Blancos is a accepted sausage in eastern regions of Spain: Murcia, Valencia (“blanc”) and Balearic Islands (“blanquet”).
Lean pork250 g0.55 lb
Pork arch meat, cooked250 g0.55 lb
Pork belly500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Pimentón4.0 g2 tsp
Cinnamon0.5 g½ tsp
Aniseed, ground0.3 g1/8 tsp
  1. Cook breach active in baptize at 95° C (203° F) until meat separates from bones. Balance the meat back the active are still warm.
  2. Cut all meats manually or bullwork through 8 mm (3/8”) plate.
  3. Beat the egg and mix with meat and all ingredients. Authority in refrigerator for 24 hours.
  4. Stuff into 30-40 mm dogie casings basic 5-6 cm (2-3”) continued links.
  5. Cook in baptize at 80° C (176° F) for 45 minutes.
  6. Cool in air.
The sausage can be stored at allowance temperature in a dry aerial breadth for up to 2 weeks.
It is generally stored in oil with pimentón.
Consume raw.

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