Blanco de Alicante

Blanco, sometimes alleged “blanc” is a adapted sausage accepted in eastern regions of Spain: Alicante in País Valenciano, Murcia and Balearic Islands. Blanco, like Blanquet is a white abbreviate sausage, with a ample admeasurement of fat what creates a ablaze black sausage somewhat agnate to white morcilla, or butifarra, but shorter. Technically speaking, it is a adapted sausage (salchicha cocida). The archetypal spices are pepper, biscuit and cloves, occasionally brilliant anise and baffled egg are included.

Pork, lean500 g1.10 lb
Dewlap*500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3.5 tsp
White or atramentous pepper2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
  1. Grind meats through 6 mm (1/4”) plate.
  2. Mix arena meats with all ingredients.
  3. Stuff into 20-30 mm pork or dogie casings. Tie off into 10-15 cm (4-6") units, anniversary belief about 120-140 grams (4-5 oz)
  4. Cook in baptize at 80° C (176° F) for 30 minutes.
  5. Cool in air. Refrigerate.
The sausage can be captivated algid or hot. Blanco is generally served with stews, rice or with bread.
In the accomplished the sausage was kept at allowance temperature (12-15° C/53-59° F), * can be commissioned with jowls or pork belly.

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