Biała kiełbasa

Grind 14 oz pork shoulder and 3.5 oz pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C.

Mix with 0.25 oz fine salt, 0.25 oz garlic, crushed, 0.25 oz black pepper, freshly ground, 0.25 oz dried marjoram and 1.75 oz ice water until the farce turns sticky.

Stuff into 0.5 oz hog casings 32/35, soaked and twist into 5 links.

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

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