After my not so good attempt at making spicy Italian smoke sausage, I've decided to try making a decent sized batch of boudin for my second sausage making attempt. After reading some great threads on the subject on here, I still have a few questions. I bought a 9 pound picnic shoulder for this project, and having difficulty finding a recipe that works with this large cut. Also, am I trimming fat or cutting this piece of meat before boiling with the spices? Thanks for any advice guys. - LJ Here is a picture of the shoulder.