Biała kiełbasa, · 20 sausages

Grind 1600 g pork shoulder and 400 g pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C.

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.

Stuff into 50 g hog casings 32/35, soaked and twist into 20 links.

Poach in water held at 75 °C until the centre reaches 71 °C.