Monday, May 21, 2007
2 pounds ground pork
1 pound Virginia ham, chopped finely
12 chorizo de bilbao or any Spanish sausage, chopped finely
2 cans Vienna sausage
3 hard-boiled eggs, quartered lengthwise
1 1/2 cups raisins
2 cups frozen peas
4 tablespoons relish
1 large onion, chopped finely
2 bottles pimientos, chopped finely
juice of 1 lemon
3 tablespoons all-purpose flour
3 tablespoons cornstarch
3 tablespoons bread crumbs
1 cup cheddar cheese, grated
2 tablespoons soy sauce
2 tablespoons of Worcestershire sauce
1 teaspoon freshly ground pepper
2 pounds pork caul fat, to wrap Embotido. If not available, use aluminum foil or cheesecloth.
In a big bowl, Mix pork, ham, chorizo de Bilbao, salt, onions, peppers, olives, relish and mix together. Add raisins, sweet peas, pimientos, soy sauce, lemon juice, and combine well. Add raw eggs, bread crumbs, cornstarch, flour, and mix well. Add Worcestershire sauce, freshly ground pepper, and mix well.
How to Wrap Embotidos
Cut aluminum foil about 1 foot long. Spread about 1 cup of meat mixture about 4" X 7" and spread on one end of the foil or cheesecloth and flatten with a spoon. Put 3 to 4 Vienna sausage lengthwise on the meat mixture, 4 quartered hardboiled eggs, and 6 to 8 olives. Cover with another cup of meat mixture. Roll aluminum foil slowly making sure the sausages, eggs, and olives are in the middle of the Embotido. Roll until you reach the other end. Fold and seal the ends on both sides. Steam for 1 hour in a double pot steamer or bake in the oven at a preheated 350 degrees F oven for 1 hour. Cool and slice 1/2" crosswise to serve.
*Makes 6 Embotidos