Biała kiełbasa

by Marta Kowal

5 sausages · about 580 g

• 400 gpork shoulder
• 100 gpork back fat
• 9 gfine salt
• 4.5 ggarlic, crushed
• 1.3 gblack pepper, freshly ground
• 1.5 gdried marjoram
• 50 gice water
• 12.5 ghog casings 32/35, soaked