I use Italian sausage meat from our local deli usually, but on other occasions I have bought fresh Italian sauages & skinned them and used the meat.....think really chunky red spicy italian sauage meat........
(That recipe is very forgiving BTW.......you can fiddle about with it a fair bit........it also makes enough meatballs for 2 meals for us, and tastes better the next time round IYKWIM?)
These were awsesome Lucy and went down a treat with DH and DS!
(DS got a bit confused, and kept asking for more 'tarnas') hee hee.
I couldn't get any Italian sausage mince anywhere, so resorted to peeling the sausages. Next time I will go into town and get some, there are a few good delis and butchers that I think would have it, within a half hour drive.
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