Reviewed: Dec. 12, 2007

I should have known better: 8 oz of Cheddar baked for an hour in sleave of meat turns to grease. And Vienna sausages? What was I thinking. Embutidon't.

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Reviewer:

fouber

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Reviewed: Nov. 24, 2007

This is absolutely great. I made this identical to the instructions except I cut the recipe in half. I will definitely make this again with no changes. Maybe after the 4th or 5th time I will think of changes and/or additions. I brought ketchup to the table but never tried it. Thanks!

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Reviewer:

Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Oct. 17, 2006

This recipe is great. Just like the embutido my Tita made when I was a kid. Sometimes I like to do part chicken part pork mixture and add a little raisins and ketchup in the mix.

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Clare's Mom

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Reviewed: Feb. 17, 2006

This was a nice change up on the usual meatloaf, but not a spectacular hit. It was a bit of work to get everything together for a meal that was "just OK" at our house. I probably won't make this again, but not because it was bad...it just wasn't a runaway hit for us, it might be for you. Btw, I couldn't find hard chorizo, so I used chopped up Slim Jims (hey, they're a spicy hard sausage!)

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librarylady

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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Reviewed: Oct. 12, 2005

This recipe is delicious. My husband and I love it and he always asks for it. It's very good served with rice and vegetables or a salad.

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PATA73

Cooking Level: Expert

Home Town: Selma, California, USA

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Reviewed: Oct. 31, 2001

Authentic ! These baked meat rolls always feature unusual combinations of flavors. This one is typical and tasty. Stretch your horizons a little and give it a try. If you arrange the ingredients in an artistic way the sliced roll is striking on a buffet plate. Try something new and grow a little.

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