we’ll be steaming it first, then coating it in batter and breadcrumbs and frying it in oil to achieve a beautiful golden brown color.

Embutido Breading and Batter

Batter

Ingredients: 
  • Flour                              100g
  • Turmeric powder        50g
  • Egg                             3pcs
  • Water                         150ml
  • Salt and
    pepper              To Taste

Breading

Ingredients:

  • Flour                            100g
  • Breadcrumbs               100g

Procedure:

  • Mix the flour, turmeric, salt, and pepper.
  • Add egg and water then mix it until the mixture is smooth
  • In two separate mixing bowls prepare the breadcrumbs and flour.
In the final step of this dish, we’ll whip up a special sauce that complements the distinctive flavor of embutido.

Red Wine Reduction

Ingredients:

  • Red Wine                    250ml
  • Shallots                        50g
  • Mushroom                    50g
  • Rosemary                    15g     
  • Sage                            15g     
  • Sugar                           150g
  • Lemon Juice                20ml
  • Salt and
    Pepper           to taste

Procedure:

  • Chop the mushroom and shallots into medium dice.
  • Sauté the mushroom and shallots in a saucepan.
  • Add the sage and rosemary and sauté it to release the aroma.
  • Add the red wine and sugar and simmer it until the texture of
    the liquid is spoon covered.
  • Strain the red wine reduction and add the lemon and season it
    to finish.
And now that we’ve finished the recipe in its entirety, you can try making it in your own kitchen. Send it to all your friends and associates. Not only that but if you agree that this is a tasty dish, please share it around.

Thanks for reading this whole post, everyone. Please share your thoughts and questions in the comments section below.

Check out https://www.thehomecookbible.com/ for more helpful information and recipes related to cooking and the restaurant business.

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