Instructions: In a bowl combine well the pork, the fat, the thyme, the minced sage, the parsley, the salt and the white pepper.

Divide the mixture into 18 balls. Flatten the balls into patties about 1/2 inch thick.

In a large skillet heat the oil over moderate heat until it is hot (not smoking) Fry the patties for 4 to 5 minutes on each side or until they are golden brown and no longer pink within.

Drain on paper towels.

Transfer the patties to a serving plate and garnish with the sage sprig

(Serves 6)

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