1. In a bowl, combine: 3 lbs minced pork 3 cloves garlic, minced1 medium red onion, finely chopped 1 red bell pepper, finely diced 1 C raisins, chopped 1/2 C carrots, finely diced 1 C cheddar/ american cheese, chopped 12 vienna sausages, chopped 6 links chorizo (de bilbao), chopped 8
slices of whole wheat bread (this does not alter the taste at all, but,
hey it's good carbs), crusts discarded, then broken into small pieces. 4 eggs, beaten 4 T pickle relish lots of pepper 4 t worcestershire sauce 2 T fish sauce
2. Place a mound of the meat mixture on a sheet of greased aluminum foil and form an 8" log, about 2" in diameter.
3. Carefully roll the aluminum foil and seal by folding the edges.
As my steamer only fits 4 rolls at a time, so the 2 sets of 4 took
about 20-25 mins. each. A sign that the rolls are cooked is when the
juices run clear. I prefer an electric steamer, but a stove top steamer
or a bamboo steamer will do the work. Let rest at room temperature or
in the fridge for at least 30 mins before serving. This sets the
embutido and allows the flavors to meld together.
you prefer baking, place the rolls on a baking sheet and bake at 350dF
for about 25-30 mins. or until the juices run clear. You may also place
the rolls on top of a wire rack placed inside a roasting pan partially
filled with hot H20 (h20 shouldn't touch the wire rack) and cook for
about the same amount of time and at the same temperature. The water
bath will facilitate the "steaming process".