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4 Steps

Biała kiełbasa30 sausages

  1. Farce · Step 1 of 4

    Grind 5.29 lb pork shoulder and 1.32 lb pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C.

  2. Farce · Step 2 of 4

    Mix with 2 oz fine salt, 1 oz garlic, crushed, 0.25 oz black pepper, freshly ground, 0.25 oz dried marjoram and 10.5 oz ice water until the farce turns sticky.

    a ball sticks to your upturned palm

  3. Farce · Step 3 of 4

    Stuff into 2.75 oz hog casings 32/35, soaked and twist into 30 links.

  4. Farce · Step 4 of 4

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

    the water never bubbles

    71 °C