Win/Win

I picked up a cryovac pack of 2 Boston Butts yesterday to use to make sausage. I trimmed and removed the bones from both pork roasts and used that to make a pork stock that will yield about 6 quarts of excellent rich stock to be used in other dishes and got 15 lbs. of minced pork for my sausages.

I will be making hot, Italian and green onion in 5 lb. batches each. There's nothing like making your own sausage and controlling the seasonings and ingredients you put into it.