Ingredients CardBiała kiełbasa10 sausages · about 1.2 kg Farce 800 gpork shoulder200 gpork back fat18 gfine salt9 ggarlic, crushed2.5 gblack pepper, freshly ground3 gdried marjoram100 gice water25 ghog casings 32/35, soaked Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
