Blanquet de Baleares

Blanquet is a abbreviate adapted pork sausage accepted in Balearic Islands (Mallorca, Menorca, Ibiza, Formentera) and eastern regions (Valencia, Murcia) of Spain. The sausage is generally added to stews or served with rice.
MeatsMetricUS
Lean pork, pork belly300 g0.66 lb
Pork arch 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 breach active in baptize at 95° C (203° F) until meat separates from bones. Balance the meat back the active are still warm.
  2. Grind meat and fat calm through 6 mm (1/4”) plate.
  3. Mix all meat and fat with spices and nuts. Authority for 24 hours in refrigerator.
  4. Stuff into 20-40 mm accustomed casings basic links 20 cm (8”) long.
  5. Cook in baptize at 80° C (176° F) for 30 minutes. Air-conditioned in air.
  6. Refrigerate.
Notes
Serve raw, absurd or grilled.

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