Blanquet de Baleares

Blanquet is a short cooked pork sausage popular in Balearic Islands (Mallorca, Menorca, Ibiza, Formentera) and eastern regions (Valencia, Murcia) of Spain. The sausage is often added to stews or served with rice.

Calories: 340

Servings: 10

Prep time: 3 hours

Cook time: 30 minutes

Nutritional information

Meats	Metric	US
Lean pork, pork belly	300 g	0.66 lb
Pork head meat	500 g	1.10 lb
Back fat	200 g	0.44 lb

Ingredients per 1000g (1 kg) of meat

Salt	22 g	3.5 tsp
Cure #1	2.5 g	1/2 tsp
Cinnamon	2.0 g	1 tsp
White pepper	6.0 g	3 tsp
Cloves, ground	0.3 g	1/8 tsp
Nutmeg	0.5 g	¼ tsp
Pine nuts	28 g	1 oz

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.
Grind meat and fat together through 6 mm (1/4”) plate.
Mix all meat and fat with spices and nuts. Hold for 24 hours in refrigerator.
Stuff into 20-40 mm natural casings forming links 20 cm (8”) long.
Cook in water at 80° C (176° F) for 30 minutes. Cool in air.
Refrigerate.

Notes

Serve raw, fried or grilled.

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