Pulpeta

Name: Pulpeta (Meat Sausage)
Yield: Serves 6 to 8
Cuisine: Cuba
Ingredients: 2 cloves garlic, chopped; 3 tablespoons parsley, finely chopped; 2 oz. soft bread crumbs; 1½ lb. lean minced beef; ¼ lb. lean minced ham; ¼ lb. lean pork, minced; 1 medium onion, finely chopped; ¼ teaspoon hot pepper sauce (optional); 3 hard-boiled eggs, shelled; Salt, freshly ground pepper; 2 eggs; 3 tablespoons dry sherry; 1 bay leaf; 1 medium onion, sliced; Milk

Meat Sausage

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

It is impossible to translate pulpeta literally since it means a small slice of stuffed meat. It might more accurately have been called pulpetón, a large slice of stuffed meat. Whatever its name, it is excellent hot for dinner, or cold for lunch or picnics.

Ingredients

1½ lb. lean minced beef
¼ lb. lean minced ham
¼ l

Americas
Cuba
Main course
Caribbean

Method

Combine the beef, ham, pork, onion, garlic and parsley in a large bowl. Soak the bread crumbs in a little milk and squeeze dry. Add to the meat. Add the eggs, unbeaten, salt and pepper to taste and the hot pepper sauce if liked. Mix thoroughly until the mixture is smooth and light. Shape half the meat into a rectangle about 12