Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 500 g | 1.10 lb |
| Dewlap* | 500 g | 1.10 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 21 g | 3.5 tsp |
| White or black pepper | 2.0 g | 1 tsp |
| Cinnamon | 1.0 g | 1/2 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
Instructions
- Grind meats through 6 mm (1/4”) plate.
- Mix ground meats with all ingredients.
- 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)
- Cook in water at 80° C (176° F) for 30 minutes.
- Cool in air. Refrigerate.
Notes
The sausage can be consumed cold or hot. Blanco is often served with stews, rice or with bread.
In the past the sausage was kept at room temperature (12-15° C/53-59° F), <75% humidity).
* can be substituted with jowls or pork belly.
In the past the sausage was kept at room temperature (12-15° C/53-59° F), <75% humidity).
* can be substituted with jowls or pork belly.
