Krakowska Sausage contains visible chunks of meat in it

It seems that both, the King of Poland and the Queen of England had figured out that the sausages made with the chopped by hand meat taste the best.

1.	meat selection	Pork Grade I (cured) - 4,5 kg (9.9 lb). (lean butt or ham) Pork Grade III (cured)-0.5 kg (1.1 lb) (fat pork) Meat total : 5 kg (11 lb).	salt pepper nutmeg sugar Cure #1	100g 6g 2g 7.5g 14g	3.5oz 0.21oz 0.07oz 0.26oz ½ oz	5 Tbs. 2 ½ tsp. 1tsp. 1½ tsp. 2 tsp.
	ingredients
2.	curing	Original recipe calls for chopping meat into 1.5" - 2" diameter pieces. As this may create problems during stuffing using home grinders with 1¼ " outer diameter tube, cut meat pieces to 1" diameter pieces. Add 2 tsp Cure #1, 1½ tsp sugar and 5 Tbs of salt. Mix well together, pack tightly in a container leaving some space on top and cover. Place in refrigerator for 72 hrs.
3.	grinding	Grind fat pork with ⅛"" plate at least twice. Add 25-30 % cold water(125-150 mg, (4.4-5.3 oz), add nutmeg and pepper and mix together until all water is absorbed by the meat.
4.	mixing	Start mixing cured pieces of meat until gluey. Add previously mixed with spices ground meat and mix everything well together.
5.	stuffing	Stuff mixture hard into 75 mm fibrous casings, 40-45 cm (16"-18") long. Prick any visible air pockets with a needle. Another person holding casing will be of great help. At one end make a 4"-5" (10-12 cm) long loop for hanging.
6.	drying	Leave it hanging on smoke sticks in a cool place at 35-42º F (2-6ºC) for 2-4 hours. It is permissible to dry it at room temperature for 30-60 min and then to smoke it.
7.	smoking	Smoking is performed in 3 stages: Smoking/drying with thin smoke at 113º-122º F (45º-50º C) for 20 min. Proper smoking with heavy smoke at 113º-122º F (45º-50º C) for 150 min. Smoking/baking with thin smoke at 167º-194º F (75º-90º C) for 20-30 min. Total smoking time about 3 hours until 154º -158 F (68º-70º C) internal meat temperature is achieved. The color of the sausage should be dark brown. Re-arrange smoke sticks during smoking unless your smoker is capable of even smoke distribution.
8.	cooking	see smoking
9.	cooling	Cool to below 64º F (18º C).
10.	storing	In refrigerator
	notes	This is a large sausage that will be sliced like a ham and if you want to hide pepper, use white variety.