Blancos is a popular sausage in eastern regions of Spain: Murcia, Valencia (“blanc”) and Balearic Islands (“blanquet”).
Lean pork250 g0.55 lb
Pork head meat, cooked250 g0.55 lb
Pork belly500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Pimentón4.0 g2 tsp
Cinnamon0.5 g½ tsp
Aniseed, ground0.3 g1/8 tsp
  1. Cut all meats manually or grind all meats through 8 mm (3/8”) plate.
  2. Beat the egg and mix with meat and all ingredients. Hold in refrigerator for 24 hours.
  3. Stuff into 30-40 mm calf casings forming 5-6 cm (2-3”) long links.
  4. Cook in water at 80° C (176° F) for 45 minutes.
  5. Cool in air.
The sausage can be stored at room temperature in a dry ventilated area for up to 2 weeks.
It is often stored in oil with pimentón.
The sausage is ready to eat without cooking.

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