By Prue Leith
As with the meatballs, experimentation is fun here. Any minced meat, flavoured as you like, can be used, and there’s no need to stuff them into sausage skins, which I only used to do when I had an old Kenwood mixer that boasted a sausage-filling attachment. Now I just wet my hands and roll the mixture into sausage shapes. If they look a bit homemade and rustic, so much the better.