So today i went to bjs and got this 21 lb pork shoulder(picnic) to use to make sausage with, they had Boston butts there but they were around 1.70 per lb where this was 1.09 per lb... so i grabbed this thinking even if it's just alot of fat i can trim it off to the ratio i want for sausage and freeze the rest... my question is is this good for making sausage?? I feel like this was a great deal to pass up! Any comments, suggestions? I'm gonna be making brats, Italian, breakfast and maple links as... I'll be mixing beef for my brats, should I mix for any of the others??