When I think of comfort food, I think of my aunt’s Embutido. All of my mom’s sisters are amazing cooks, but my Tita Fely makes the best traditional Filipino dishes. Actually, my grandparents were fantastic cooks as well when they were still alive. My grandfather made the best Caldereta and Lengua Estofada. Everyone would bring a dish and we’d share a meal at one of my aunts’ houses. It was often at Tita Fely’s house.
When I think of my childhood, I have fond memories of get togethers at my Tita Fely’s house. The kitchen was always abuzz with the sisters laughing, chatting, and just having fun while they did assembly line-like food prep. Team work. Always.
Many hands make light work.
No family party is complete without Tita Fely’s pancit or lumpia! Though I love those two Filipino recipes, I have to say that when I’m in the mood for comfort food, it’s always Embutido that satisfies my craving for Pinoy cooking.
- 2 lbs ground pork (you can do 1 lb ground pork and 1 lb ground beef. I used 2 lbs ground beef because we own and operate a beef farm and that's what we had on hand)
- 4 hard boiled eggs, sliced
- 12 Vienna sausages or 6 hot dogs, cut in half lengthwise (I don't use either because this household isn't a fan of Vienna sausages)
- ½ cup sweet relish
- ½ cup tomato sauce (some people use ketchup)
- 1 cup red pepper, finely chopped
- 1 cup green pepper, finely chopped
- 1 cup raisins
- 1 cup carrots, finely chopped
- 1 cup onion, minced
- salt and pepper
- 2 cups bread crumbs (I make my own bread crumbs by reserving the crusts from Little One's sandwiches when I make her bento lunches and then freeze them. To make crumbs, take bread, toast them in oven, then pulse in food processor. Add favourite spices if desired)
- 2 eggs to bind
- Add ground into a large mixing bowl. Add the bread crumbs. Crack 2 eggs, add to meat and bread crumb mixture. Make sure to miix well.
- Add the carrots, red and green pepper, onion, pickle relish, and mix well.
- Add the raisins, tomato sauce, salt, and pepper then mix well.
- Separate mixture into two batches. This recipe makes 2 Embutidos.
- Lay tin foil on counter or flat working surface. Place meat mixture on tin foil and flatten it.
- Put sliced vienna sausage and sliced boiled eggs in the middle of the flat meat mixture.Make a row of eggs and a row of sausage.
- Roll the foil to form a "log" with the sausage and egg in the middle of the meat mixture.
- Secure edges of the foil. Do this again for your second Embutido.
- You can place the embutido in a steamer and let cook for 1 hour. I actually just bake it in the oven at 375 degrees for 1 hour.
- Let cool. Many people actually refrigerate until cool and then they slice and serve.
- Many Filipinos serve Embutido with rice. Oh, and if you want to eat Embutido like a Filipino, drizzle ketchup on your Embutido! Enjoy!
Little One was extremely impatient, so I didn’t let the first Embutido cool before slicing it. There’s a reason why you’re supposed to wait before slicing! When it’s hot and right out of the oven, it can fall apart easily. It was still delicious and the troops devoured the Embutido! Little One requested the leftover Embutido for lunch the next day. Slicing after it was refrigerated was so much easier (and made the sliced Embutido look much prettier)!