By: Andrew Arcangel | Last Updated: August 8, 2026
Ulam · Main Dishes · Holiday TableEmbutido
Seasoned ground pork rolled around hard-boiled egg and sausage, steamed in foil into a tight log, then sliced and pan-fried until browned. A Noche Buena and party-table centerpiece, served warm or cold.
Embutido takes its name from the Spanish word for stuffed sausage, though the Filipino version has drifted into its own thing entirely — closer to a meatloaf shaped and steamed inside foil than anything actually stuffed into a casing. It's a fixture of Christmas Eve tables and potlucks, valued as much for being make-ahead friendly as for how good it tastes.
What makes embutido different
The foil-rolling technique is what sets it apart from a Western-style meatloaf — shaping the seasoned pork around a line of egg and sausage, then twisting the foil ends like a candy wrapper, is what gives embutido its neat, sliceable log shape and that colorful cross-section once cut. Steaming first, then pan-frying slices to order, is also a deliberate two-step process that a baked meatloaf skips entirely.
Ingredients
- 2 lbs ground pork
- 1 cup breadcrumbs
- 1/2 cup evaporated milk
- 2 eggs
- 1/2 cup minced carrots
- 1/2 cup minced red bell pepper
- 1/4 cup raisins
- 1/4 cup sweet relish
- 1/2 cup grated cheese
- 3 hard-boiled eggs, halved lengthwise
- 4 to 6 Chinese sausage (chorizo de bola or hotdogs), whole
- Salt and pepper, to taste
- Aluminum foil, for wrapping
Heavy-duty foil holds its shape better through steaming than the thin, standard kind — worth the upgrade for this recipe.
Nutrition estimated per serving
- 280Calories
- 16gProtein
- 20gFat
- 10gCarbs
- 5gSugar
Estimated automatically from the ingredients above; actual values will vary based on brands and exact quantities used.
Instructions
- Mix the batter. Combine ground pork, breadcrumbs, evaporated milk, eggs, carrots, bell pepper, raisins, relish, cheese, salt, and pepper into a well-mixed batter.
- Spread. Lay out a sheet of foil and spread a portion of the mixture into a rectangle, about 1/2 inch thick.
- Fill. Arrange a line of hard-boiled egg halves and whole sausage down the center.
- Roll and seal. Roll the mixture around the filling using the foil to shape it into a tight log, then twist the ends closed like a candy wrapper.
- Steam. Steam the wrapped logs over boiling water until fully cooked through, about 45 minutes to 1 hour.
- Slice and fry. Cool, then slice and pan-fry the slices in a little oil until browned on both sides before serving.
Tips & variations
- Make ahead: steamed, unsliced embutido keeps in the fridge for several days or freezes well, ready to slice and fry whenever needed.
- Skip the frying: some households serve it straight from the steamer, cold or at room temperature, without the extra pan-fry step.
- Ground beef blend: a mix of ground pork and beef gives a slightly different, less fatty result.
Frequently asked questions
Can I bake embutido instead of steaming it?
Yes — wrapped in foil, embutido can bake at 350°F for about an hour instead of steaming, though steaming keeps the texture a bit more moist.
Why does embutido have hard-boiled egg and sausage inside?
It's mostly for the reveal when it's sliced — a cross-section showing egg yolk and sausage rounds surrounded by the pork mixture is part of what makes embutido feel festive on a holiday table.
Can I freeze embutido?
Yes — steam the logs fully, cool completely, then wrap tightly and freeze whole or pre-sliced. Thaw in the fridge before pan-frying.
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