Is it customary to use pigs pluck to make sausages? Looking to start raising my own pigs and researching how I want to process a pig I am aware of the pig's pluck (larynx, trachea, lung, heart and liver) and I'm a huge fan of making sausage (I'll be grinding and stuffing). 

I do realize I will need to add fat but is it common for the pig's pluck be used for making sausages? Upon my recipe research I didn't see anything mentioned and I was curious to know why people do not use those parts of the pig. I do believe the use that for hot dogs but I may be wrong.
Historically, absolutely pig organ meats were used for sausage making. (The old joke "everything but the squeal" comes to mind.) In fact, I suspect that the notoriety of pig organs, due to their association with food adulteration, is largely responsible for them going out of fashion so entirely.

Pigs liver has a strong, distinct taste. It's used in a number of sausage recipes, but largely those which are based around it (e.g. scrapple). Lungs are illegal to sell for human consumption in a number of jurisdictions, but hearts show up in a lot of "industrial" sausages I've seen.