Biała kiełbasa

by Marta Kowal

20 sausages · about 2.3 kg

• 3.53 lbpork shoulder
• 14 ozpork back fat
• 1.25 ozfine salt
• 0.75 ozgarlic, crushed
• 0.25 ozblack pepper, freshly ground
• 0.25 ozdried marjoram
• 7 ozice water
• 1.75 ozhog casings 32/35, soaked