Ingredients CardBiała kiełbasa20 sausages · about 2.3 kg Farce 3.53 lbpork shoulder14 ozpork back fat1.25 ozfine salt0.75 ozgarlic, crushed0.25 ozblack pepper, freshly ground0.25 ozdried marjoram7 ozice water1.75 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)
