Since there already was thread started on the subject of
Kiełbasa Lisiecka, I thought it would be best to provide the recipe here, rather than starting a new one.
Kiełbasa Lisiecka is a legendary high end sausage. It is a very lean with only 15% or less fat content and is nearly as well known as
kabanosy, krakowska and polska. A relatively new sausage, it originated during the inter war period and was produced in the village of Liszki, in the Kraków region. In 2010 the sausage received the Protected Geographical Indication (PGI) from the European Union. PGI is intended to guarantee the authenticity of the ingredients and process of making the sausage. When Prince Charles and Camilla visited Krakow, they were served this kiełbasa, and it was a favourite of Pope John Paul II.
I had made this sausage before but deviated from the strict recipe so could not call it
Lisiecka. This time I used the exact ingredients, proportions and production process. I used 40mm collagen rounds from the Sausagemaker, which are permitted.
Meats
Class I pork: lean meat from ham and loin, no fat or sinew 800g
Class II pork: Fatty pork, no sinew 100g
Class III pork: lean meat from hocks 100g
Ingredients
salt 18g
Cure # 1 2g
sugar 1g
pepper 2g
fresh garlic 2.5g
nutmeg .6g
ice cold water 40ml.
natural or synthetic casings, 40-50mm
Instructions
1. Cube meat, keeping the three classes separate, add salt, Cure #1 and dry cure in refrigerator for 24-48 hours.
2. Grind Class I meat with a 20mm or 30mm plate and Class II meat through a 8mm.
3. Grind Class III meat with a 3mm plate once and then emulsify, stirring in the iced water and the rest of the ingredients.
4. Combine all of the meats and mix thoroughly. Stuff tightly into casings, forming into rings.
5. Dry/set the sausage for 2-3 hours.
6. Preheat smoker to 80-90C (175-195F), allow it to cool to 60C (140). Load sausage and dry in smoker for 30 minutes. Keeping the temperature at 55C (131F), apply heavy smoke for 90 minutes. Increase heat to 80-90C (175-195) maintaining it for 40-60 minutes to finish the sausage. Acceptable woods are beech or alder.
7. Cool sausage to 18C (64F)
How about it? 
