Botifarro-Blanquet

This Botifarro or Blanquet sausage is very popular in the municipality of Alicante in the region of País Valenciano in Spain.
Calories: 290
Servings: 10
Prep time: 2 hours
Cook time: 30 minutes

Nutritional information

MeatsMetricUS
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
Egg22
Instructions
  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.
Notes
Consume cold or cooked.

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