recipe embutido filipino food

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Embutido Filipino (Filipino Sausage)

4.6 from 586 votes

A flavorful Filipino sausage made with pork, spices, and herbs, perfect for grilling or serving in sandwiches. This traditional recipe is rich in taste and packed with aromatic seasonings.

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Prep Time30 mins

Cook Time1 hour 15 mins

Resting Time0 mins

Total Time1 hour 45 mins

Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Dough

• 2 lbs ground pork
• 1 cup finely chopped onions
• 1 cup finely chopped garlic
• 1 cup finely chopped ginger
• 1 cup tomato paste
• 1 cup soy sauce
• 1 cup vinegar
• 1 cup water
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 1 tsp ground black pepper
• 1 bay leaf
• 1 cup chopped green chilies (optional)

👨‍🍳Directions

1. 1
   In a large mixing bowl, combine ground pork, chopped onions, garlic, ginger, tomato paste, soy sauce, vinegar, water, and all spices. Mix well.
2. 2
   Add bay leaves and green chilies (if using) and mix thoroughly. Ensure all ingredients are evenly distributed.
3. 3
   Transfer the mixture to a food processor or blender and pulse until finely ground, but still maintaining some texture.
4. 4
   Heat a large pot of water to boiling. Prepare sausage casings by soaking them in warm water for about 10 minutes if using natural casings.
5. 5
   Fill the sausage stuffing bag with the pork mixture, ensuring it is tightly packed. Tie off the bag with kitchen twine or string, leaving a small opening for filling.
6. 6
   Submerge the sausage bag into the boiling water and cook for about 20-30 minutes, depending on the size of the sausages. Ensure they are fully submerged.
7. 7
   Remove the sausages from the water and let them cool. Once cooled, remove them from the casings by cutting the twine and gently pulling the sausages out.
8. 8
   Store the embutido in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.

🔧Equipment

• Mixing bowls
• Food processor or blender
• Measuring cups and spoons
• Large pot
• Grater (for ginger)
• Sausage casings (large, natural or artificial)
• Silicone sausage stuffing bag or funnel
• Kitchen twine or string
• Grill or oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 850mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 22g

📝Notes

Tips

• For extra flavor, add a pinch of MSG or a dash of fish sauce to the mixture.
• Use a combination of natural and artificial casings if needed for larger batches.
• Grill or bake the embutido for added smokiness and texture.
• Serve with rice, garlic fried rice, or in sandwiches with lettuce, tomato, and mayo.

Variations

• Add a bit of cooked shrimp or chicken for a seafood twist.
• Include a small amount of chopped cilantro or parsley for freshness.

❓ Frequently Asked Questions About Embutido Filipino (Filipino Sausage)

1. What is Embutido Filipino, and how is it different from other Filipino cured meats?
Embutido Filipino is a traditional Filipino cured meat dish made from a mix of pork (often shoulder or belly), ham, and sometimes beef, seasoned with garlic, bay leaf, and other spices. Unlike other Filipino cured meats like longganisa (sausage) or bacalao (dried cod), Embutido is typically minced and stuffed into casings, giving it a unique texture and flavor profile that’s both savory and slightly sweet. It’s often served cold or at room temperature, making it a popular choice for picnics, barbecues, and as a snack.

2. What ingredients are typically used to make authentic Embutido Filipino?
The classic recipe includes:
– Meat: Pork shoulder, pork belly, or a mix of both (sometimes beef is added for extra richness).
– Spices: Garlic, bay leaf, black peppercorns, and sometimes pimentón (Spanish paprika) or sambal for heat.
– Aromatics: Onion, shallots, or siling haba (shredded green onions).
– Acid: Vinegar, lemon juice, or kabooggan (a Filipino vinegar) to preserve the meat.
– Optional: Cooked rice or patis (fish sauce) for extra depth.
Authentic versions may also include kangkong (water spinach) or tupig (a Filipino fermented fish paste) for a tangier flavor.

3. How should Embutido Filipino be prepared and cooked?
Embutido is traditionally prepared by:
– Shredding the meat into fine pieces and mixing it with the seasonings.
– Stuffing the mixture into natural casings (like oxtail or beef casings) and tying them tightly.
– Cooking in boiling water (for 1–2 hours) until tender, then draining and cooling.
– Serving cold with rice, patis, or as part of a sambal (spicy sauce). Some versions are grilled or pan-fried before serving.

4. Can Embutido Filipino be made without casings, and what are the best alternatives?
Yes! If casings are unavailable, you can:
– Use a meat grinder and shape the mixture into patties or small balls.
– Press into a loaf pan and slice like a loaf of meat.
– Stuff into hollowed-out vegetables (like bell peppers or zucchini) for a rustic presentation.
Some modern recipes even use plastic wrap or silicone molds to hold the mixture together.

5. What are some common ways to serve Embutido Filipino, and what pairings work best?
Embutido is versatile and pairs well with:
– Rice (especially bagoong or patis-dipped rice).
– Sambal (spicy chili sauce) for a classic match.
– Fresh vegetables like cucumbers, carrots, or kalamansi (Filipino lime).
– As a sandwich filling in pan de sal (Filipino bread) or barley bread.
– With bagoong (fermented shrimp paste) for a salty, umami kick.
It’s also great in Filipino salads or as a topping for lumpia (spring rolls).