Po Man's sausage
 

Found some boston butte twin packs at Rouses for .90 a lb a while back. Stuck em in the freezer for what ever came up. My buddy called me tellin me he was firing up his smokehouse and had room for something so we thawed out the roasts stripped em for the grinder seasoned em up and ground em for sausage. I showed up at my buddies out door kitchen and he stuffed em in natural casing for me and we hung them in the smoke house for 4 hours. I came up with 15 lbs of smoked sausage and total cost to me was right at 1.20/lb Sam was running his smoke house same chips pro[pane etc with or with out me. I offered to pay him for the casing but he buys it in bulk and said I didnt use enough to wory with my help cleaning up was enough. Sure beats the hell outa $6.50 a lb at da store. And in my humble opinion just as good or mo betta than store bought.
I forgot my camera but for the next few months if ya see sausage in my cooking or on da pit its home made.

That's all I use for my fresh and smoke sausage is boston butt . Cheap and real meat . You know whats going in it . No meat by products . That's the product that's on side the real meat .

Same here Buba all it had in it was our seasoning, a Tspoon pink salt and to make it slide through the stuffer mo betta a couple angry orchard apple ales Came out real well and with Peggy's allergies its good to know whas exactly in it and the stuff ya make it with aint ahd bread passed through it.

We use Boston Butt and mix it with venison but pure boston butt aint bad either. I try to pick up a couple twin packs when they go on sale because they make excellent pulled pork too and that freezes well enough.

We q twin packs tehn pull them then blend the meat with Peg's home made chunky bbq sauce. put it in the oven in dish pans for a while to get good with the sauce then cool and freeze what we dont eat, we usually invite a few friends over for football and pulled pork sliders. We prefer our pork with sauce in it and find it freezes good. We put it in qt bags perfect for just us two. If ya aint had it over a cheesy loaded baked tater ya missing out.

I have done it over taters and it is really good. Butter, cheese, sour cream and finish it off with some diced green onion. Good eating for sure buddy.

GMTA!! or is that chubby Cajuns TA