Ingredients CardBiała kiełbasa30 sausages · about 3.5 kg Farce 2400 gpork shoulder600 gpork back fat54 gfine salt27 ggarlic, crushed7.5 gblack pepper, freshly ground9 gdried marjoram300 gice water75 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)
