Meats and Sausages
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.
| 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.
