This Botifarro or Blanquet sausage is very popular in the municipality of Alicante in the region of País Valenciano in Spain.
Pork, butt700 g1.54 lb
Skins300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
White pepper4.0 g2 tsp
Pimentón, sweet6.0 g3 tsp
Cinnamon1.0 g½ tsp
Cloves, ground0.3 g1/8 tsp
Pine nuts28 g1 oz
  1. Cook skins at 95° C (203° F) for 1-2 hours until soft. The finger should penetrate the skin through.
  2. Grind meat and skins through 6 mm (1/4”) plate.
  3. Mix meats with salt, spices, nuts and beaten eggs.
  4. Stuff into 30-40 mm ox or hog casings. Form links about 15 cm (6”) long.
  5. Cook in water at 80° C (176° F) for 30-40 minutes.
  6. Cool in air. Refrigerate.
Consume cold or cooked.

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