Ingredients CardBiała kiełbasa10 sausages · about 1.2 kg Farce 1.76 lbpork shoulder7 ozpork back fat0.75 ozfine salt0.25 ozgarlic, crushed0.25 ozblack pepper, freshly ground0.25 ozdried marjoram3.5 ozice water1 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)
