Embotido serves as my favorite dish, reminding me of my childhood when my mom prepared it for the entire family. Every family in our nation holds a secret recipe for embutido, and its widespread popularity arises from its simplicity and convenience.
In Spanish, they call a sausage embutido. The Spanish conquerors introduced the recipe to the nation. The Spanish ruled us for 333 years and left their mark on nearly every aspect of our cuisine. The recipe evolves over time due to our ancestors’ adaptability, influencing the ingredients available in each geographic region.
Garlic powder and onion powder create a simple yet flavorful taste. Carrots provide natural sweetness and vibrant color, while mushrooms add texture and an earthy flavor. Cranberries provide a delightful fruity flavor and a chewy texture. The quail egg and bundnerfleisch add character, while the fish sauce enhances the embutido’s overall flavor.
Embutido brings me back to the good times I shared with my loved ones in the Philippines. I tell others about the food and customs of my small country so they can appreciate and enjoy them as much as I do. This meal’s inspiration sprang from that realization. Great chefs inspire those around them with infectious enthusiasm, and what truly sets them apart is their knack for entertaining guests with stories of their travels and the flavors of their homeland.
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 & 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 & 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.
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To Wrap It Up
Now that you’ve completed the recipe, try making it in your own kitchen. Share it with all your friends and associates. If you find this dish tasty, please share it with others. Thank you for reading this entire post, everyone. Share your thoughts and questions in the comments section below. Visit www.thehomecookbible.com for helpful information and recipes about cooking and the restaurant business.
