I have always used Boston Butt from Sam's for my sausage with no complaints. However, last weekend I smoked some spare ribs and had a bunch of meat left over after I did the St. Louis cut. Usually I give the trimmings to the wife and she uses it during the week for something. I got to thinking that this could make sausage if I grind it up. I did a little search here and see some of you do do that. What I am curious is how it comes out? Does it taste much different then the Butt? I vacuum packed the trimmings for the next sausage session and wondering if it's worth it.