Ingredients CardBiała kiełbasa5 sausages · about 580 g Farce 14 ozpork shoulder3.5 ozpork back fat0.25 ozfine salt0.25 ozgarlic, crushed0.25 ozblack pepper, freshly ground0.25 ozdried marjoram1.75 ozice water0.5 ozhog casings 32/35, soaked Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
