Blanco de Alicante

Blanco, sometimes called “blanc” is a cooked sausage popular in eastern regions of Spain: Alicante in País Valenciano, Murcia and Balearic Islands. Blanco, like Blanquet is a white short sausage, with a large proportion of fat what creates a light colored sausage somewhat similar to white morcilla, or butifarra, but shorter. Technically speaking, it is a cooked sausage (salchicha cocida). The typical spices are pepper, cinnamon and cloves, occasionally star anise and beaten egg are included.

Pork, lean500 g1.10 lb
Dewlap*500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3.5 tsp
Black or white pepper2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
  1. Grind meats through 6 mm (1/4”) plate.
  2. Mix ground meats with all ingredients.
  3. Stuff into 20-30 mm pork or veal casings. Tie off into 10-15 cm (4-6") units, each weighing approximately 120-140 grams (4-5 oz)
  4. Cook in water at 80° C (176° F) for 20-30 minutes.
  5. Cool in air. Refrigerate.
Consume raw or cooked.
Blanco is often served with stews, rice or with bread.
In the past the sausage was kept for 1 month at room temperature (12-15° C/53-59° F), <75% humidity).
* can be substituted with jowls or pork belly.

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