I put a small 4 point in my freezer this November and I want to try and make up some breakfast sausage with the hamberg. Does anyone have a good Idea on how to do this.It's frozen of course. I am thinking of thawing a couple of packages,have a local butcher run pork through it,about a 50/50 mix,and add seasoning form a Cabelas product.How does this sound? Ideas appreciated.Thanks and Merry Christmas.