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Embutido, which is the Spanish word for sausage, is another Filipino dish of Hispanic origin. Filipino embutido is our version of meatloaf and is considered one of the most favorite dishes in any feasts or special occasions. My mother used to make this for birthday celebrations, Christmas, New Year, and fiesta. But you need not wait for special occasions to make this. It’s very easy to prepare. Just mix everything together in a bowl, roll mixture into a log on a sheet of aluminum foil and steam. You can also make this ahead of time and just store the steamed embutido in the freezer.

Embutido can be served as cold cuts or you can slice then fry it until the edges get lightly seared to a delicious crisp. I love it with sweet chili sauce while my husband likes dipping it in barbecue sauce. My daughters love it with Filipino ketchup. But with or without sauce, it’s so delicious! You should try it!
Prep Time: 15 mins          Cook Time: 1 hour           Yield: 3 rolls                                

Ingredients :
  • 1 lb ground pork
  • ¼ cup garlic, minced
  • ½ cup onions, minced
  • ¼ cup carrots, minced
  • ½ cup red bell pepper, minced
  • ½ cup green bell pepper, minced
  • 1 Tbsp sweet pickle relish
  • 2 Tbsp raisins
  • 1 pc. chorizo, finely chopped
  • 1/4 cup grated cheese
  • 2 Tbsp liver spread
  • 1 egg, beaten
  • 1 Tbsp soy sauce
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Filipino Ketchup
  • 1 Tbsp all-purpose flour
  • 2 Tbsp Bread crumbs
  • 2 slices whole wheat bread, flaked and soaked in 1/4 cup evaporated milk ---Most of the time, I use the heels of the loaf bread (the 1st and last slice)
  • 2 tsp salt
  • 1 tsp ground black pepper
      For filling:
  • 3 eggs, hard boiled & quartered
  • 3 beef franks, halved lengthwise

1. In a bowl, season ground pork with salt and pepper.
2. Add the garlic, onion, carrots, bell pepper (red and green), pickle relish, raisins, chorizo, cheddar cheese, liver spread, soy sauce, oyster sauce and ketchup. Mix well.
3. Add the bread and milk mixture, bread crumbs, flour and the beaten egg. Mix thoroughly.
4. On a slightly greased sheet of aluminum foil, place a cup of meat mixture and flatten it, leaving about 3 inches of space on both ends of the foil.
5. Put the sliced beef franks and sliced boiled eggs on the middle of the meat mixture.

6. Roll the foil to form a log locking the sausage and egg in the middle. Lock the foil by twisting both ends.
7. Over medium heat, cook in a steamer for 1 hour.
8. Remove from steamer and allow to cool down. Refrigerate until ready to serve.
9. Unwrap and slice. Serve with hot rice and your choice of dip. 
Note: Freeze leftover embutido for future use.


  1. wow... it look delicious... thanks for your recipe

  2. thanks for sharing! everyone loved it!
    im making it again this weekend for a pinoy potluck. if i make it a day ahead do i freeze it already steamed? or freeze it raw and steam the next day?

    1. If you're going to serve it the next day, you don't have to freeze it. Just cook it and allow it to completely cool down then just put it in the ref.

  3. Does it taste a bit sweet?


  4. how long can I keep the embutido? i will have a big party on Saturday, can i make it ahead today(Wednesday)?

    1. You can store embutido in the freezer for months. For parties, I usually make it 2-3 days ahead and just store it in the refrigerator until ready to use.

  5. Hi. I made embutido before, But I followed the "Panlasang Pinoy" recipe, it didn`t taste right. Can I ask what the difference between baking and steaming is?

    1. Hi Kristal,

      Baking will result in a dry texture...but if you don't have a steamer, you could just do steam baking will give almost the same result as steaming.

  6. Hi! Is it okay that I will just use flour only without breadcrumbs?

    1. It's fine, though there will be a slight difference in texture.