quote:

Originally posted by RogueJSK:

quote:

Originally posted by Jeff Yarchin:
I'd make sausage with the shoulder.

That's typically what I do with the hogs I shoot. I harvest the loins and the shoulders. I then cook the loins whole, but have the shoulders ground and turned into sausage.

Some/most folks add pork fat to the shoulders when making sausage, but I prefer cheese. Adds enough to keep it from being too dry, but still allows for a nice, relatively lean sausage. The processor I use makes amazing jalapeno cheddar hog sausage.