Ingredients CardBiała kiełbasa5 sausages · about 580 g Farce 400 gpork shoulder100 gpork back fat9 gfine salt4.5 ggarlic, crushed1.3 gblack pepper, freshly ground1.5 gdried marjoram50 gice water12.5 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)
