Biała kiełbasa

by Marta Kowal

20 sausages · about 2.3 kg

• 1600 gpork shoulder
• 400 gpork back fat
• 36 gfine salt
• 18 ggarlic, crushed
• 5 gblack pepper, freshly ground
• 6 gdried marjoram
• 200 gice water
• 50 ghog casings 32/35, soaked