|Boneless lean pork||1⁄2 Pound|
|Boneless fat pork||1⁄2 Pound|
|Garlic||1 Clove (5 gm)|
|Dried thyme||1 Pinch|
Cut the lean and fat pork into pieces.
Chop the garlic.
Chop the pork, garlic and sage leaves, coarsely or finely according to taste .
Add the thyme, salt and pepper, and process until mixed.
Form into about 16 sausage shapes or flat patties.
Chill for 12 hours before using so that the flavors blend and mature.
Cheshire Pork Pie 28