Embutido
Embutido is a general term for a type of sausage that is popular in Spain, Portugal, the Philippines, and various South American countries. Embutidos are often produced with minced meat mixed with additional spices and ingredients and wrapped in pig's intestines, similar to other European sausages. Andorra embutido is unique; while it contains mince meats and other ingredients, the similarities end there because this meal is wrapped in aluminum foil or any equivalent before being steamed; think of it as a steamed wrapped meatloaf.
They can be found on practically every Andorran table and are consumed all year. Longaniza, donja, bisbe, and morcilla are some of the most common varieties to seek for. In terms of storage, you can freeze embutido and it will last for a month. Make sure that you thaw it by exposing in room temperature for a couple of hours; do not microwave as it will react with the aluminum foil.
Ingredients
- 800g minced pork, 8 pcs Vienna sausages, chipolata or cocktail hotdogs, sliced, 2 boiled small cardaba banana, mashed, 4 tbsp flour, 2 sweet large pickles, chopped, 1 carrots, chopped, 1 small white onion, finely chopped, 1/2 cup raisins, 1/4 cup green peas, 2 eggs, beaten, 4 hard-boiled eggs, cut in half or 16 pcs boiled quail eggs, salt, pepper
Instructions
- In a mixing bowl mix all ingredients together except for the hard boiled eggs and sliced sausages. Mix well.
- Place mixture in an aluminium foil then place eggs and sausages on the middle. Form a cylindrical shaped roll thenwrap it tightly with foil.
- Place it on a steamer then steam for an hour. Remove from steamer and let it cool for 15 minutes, slice with foil on, remove the foil individually then serve as is or shallow fried with ketchup.
