Meats and Sausages
Blancos
Blancos is a popular sausage in eastern regions of Spain: Murcia, Valencia (“blanc”) and Balearic Islands (“blanquet”).
| Meats | Metric | US |
|---|---|---|
| Lean pork | 250 g | 0.55 lb |
| Pork head meat, cooked | 250 g | 0.55 lb |
| Pork belly | 500 g | 1.10 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| White pepper | 2.0 g | 1 tsp |
| Pimentón | 4.0 g | 2 tsp |
| Cinnamon | 0.5 g | ½ tsp |
| Aniseed, ground | 0.3 g | 1/8 tsp |
| Egg | 1 | 1 |
Instructions
- Cook split heads in water at 95° C (203° F) until meat separates from bones. Recover the meat when the heads are still warm.
- Cut all meats manually or grind through 8 mm (3/8”) plate.
- Beat the egg and mix with meat and all ingredients. Hold in refrigerator for 24 hours.
- Stuff into 30-40 mm calf casings forming 5-6 cm (2-3”) long links.
- Cook in water at 80° C (176° F) for 45 minutes.
- Cool in air.
Notes
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.
Consume raw.
It is often stored in oil with pimentón.
Consume raw.
