Jacob sources his sausage trim for our sausage from Snug Valley Farm - our pork supplier in Hardwick Vermont. Ben at Snug Valley raises his pigs outdoors on pasture supplemented with grain and whey. This makes for very flavorful and nicely textured meat.
If you plan to cook this up within the week keep it in the fridge. If you are not sure then go ahead and freeze it. Thaw slowly in cool water before cooking.