Richmond sausages
Discussion
They are Utter Rubbish
And I say that as person who buys even worse.
My daughter buys only these and she has not taste whatsoever.
ARRRGH
Tbe problem with sausages is that if you get an ultimate pork sausage that is 95% pork or such then they can taste a bit bland, even though though they are healthy to eat. Because pork does not taste of much. My best ever pork sausage was a pork and bacon mix, which added some bacom salty goodness. Otherwise you need other ingredients in that mix to give it some pop.
A beef sausage / venison / pork mix one gives more taste.
And I say that as person who buys even worse.
My daughter buys only these and she has not taste whatsoever.
ARRRGH
Tbe problem with sausages is that if you get an ultimate pork sausage that is 95% pork or such then they can taste a bit bland, even though though they are healthy to eat. Because pork does not taste of much. My best ever pork sausage was a pork and bacon mix, which added some bacom salty goodness. Otherwise you need other ingredients in that mix to give it some pop.
A beef sausage / venison / pork mix one gives more taste.
holes.Pothole said:
I can never understand this. Would you have made the same stand at one of their barbecues?
Well seeing as I found out at the BBQ, I would say no... I am not massively fussy but if offered something that seems tastier and of better quality I would at least have a crack at it
matchmaker said:
Birkin1932 said:
Pork (42%), Water, Pork Fat (10%), Rusk (Wheat), Potato Starch, Soya Protein Concentrate. Ingredients less than 2%: Salt, Flavourings, Stabilisers: Diphosphates, Guar Gum; Antioxidants: E300 & E307; Preservative: Sodium Metabisulphite, Colour: Cochineal.
Mmmmmm Cochineal
Mmmmmm Cochineal
Floydey said:
Pothole said:
I can never understand this. Would you have made the same stand at one of their barbecues?
Well seeing as I found out at the BBQ, I would say no... I am not massively fussy but if offered something that seems tastier and of better quality I would at least have a crack at it
Lashfords are the best of the 'mainstream' ones, from my exxperience.
I used to make sausages in an indy butchers shop in the 80's. They were far better than everything I've tried since and I kept an eye on what went in.
We were requested to make a very lean sausage for a weightwatchers group once, they were awful! No fat in them to cook themselves.
I used to make sausages in an indy butchers shop in the 80's. They were far better than everything I've tried since and I kept an eye on what went in.
We were requested to make a very lean sausage for a weightwatchers group once, they were awful! No fat in them to cook themselves.
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