I was watching the other day how Jaques Pepin made roast pork sausage and roast potatoes. I thought that that dish might have been similar to what we used to do on day of butchering. Not even close. He had a pound of 20% fat ground pork, added crushed and chopped raw garlic, added pistachio, added some re hydrated mushrooms, added black truffle. Then rolled it up in plastic wrap, then into a roll in foil, cure in the fridge for a few days. Then out of the wraps, and into a hot pan and brown. Add potatoes and onions and brown them. Then turn the heat down, cover and finish cooking the dish. It looked really good.

We used to have roast sausage on day of butchering. It was outstanding. Served with pickled stuff; peppers, onions and tomatoes. Also some buttered French bread on the side.
After we ate, we rested a bit, then put sausage into the smoke house. Take out the next morning. The ham and bacon would be brined longer, then smoked for a long time.
Some of these old traditions made a really good food product.