I still had a few pork shoulders and butts in the freezer, as decided to make sausages last weekend. Got out my Savory Sausage book (thanks to Jean for suggesting it), and after looking through it, decided on Breakfast sausages and Sweet Italian. The breadkfast ones turned out really good. I would have made the Italian recipe from the book, but it called for 100 lbs of pork, and I was not about to try scaling it down. So, found another recipe I had printed off ages ago. All in all, a successful day.
Practice safe lunch. Use a condiment.