Blanco de Alicante
Blanco, sometimes called “blanc” is a cooked sausage popular in eastern regions of Spain: in País Valenciano, Murcia and Balearic Islands. Blanco de Alicante originates in the municipality of Alicante, País Valenciano. Blanco, like Blanquet is a white short sausage, with a large proportion of fat what results in a light colored sausage somewhat similar to white morcilla, although technically speaking, it is a cooked sausage (salchicha cocida). The typical spices are pepper, cinnamon and cloves, occasionally star anise is included, too.
|Pork, lean||500 g||1.10 lb|
|Dewlap*||500 g||1.10 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3.5 tsp|
|Black or white pepper||4.0 g||2 tsp|
|Cinnamon||0.5 g||¼ tsp|
|Cloves, ground||0.3 g||1/8 tsp|
- Grind meats through 6 mm (1/4”) plate.
- Mix ground meats with all ingredients.
- Stuff into 20-30 mm calf or pork casings forming links 10-12 cm (4-5”) long.
- Cook in water at 80° C (176° F) for 30 minutes. The sausage is ready to eat. Refrigerate OR:
- ** Dry at 12-15° C (53-59° F), <75% humidity for 30 days. Store at 10-12 C (50-53 F), <65% humidity Or refrigerate.
Consume cold or cooked. * * can be substituted with jowls. ** Blanco de Alicante is dried (aged) after cooking and that separates it from other blancos/blanquets whose manufacturing process ends with the cooking step.