Smoked Italian sausage
These started out as 3.5lb boneless country style ribs (i.e. sliced boston butt) and 3.25lbs of pork sirloin steaks.  There was somewhere between eight to twelve ounces of bone in the sirloin and about four ounces trimmed from the butt meat; I used the bones to make stock.  I just bought a Cuisineart 22lb scale off eBay, so precise sausage making is just a couple of days shipping away.  I figure 5.5 to 6 pounds of meat.  The recipe is here.

Too bad you can't see, smell, and savor these beauties for yourself.  Now imagine them on a hot, crusty roll - split, topped with some garlic mayo and mozzarella, and toasted - with grilled onions and peppers.