Longganisa Embotido is a two in one Filipino recipe! Instead of making multiple Longganisa pieces we are just going to make one big one and make it like an Embotido.
Embotido is a Spanish word for sausage. A traditional Embotido is made with some ground pork and fine chopped veggies then stuffed with a few boiled eggs and possibly a Vienna sausage. It's then wrapped in caul fat to keep the long oblong shape. To cook it's steamed and to serve it's cooled down and served cold.
I recently had a craving for longganisa, but a healthier version, but I didn't want to make multiple pieces. Just too time consuming. So I thought, why not make it like an Embotido?
This Longganisa Embotido is sweetened with steamed sweet potato and soaked dates. Lots of fiber! Everything is wrapped in foil and then baked for 1 hour (where you can do whatever you like). This time it's still served hot with either some vinegar or banana ketchup. Your choice!
Ingredients for Longganisa Embotido
This is what you will need to make this dish.
Ground Pork - Use 1 pound of pork. Use 80% meat and 20% fat so that it cooks nice and juicy.
Zucchini - I happen to have yellow zucchini, but you can use the regular green ones. You will need 1 cup grated.
Dates - To use the dates soak them in boiling water for at least 10 minutes. Then drain and squeeze out the water and cut into small pieces.
Sweet Potato - You will need 1 cup of steamed mashed sweet potato.
Egg - Use 1 egg for our binder.
Garlic - Longganisa is all about the garlic so use 1 whole head of garlic and dice into small pieces.
Soy Sauce - For a bit of saltiness we will use soy sauce. I like using Silver Swan.
Paprika - For natural color and a little bit of smokey flavor use smoked paprika powder.
How To Make Longganisa Embotido
Start by pre-heating your oven to 350F.
We are going to cook the zucchini first to get out the moisture. Heat up 1 tablespoon of oil in a large pan. Once the oil is heated up add in the grated zucchini and cook for 5-7 minutes on medium heat. Just until you start to see it wilt and the water starts to cook out. Transfer to a small bowl.
Add in the steamed sweet potato and soaked and drained dates In a food processor or blender. I found that it's better to pre-chop the dates so that it blends better with the sweet potato.
Pulse for a few minutes until the sweet potato and dates are blended together. It's okay if there are still tiny whole bits of dates.
Now prepare the Longganisa Embotido. Add the 1 pound of ground pork, date and sweet potato mixture, cooked zucchini, eggs, garlic, soy sauce and paprika in a large bowl.
With super clean hands mix it all together until fully combined. Wash your hands again.
Roll out foil (About 13 inches) and drizzle with oil.
Place the Longganisa Embotido mixture in the middle and form a long log. About 6-8 inches making sure it's even on all sides.
Wrap it all up tightly using the foil and place on top of a baking sheet lined with foil.
Bake in the oven at 350F for 1 hour. Take out of the oven and leave to rest for 10 minutes.
How To Make The Ketchup Sauce
While the Longganisa Embotido is baking you can make the sauce.
Mix together ½ cup ketchup, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 teaspoon diced garlic. Mix well and transfer to a small serving bowl.
How To Serve
Once the Longganisa Embotido has cooled down a bit unwrap the foil and cut into thick one inch pieces.
Place on a serving platter with the ketchup sauce in the middle.
I find that fanning it out around a small bowl of ketchup sauce is really pretty.
It's best eaten on the day. If you have any leftovers store in an airtight container in the refrigerator for up to 3 days. Heat up in the microwave for 1 minute to re-heat.
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Equipment
- Foil
- Baking Sheet
Ingredients
Longganisa Emboitido
- 1 Cup Zucchini Grated
- 1 Cup Steamed Sweet Potato
- 4 Dates Pit's removed and soaked in boiling water for 10 minutes
- 1 Pound Ground Pork 80/20
- 1 Egg
- 1 Head Garlic Peeled and Minced
- 2 Tablespoons Paprika
- 1 Tablespoon Soy Sauce
- Vegetable Oil For Drizzling
Ketchup Sauce
- ½ Cup Ketchup
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Vinegar
- 3 Cloves Garlic Peeled and Minced
Instructions
- Pre-Heat oven to 350F and line a baking sheet with foil.
- Heat up 1 tablespoon of oil in a large pan. Once the oil is heated up add in the 1 cup grated zucchini and cook for 5-7 minutes on medium heat. Just until you start to see it wilt and the water starts to cook out. Transfer to a small bowl.
- Add in the steamed sweet potato and soaked and drained dates In a food processor or blender. I found that it's better to pre-chop the dates so that it blends better with the sweet potato. Pulse for a few minutes until the sweet potato and dates are blended together. It's okay if there are still tiny whole bits of dates.
- Now prepare the Longganisa Embotido mixture. Add the 1 pound of ground pork, date and sweet potato mixture, cooked zucchini, eggs, garlic, soy sauce and paprika in a large bowl. With super clean hands mix it all together until fully combined. Wash your hands again.
- Roll out foil (About 13 inches) and drizzle with oil.
- Place the Longganisa Embotido mixture in the middle and form a long log. About 6-8 inches making sure it's even on all sides.
- Wrap it all up tightly using the foil and place on top of a baking sheet lined with foil.
- Bake in the oven at 350F for 1 hour. Take out of the oven and leave to rest for 10 minutes.
- While the Longganisa Embotido is baking you can make the sauce. Mix together ½ cup ketchup, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 teaspoon diced garlic. Mix well and transfer to a small serving bowl.
- Once the Longganisa Embotido has cooled down a bit unwrap the foil and cut into thick one inch pieces.
- Place on a serving platter with the ketchup sauce in the middle.
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