Embutido

Ingredients: 2 lbs ground pork 12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise 3 pcs hard boiled eggs, sliced 1/2 cup sweet pickle relish 1/2 cup tomato sauce 2 pcs raw eggs 2 cups cheddar cheese, grated 1 cup red bell pepper, minced 1 cup green bell pepper, minced 1 1/2 cup raisins 1 cup carrots, minced 1 cup onion, minced salt and pepper 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.) Cooking Procedures: 1. Place the ground pork in a large container 2. Add the bread crumbs then break the raw eggs and add it in. Mix well 3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly 4. Add the raisins, tomato sauce, salt, and pepper then mix well. 5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance) 6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture. 7. Roll the foil to form a cylinder locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil. 8. Place in a steamer and let cook for 1 hour. 9. Place inside the refrigerator until temperature turns cold 10. Slice and serve. Share and Enjoy!

Special Embutido

Ingredients: 150 gram sinsal, leaf lard 1 1/2 kilo lean ground pork 2 cans Vienna sausage, chopped 1 pc. chorizo de bilbao, chopped 1 small size carrot, finely chopped 2 medium size red bell pepper, roasted and chopped 1 cup grated cheddar cheese 4 small size onion, chopped 1/2 cup evaporated milk 1/2 cup pickled relish 1/2 cup raisins, chopped 1/2 head garlic, chopped 4 pcs. big size egg, beaten 1 tbsp. ground black pepper 2 tbsp. salt For core filling: 6 pcs. hard-cooked eggs, quartered into wedges 2 cans whole Vienna sausage For steaming: 2 tbsp. vinegar 1 head garlic, crushed 3-5 pcs. bay leaf Wash and drain sinsal, divide into to make seven pieces of embutidoand set aside. Divide also hardboiled eggs and whole Viennasausages into seven portions and set aside. In a big bowl combine all the ingredients and mix until well blended. Divide into seven portions and set aside. Spread out sinsal wrapper in a big plate. Spread and flatten one portion of the mixture onto the center of sinsal wrapper. Place one portion of egg wedges and Vienna sausages at the center of each mixture and hand roll until the mixture covers the eggs andsausages. Now roll the sinsal wrapper into a tightly packed log about 2 1/2 in diameter, seal both ends. Repeat with the rest of the mixture. Pour in 6 cups of water, vinegar, garlic and bay leaf in thesteamer and let boil. Arrange the embutido side by side in thesteamer and steam for 45 minutes to 1 hour. Let it cool and slice into rings. Serve with banana

ketchup.