Obviously this will not work in a bachelor flat whose occupant mainly eats out or occasionally sends away for a pizza. But in Polish-American homes where leftovers are common, this is a good way to prepare a traditional bigos or pasztet at very low cost. Freeze solid-meat leftovers in a container labelled "4 bigos": cooked pork, veal, beef, poultry, game, kiełbasa, ham, smoked pork trotters, even frankfurters, etc. The one labelled "4 pasztet" would probably exclude* the sausage and smoked meat. When container is full, you'll need little more than the fairly inexpensive sauerkraut and cabbage for the bigos and some fresh liver for the pasztet.
* If your adventurous, why not try making pasztet also containing the sausage and/or other smoked meat. Maybe you'll come up with something new and nice?!