Your family will be obsessed with this cheesy bacon Embutido
A flavorful salu-salo during the holidays makes it easier for people to feel the spirit of love, but what do you do when some of your family members are tired of eating the same dish for Noche Buena or Media Noche?
This can be disruptive to a get-together where love, peace, and joy are supposedly being felt around. But worry not!
You can totally give your usual holiday embutido an ultimate upgrade—not just an ordinary meatloaf but filled with delicious bangus and wrapped in glorious crispy bacon!
First of all, what’s there not to love about bacon? The oh-so-yummy, rich, smoky aroma of this salted, dried-and-fried favorite will not be ignored by anyone.
It’s also extra healthy even with the bacon because of bangus! Bangus has a significant amount of omega 3 fatty acids good for the heart and skin. It’s also a great source of protein and vitamin B12, both good for increasing energy and boosting metabolism.
Try it wrapped and crispy fried around around a bangus embutido–nothing but mouth-watering goodness. Then pair it up with the cheesy flavor of mornay sauce—a perfect irresistible combo!
Bacon-wrapped Embutido with Mornay sauce
2 packs Sarangani Bay Bangus Embutido 10 bacon rashers
Creamy Mushroom Sauce 1/4 cup butter
1/4 cup all purpose flour
3 cups full cream milk
1 bay leaf
1 quarter white onion
2 tbsp grated parmesan cheese
2 tbsp grated cheddar cheese
Remove embutido from packaging. Wrap each embutido with 5 bacon rashers. Bake in a pre-heated oven at 350 deg F for 15-20 minutes. Set aside.
For the Sauce:
In a sauce pan, melt butter over medium heat. Add flour and cook until bubbly. Add milk, bay leaf, cloves, and onion. When slightly thick remove bay leaf, cloves, and onion. Stir in cheeses and remove from heat.