Nicely done! That will make a bunch of sausage.
I like to mix feral pig 50/50 with commercial pork shoulder (or jowl, whichever is cheaper) for breakfast sausage. I grind together, then mix with LEM breakfast sausage seasoning plus 1 teaspoon red pepper flakes and a Tablespoon of ground sage for every five pounds of meat. The 50/50 mix makes a nice lean sausage, but it still has enough fat to have flavor and not stick to the frying pan. I have a 20 pound meat mixer, so that's the size of batch I make. I also use the 5-lb sausage stuffer to fill plastic tubes. It's way easier to load the stuffer than it is to try to spoon sausage into the sleeves.