Pork shoulders were on sale for 99 cents, so I thought it was time for some breakfast sausage. I hate paying $2 or $3 a pound when it can be made for 99 cents. I bought 3 shoulders, and then bought about 4 pounds of fatty trim since the shoulders would be plenty lean. 22 pounds ground up and ready for some salt, pepper, and sage. Since I like links better then patties I run it through the stuffer. I then cut into links and put them on a cookie sheet to freeze. After that I put the links in smaller packages. Whenever I want sausage for breakfast, I just pull out as many links as I'll need. I've found I'll use more this way, since I always hated taking out a pound if it was just me. Now I can take out just what I need for each meal.