Congratulations on your lovely bargain, Amara! I think that you can do just about anything with these that you are already doing with pork.
The simplest thing, that my mother did in the 50's, is to just bake them in the oven with salt and pepper until they are tender, and a little browned. This is good if you have little children who tend not to like stuff that is "mixed up and touching." My mother used to roast potatoes and onions with this sometimes, basting periodically with the drippings.
You could bake or grill them with barbecue sauce, or put them into a crockpot or oven dish with sauerkraut/potatoes.
You could save a few to throw one at a time into your pot of spaghetti sauce. An Italian chef told me that this improves the texture.
Dyngus Day is coming up. You could use some to make bigos [hunter's stew.]
http://www.dyngusdaybuffalo.com/My suggestions are very basic - I am sure that the wonderful cooks on this site will have many delicious suggestions.
