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HOG HEAD CHEESE - SOUSE 
3-4 lb. fresh pork shoulder (picnic), boil in lightly salted water, until very tender
3 or 4 pig feet

Drain and cool enough to handle. Remove bones from feet and shoulder. Grind together or process in food processor until small lumps remain. Season with 4 to 6 tablespoons rubbed sage, black pepper to taste and adjust salt to taste. Place in crock or large mixing bowl. Place a plate 1" smaller than crock on top of meat. Place 1/2 gallon cane syrup in can on top to press and chill overnight. To serve, remove plate and hardened fat from top of meat. Turn out on platter and slice in desired shape.
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