Richmond sausages - why

In frankly irrelevant but technically adjacent news, I successfully converted my uni GF back to eating meat (!!!) through the simple magic of outwardly enjoying a sausage sandwich more than I had any reason to.

Yeah I'm proud of it, big whoop, wanna fight about it?
 
SexyGreyFox said:
My eldest who is 36 and been vegan for 4 years used to work at Pork Farms when she was 18.
She came home on her first day and claimed that she would never eat another Pork Pie, Sausage Roll or Chicken Nugget ever again after seeing how they were made.
She was still a meat eater until 4 years ago though.
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How many of these employees are veggies?
 
I don't see the issue.... it's just cheap calories. :D

The Inuit would eat the brains and fatty organs while feeding the lean meat to the dogs and they only started with health issues when we turned up with our sugar filled western food.
 
SexyGreyFox said:
My wife bought some from ALDI two weeks ago because they had run out of the normal ones we have.
After eating one I refused to eat any more until she bought some of my usual ones today.
They were horrible.
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I picked up a packet of Richmond sausages once when they were on offer. I took a look at the ingredients and put the packet back on the shelf. As far as I'm aware I have never actually eaten them and I'm looking to keep it that way.
 
For me there's a middle ground around 70-75% meat content.

Our local butchers 'plain' pork sausage is 72% meat and they are great. So are the supermarket pork sausages that tend to come in the paper style packaging.

I find the 90%+ pork content ones can sometimes be too much of a chewy texture.
 
DanTheMan said:
For me there's a middle ground around 70-75% meat content.

I find the 90%+ pork content ones can sometimes be too much of a chewy texture.
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You're bang on the money saying that but the biggest problem with Richmond sausages that make them so unpleasant in texture to eat (for some) is the amount of rusk in the recipe that turns the meat content into sludge. At 80% meat/20% fat content with no silly filler/additives you're guaranteed a tasty and very moist "natural" sausage experience but upwards of 80% meat content you're heading towards a very tough/chewy sausage regardless of the cut of meat-mince unless you change the cooking method from quick grilling/frying/baking to slow roasting/braising.

I used to like Richmonds' bangers when I was very young and dumb and hungry but I know better now after a long career in pro catering.
 
My favourite sausages are proper butcher sausages, but I still enjoy a Richmond sausage.
Not my first choice but any means, but my wife really likes them, so I buy them from time to time. That said I don't think waitrose even bother to stock them, which is our primary supermarket.
 
ttaskmaster said:
If all you've ever eaten is *****, you wouldn't know any better... My wife always said she hated sausages, because she grew up being fed Richmonds.

First time I actually got her to try proper boerewors, it was like Archimedes leaping out of the bath. This was swiftly followed with Lincolnshire, Cumberland, venison and various German wursty types.
Unfortunately she's mostly latched onto those weird caramelised onion ones from the supermarket Finest ranges, but at least she can now appreciate a proper good sausage.

Of course, all the obvious jokes apply...
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How often does she like a sausage? Has she ever had two at the same time? Sounds like she has a preference for exotic ones?

(You opened the [back?] door)
 
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