I scored a two pack of butts on sale this week. Decided my Andouille supply was running low so made up a 10 lb batch of that using recipe from Nola Cuisine that i've had success with in the past. I added a pound of pork backfat and cubed 2lbs of the butt then ground the rest.
I looked thru my recipes trying to figure out what to do with the other 5lbs of butt and decided to try the Debrecini (Hungarian Paprika Sausage). I got the recipe from Bruce Aidell's book. I just stuffed and left it as "fresh" sausage. Tried a test patty and was pretty good. It didn't "rock my world" but i'm sure when I grill some up , it will taste even better. here are some pics-