Biała kiełbasa

by Marta Kowal

30 sausages · about 3.5 kg

• 2400 gpork shoulder
• 600 gpork back fat
• 54 gfine salt
• 27 ggarlic, crushed
• 7.5 gblack pepper, freshly ground
• 9 gdried marjoram
• 300 gice water
• 75 ghog casings 32/35, soaked