Ground pork shoulder is perfect for sausage . Here is my Kielbasa recipe

Kielbasa

10 lbs. Coarse ground pork
2 Tbs. Tender quick
2 Tbs. coarse Salt
2 Tbs. Black pepper
1 Tbs. Marjoram
2 Tbs. Corn syrup solids
4 Tbs Granulated Garlic
1cups water
1/2 cup milk powder.
Phosphate super binder

Mix all ingredients and allow to stand for 24 hrs. in the fridge. Stuff into casings. Cool smoke for 2 hrs @120 F until the casings are dry. Slowly increase the temp up to 165 F and hold until internal temp reaches 155F. Remove from smoker and chill in ice water. Hang to dry and bloom for at least an hour. Package and freeze or refrigerate and enjoy.