The cc loin can be chops, boneless chops, butterfly chops, thick chops, boneless roast, crown roast, canadian bacon (as can the rib and loin ends too).
The loin end roast can be all the same plus sirloin chops. You really should want to do something other than sausage with the loin, be it roast, chops, etc.
Under the loin is the belly. On top are the spare ribs, cut those off and head straight for the rub! Cut down each side of the belly about 1-1½" for sausage and leave the centercut belly for sidepork (fresh belly), salt pork (pickled belly) or bacon (pickled and smoked belly).
Last is the ham. I would cut off the shank third of it and bone out for sausage, leaving the butt and center cut slices for smoking or roasting.
Then, you can judge by your lug of pork trim how much more you want to put into sausage, such as the butts and/or shoulders, etc. You want to maintain about 20% fat to lean in your sausages.
Hope this helps!
This chart shows the cuts pretty well! You can view it full size on Google's images, put in "pork cutting chart" and it will pop up.