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In this one we get to make a sausage from the Spanish eastern region known as the Balearic Islands. In the Balearic Islands they make a sausage known as the Blanquest de Baleares. In comparison to other meat jelly products this one is very aromatic and has the neat feature of pine nuts.
If you’d like to make this for yourself the recipe is in 1001 greatest sausage recipes:
If you’d like the exact sausage stuffer from the video here is the link:
If you feel up to it here is a link to Patreon:
If you would like a copy of Home Production of Quality Meats and Sausage here is a link:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys are looking for a nice knife set here is a link:
Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings
Happy Sausage Making Everyone.
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Never had any interest in head cheeses, but i think I'd try this one. Thank you for sharing
Thank you so much for making these videos.
Im here for the free stuff. Great video anyhow. Keep em coming.
Looks interesting.
Never realized you could do multiple textures before I found DH
My mom used to make a spreadable 'Canadian French' headcheese with ground pork, cooked, then refrigerated in covered containers. We would eat it on toast. If I remember correctly, she used cinnamon, allspice, and cloves. It was delicious! I have to try this one. Thank you!
Great job so far in selecting the sausages for Marinski March. Each one has been so interesting. Thanks again.
This looks like a great one to try. Thanks Duncan. 👍
I love a good head cheese. I grew up eating head cheese by putting it on a saltine cracker with a couple drops of Louisiana Hot Sauce.
This is an awesome series of sausage
Fascinating video Duncan.. I would love a copy of the new cookbook..! Always trying to learn more..
looks weird but might be tasty good video
Need that book. Is it full of pictures?
Hi Duncan this looks like a sausage a guy would try, and I like a good old fashioned head cheese . Thanks for another video your time and efforts to make these sausage videos is much appreciated
This looks very interesting. I'll have to try it.
Thank you Duncan for another great video. I love collared Head and this sounds delcicous. May I suggest you buy a Spideer to remove your cooked sausages as it is gentler on them. My Grandfather had one and used all the time on his Black pudding.
Great way to improvise Duncan definitely think I would give this one a shot. Another great video. Cheers
I am a fan of this one. If only I had that book I could make it….
I really hope that one day you get to visit all of these little islands in Spain, learn the correct pronunciation of those sausage names, try them in a traditional setting, and show all of us internet people as you do it. I'd watch that series.
Interesting way of making head cheese. Not my fave, but might have to try this one.
Send a bro a copy
To your wife, it’s not head cheese, it’s a sausage and you fry it up. She’ll take a bite then. Based on what you said about its taste, I think it would be good added to Georgian chicken stew called Chakhokhbili. Any Moroccan soup or stew would be good, it would be a bit non traditional because of the pork of course. Sounds like an interesting sausage though.
Ty for the great video
This looks like a great recipe to try. Thanks for the video.- David McLean
Pork hocks! My mother's version of head cheese uses them as well. Pine nuts definitely an interesting addition!
I'm so glad you didn't use heads….. I don't know what it is…. I love jowls for guanciale but anything north of that and I can't do it….. @Duncan Henry….. I think you now own copyright on the term, "hock cheese"
So much better looking than yesterdays bloody, bready sweet sausage…… Duncan didn't hesitate on the second bite with this one 🤣
Loving this Duncan. Definitely love to try new things. And I am so interested in this series for March.
I can't wait, well i couldn't wait for the book until i tuned in, Thanks for the energy and the need to make meat…
Very interesting sausage. Spanish cuisine is wonderful. Great beer and wine. Terrible whiskey.
😀 great recipe Duncan, will have more chance of grand kids lining up to taste test this one without the knowledge that this isnt made with Hogs head. Looks great as well, well done. Question on storage – cook, cool, vac – freeze ?.
Ah man, id LOVE a copy of that book!!!! I borrowed it and it taught me a lot. I need to learn more
Another great video
Very good i like the sub never thought of hocks might try this one.
I made bratwurst after watching your video, it turned out awesome!
Thank you!
I’ll be making this sausage soon. I’ve got a sister coming to visit that wants to make some of these sausages with me. Keep up the great videos.
God I’m loving this channel and the march adventures outside the normal 😌