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I've been making my own boudin at home for many years and it's great stuff - especially mixed in with eggs and other dishes. At any rate, making sausage is a good way to consume all that pork you don't make into chops or ribs. Try it - you'll like it...
Here in the islands almost every hunter has a smoker and smokes his pork after cutting into strips sort of like native american jerk meat. After smoking we bag and freeze the excess and to serve we cut into cubes and stir fry with onions just enough to warm thru and to bring the sweetness out of the onions. A couple friends do make a Portuguese style smoked Linguica sausage. I like to also Kalua or slow BBQ the rear hams in the oven.
wild pork is my favorite meat. if i hunt i will take a shoat, guilt, or sow. if there are boars in the area, i will put a trap out and trap him. after he is cut i will turn him loose or pen him and then kill and eat him after he has healed. i think a barrow is the best tasting meat.
