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.
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
  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.
Serve raw, absurd or grilled.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages