Biała kiełbasa

by Marta Kowal

10 sausages · about 1.2 kg

• 800 gpork shoulder
• 200 gpork back fat
• 18 gfine salt
• 9 ggarlic, crushed
• 2.5 gblack pepper, freshly ground
• 3 gdried marjoram
• 100 gice water
• 25 ghog casings 32/35, soaked