Pork Embutido




Prepare  a baking dish and a wire rack and preheat oven to 180°C.

In a bowl, combine all the ingredients and mix until well blended.

Divide the mixture into 2 to 4 portions (depending on how many you want to make, we made one large).

Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages.

Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages.

Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

Finally, roll the aluminum foil into a tightly packed log about  4 cm  in diameter, sealing on both ends. Repeat with the remaining pork mixture.

Place the  embutido in a wire rack on a baking pan, half filled with hot water.

Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.

Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

Refrigerate unused embutido.