Ingredients CardBiała kiełbasa30 sausages · about 3.5 kg Farce 5.29 lbpork shoulder1.32 lbpork back fat2 ozfine salt1 ozgarlic, crushed0.25 ozblack pepper, freshly ground0.25 ozdried marjoram10.5 ozice water2.75 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)
