Meat of the Matter: Breaded Embutido Logs

3 months ago

An old family favourite gets a brand new look with a golden, crispy coating


Breaded Embutido Logs

Makes 8 servings

½ kilo Ground pork

½ cup Chopped Vienna sausage

½ cup Minced Chorizo de Bilbao (about 2 pcs)

¼ cup Raisins

¼ cup Sweet pickle relish

1 Tbsp Liquid from pickle relish

¼ cup Grated cheddar cheese

2 Tbsps Flour

2 Eggs

¾ tsp Fine salt

½ tsp Ground black pepper

1 Egg, hard-boiled, peeled, and quartered


½ cup Flour

1 Egg + 1 Tbsp milk

½ cup Japanese bread crumbs

*Cooking oil for frying

In a mixing bowl, combine all of the embutido ingredients except the hard-boiled egg. Mix thoroughly until ingredients are evenly distributed and mixture is pasty.

  1. Prepare two sheets of aluminum foil, about 12-14 inches long. Divide meat mixture in two portions, then place one portion in the lower end of each sheet. Pat the mixture to form a flat rectangle, about 8inches long, 4 inches wide, and ½ inch thick.
  2. Lay hard-boiled egg quarters in the center lengthwise and slowly “close” meat over it, forming a log.
  3. Roll foil up and around the meat, twisting the ends tightly, like a candy wrapper. Repeat with the other half of the meat mixture.
  4. Prepare a steamer and steam the embutido for 45 minutes. Allow to cool completely then keep in the refrigerator.
  5. To coat embutido, prepare three wide bowls. In the first bowl, put flour; in the second bowl, egg wash; and in the third bowl, breadcrumbs. Roll embutido in flour, then egg wash, and finally, coat with breadcrumbs.
  6. Heat cooking oil in a wok or large frying pan. Fry embutido until golden brown, turning with tongs to cook all sides. Slice embutido and serve with tomato or banana ketchup.
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