Biała kiełbasa

Grind 400 g pork shoulder and 100 g pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C.

Mix with 9 g fine salt, 4.5 g garlic, crushed, 1.3 g black pepper, freshly ground, 1.5 g dried marjoram and 50 g ice water until the farce turns sticky.

Stuff into 12.5 g 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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