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.
MeatsMetricUS
Lean pork, pork belly300 g0.66 lb
Pork head meat500 g1.10 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #12.5 g1/2 tsp
Cinnamon2.0 g1 tsp
White pepper6.0 g3 tsp
Cloves, ground0.3 g1/8 tsp
Nutmeg0.5 g¼ tsp
Pine nuts28 g1 oz
Instructions
  1. Cook split heads in water at 95° C (203° F) until meat separates from bones. Recover the meat when the heads are still warm.
  2. Grind meat and fat together through 6 mm (1/4”) plate.
  3. Mix all meat and fat with spices and nuts. Hold for 24 hours in refrigerator.
  4. Stuff into 20-40 mm natural casings forming links 20 cm (8”) long.
  5. Cook in water at 80° C (176° F) for 30 minutes. Cool in air.
  6. Refrigerate.
Notes
Serve raw, fried or grilled.

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