Ingredients CardBiała kiełbasa20 sausages · about 2.3 kg Farce 1600 gpork shoulder400 gpork back fat36 gfine salt18 ggarlic, crushed5 gblack pepper, freshly ground6 gdried marjoram200 gice water50 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)
