Biała kiełbasa

Grind 800 g pork shoulder and 200 g pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C.

Mix with 18 g fine salt, 9 g garlic, crushed, 2.5 g black pepper, freshly ground, 3 g dried marjoram and 100 g ice water until the farce turns sticky.

Stuff into 25 g hog casings 32/35, soaked and twist into 10 links.

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