Heinz - awful products

Mr Badger said:
Unless it's actually supposed to have other ingredients in it for flavour (leek, onion or whatever) I would normally expect a pork sausage to be 85% to 90% pork. Anything below 80% pork is a hard pass from me.
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Matty is totally correct. 90% and above meat content doesn't contain enough rusk to give the sausage the correct texture. It becomes mealy and bitty, the meat can dry out, and they have a bad habit of splitting when being cooked. This is often counteracted by using tougher skins that can be unpleasant to bite into and chew.

72%-85% is the ideal range of meat content in a sausage. Perfect balance between meatiness and smooth texture.

Richmond May have a low meat content, but they’re rather tasty. They’re still among the highest reviewed sausages currently sold in supermarkets
 
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Mr Badger said:
As far as I'm aware I've never actually tasted a Richmond sausage. I did look at a packet of "Richmond Thick Pork Sausages" when they were on offer, but was firmly put off by the ingredients with just 42% Pork!!!
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You'll often get them at community events, fete or fair barbecues, where the caterers get them because they're cheap... and the taste reflects this. They're awful.
I've known people refuse to touch sausage because they only ever had Richmond ones as a kid in the 80s... the joy is in finally getting them to try boerewors!!
 
I think a well made pork mince patty is better than any sausage. Even the texture can be nice and soft, not quite sausage-like, but I'd say even better.
 
robfosters said:
bitty
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I like some cheapo sausages sometimes too! I'll usual buy decent ones but there's something about the high rusk content ones I quite like so there. :p
 
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