Quick CardBiała kiełbasa
5 sausages · about 580 g
Farce
- 400 gpork shoulder
- 100 gpork back fat
- 9 gfine salt
- 4.5 ggarlic, crushed
- 1.3 gblack pepper, freshly ground
- 1.5 gdried marjoram
- 50 gice water
- 12.5 ghog casings 32/35, soaked
- Grind 400 g pork shoulder and 100 g pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C. 10 min
- Mix with 9 g fine salt, 4.5 g garlic, crushed, 1.3 g black pepper, freshly ground, 1.5 g dried marjoram and 50 g ice water until the farce turns sticky. 3 min
- Stuff into 12.5 g hog casings 32/35, soaked and twist into 5 links. 15 min
- Poach in water held at 75 °C until the centre reaches 71 °C. 25 min to 30 min
- Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
