I just spent a relaxing hour dicing up 15 pounds of pork shoulder. This means 3 sets of sausages. I am going to do another set of andouille sausage. It just tastes good.
The 2nd 5lb set I have not decided what to make. But the last 5lb set is set for a special sausage that will use tomatillos and peppers. It should be great.