Local store has loins on sale for $2/pd. I usually use pork butts. But right now they're $1.58/pd. so for a bit more I get boneless. Much easier to grind. I'll probably make fresh breakfast sausage
It's funny you mention Krakowska because I was just reading a thread on another forum (I shouldn't link right?) about this type of sausage. The person has posted some pictures and I couldn't see barely any fat and it looked as it the pieces had been diced instead of ground mostly. It looked to be stuffed into synthetic casings and smoked. The slices reminded me a lot of canadian bacon also.
http://www.meatsandsausages.com/sausage-recipes/pork-loin-sausage
An elegant and delicious sausage, especially if you like the lean chunky type. Something like Krakowska but made out of pork loin. Meant to be eaten as a cold cut.