Biała kiełbasa
20 sausages · about 2.3 kg · 4 × 6 in1600 g pork shoulder
400 g pork back fat
36 g fine salt
18 g garlic, crushed
5 g black pepper, freshly ground
6 g dried marjoram
200 g ice water
50 g hog casings 32/35, soaked
forklet.co/r/i1K7wa1L?scale=2 · v2
- Grind 1600 g pork shoulder and 400 g pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C. 10 min
- Mix with 36 g fine salt, 18 g garlic, crushed, 5 g black pepper, freshly ground, 6 g dried marjoram and 200 g ice water until the farce turns sticky. 3 min
- Stuff into 50 g hog casings 32/35, soaked and twist into 20 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)
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