Pretty hard to make some sausage that is bad enough not to eat.:)
If I have a proven formula I have no problem making a bigger batch.
Many times for example I will grind a batch of venison and pork but not spice it and freeze it for the time being. By itself it is a good ground meat but can be used for the base of a sausage.
Thaw a few pounds and experiment as a patty without stuffing. Judge the results from there.
Just one example and one style. :)