Sausages are not JUST sausages. They are works of culinary art, we shouldn't think of it as waste to use a whole pig for sausages we should be proud of growing properly reared and fed outdoor pig that had good meat to fat ratio to make such excellent sausages that the public want more.
Sausages and bacon are the two most sublime products produced from our pigs. In a discussion with a very devout vegetarian I once cited sausages and bacon as the two main reasons I couldn't ever consider the vegetarianism. He ceded the argument as although he had never eaten meat he said the smell of sausages cooking made him feel like trying meat.
We are growing two pigs this year just for ourselves and one will be cut just for bacon and sausage, and there is a fair chance some bits of the other one will be used to make chorizo and saucisson.
We should celebrate sausages! They let you grow your pigs a little bigger, they use lots more of the pig and they will probably keep your pig balance sheet in the black.