Add it to smothered vegetables, or use it as a breakfast sausage. Stuff into sausage casings, and tie them off so that each sausage is about six inches long. You can omit this step and make sausage patties if you like. Fresh sausage should be used quickly, and will keep in the refrigerator for three days. You can also freeze it for up to three months.
Some folks use ham hocks, some smoked ham, some even use tasso.
But you'll find a significant number of Creole mamas who'll tell you that it ain't red beans without pickle meat. It's readily available at many New Orleans markets, but you can make it yourself. Combine everything except the pork in a non-reactive saucepan and boil for three minutes. Stir to remove bubbles. Cover and refrigerate for three days.