Sometimes the idea of a small golden brown and crisp-edged ball of meat seems preferable to a chunk of sausage. Removing the skin from bangers, (British sausage slang) and forming the meat inside into balls is easy enough to do, plus, it allows you an opportunity to add a few extras to oomph or spice up the flavour if you wish. For this I used Italian mild sausages, adding a rediscovered gem of an ingredient: fennel pollen. Only a small pinch is required but it really amps up the already aniseed-y fennel flavoured meat. I always fry my meatballs first to achieve those crisp edges, but I suspect many pillow like meatballs I have eaten were poached gently in some sort of liquid instead.
