17lb of pork but cubbed..now what??

[forvols]

I got 17lbs of pork butt sectioned up to fit grinder. 5LBS will be breakfast sausage(currently out so need some). But what for the other 12lbs..I got a Waltons smoked Kielbasa mix (but would like to increase the heat), Got a Waltons hot link mix. Got some left over hot Italian seasoning (and I'm out of that sausage too). Got some hi temp MOZ cheese. Got a LEM smoked sausage seasoning pack. Got a LEM BRAT seasoning package.

So what you guys think for a 12lb batch. I like em all on the grill and in rice dishes or Italian for the Italian sausge... I'm leaning Waltons hot links and heated up smoked Kielbasa..or just a batch of fresh Brats and Italian sausage with moz cheese. Figure split the 12lbs into 2 6lb batches of different sausages.

Probably do a double grind with a 7MM plate for each sausage above..I like the 7MM dbl grind texture.

Thanks Tony

 

[murraysmokin]

The NOLA andouille recipe from here is a great one.

 

[forvols]

Well I may get more local store had butts for 1.29 a lb. But I already had 8 butts in the deep freeze.. But could not resist buying on 9lb butt to go with my already cut up 10lbs..so figure I should have 17lbs when done processing this new butt..But I may go get a couple more and process keeping my others in the deep freeze so I can rebuild my lack of Hot Italian, breakfast, Kielbasa, hot link void. Keep the other frozen butts for a more planned sausage/bbq making event. Butt you know looking for recommendations here. Lol

 

[Rings Я Us]

I recommend you not eat more than a pound of sausage a week. Lol

Have fun and enjoy!