Baked Embutido

Baked Embutido
Baked Embutido. This embutido is wrapped with sinsal, instead with the usual aluminum foil. I wanted to try and bake an embutido with a skin and with no core filling.  Sinsal wrapped embutido are supposed to be best baked. The caramelized sinsal skin of the baked embutido came out very appealing with the veined membrane looked wrapper.

Special Sinsal Wrapped Embutido Recipe


Christmas Baked Embutido

The embutido mixture is made up of mostly similar ingredients with my other embutido recipe. Click the link list below to check them out.

Christmas Marikina Everlasting

Baked Embutido Cooked

As I have already mentioned I did not use any core filling, I wanted my Baked Embutido, packed with meat, instead of using as core filling. I just chopped the Vienne sausage ingredient and mixed it with the rest of the ingredients.  In addition being Christmas with plenty of ham lying around, I also did add some in the mixture.

I did not also add cheese, the cheese will burn fast, I do not want charred cheese all over my Baked Embutido.

Here is the recipe of my Baked Embutido, try it if you can buy some sinsal.

Ingredients:

Baked Embutido - Sinsal

150 gram sinsal, leaf lard
1 1/2 kilo lean ground pork
2 cans Vienna sausage, chopped
2 cups sweet ham, finely chopped
2 pcs chorizo de bilbao, chopped, reserved lard
1 medium size carrot, skinned, finely chopped
2 medium size red bell pepper, roasted and chopped
4 medium size onions, peeled, finely chopped
1/2 cup evaporated milk
1/2 cup pickled relish
1/3 cup raisins, chopped
1/2 head garlic, chopped
4 big size egg, beaten
ground black pepper
salt

Cooking Procedure:

Baked Embutido - Sinsal Wrapping

Baked Embutido - Baking

Wash and drain sinsal, divide to make six pieces of embutido and set aside. In a big bowl combine all the ingredients and mix until well blended, season with salt and pepper to taste. Divide into seven portions and keep aside. Spread out sinsal wrapper in a big plate. Put one portion of the mixture onto the center of sinsal wrapper. Hand roll the sinsal wrapper with the embutido mixture to form a tightly packed log about 2 1/2” in diameter, seal both ends. Repeat with the rest of the mixture. Arrange the embutido side by side in a baking rack at the center of the oven preheated at 325áµ’F to 350áµ’F and bake for 45 to 60 minutes. Reduce heat if it starts to burn rapidly. When done remove from the oven and let it cool down. Slice into rings and serve with banana ketchup.

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