“ Brand: Walls / Type: Meat „
Cheaply made from badly treated animals, sickened me having to eat them, please avoid fake food like this its so bad for you and the animals.
I don't eat many sausages, although when I do it just has to be Richmond as they have a deliciously light texture and full rounded flavour that lends itself well to most sausage occasions. Tonight I found myself with a packet of the thin skinless Richmond sausages that needed cooking as they were becoming alarmingly close to their use by date, there were twelve in this pack which cost £1.65 and now I've cooked them all I'm having to force myself to stop going to the fridge every few minutes for another one! They cook very quickly, in fact the batch I cooked in the oven today were done to perfection within around 35 minutes at gas mark 3. You do need to add a little fat to the pan when cooking these particular sausages as they don't 'leak' a lot of fat whilst cooking and so do tend to dry out a little. I adore the flavour of these Richmond sausages. This is one sausage in which you can actually taste that the meat in the sausage is pork, admittedly this makes up only 43% of the sausage and an extra 8% is pork fat but I do believe it has been well blended with the other ingredients to give me an extremely flavoursome sausage indeed. There's a slight spiciness to these thin skinless Richmond sausages and a herby flavour which isn't particularly apparent in other brands of sausage in the same price bracket. They have a smooth texture and I have never come across a piece of gristle in a skinless Richmond sausage, although the thick ones do tend to be a little more inconsistent in quality. Who would have thought a sausage would be so hard to describe? I'm struggling here to tell you exactly what they taste like so I shall simply say that if you like a sausage now and again (keep it clean please!) then you could do far worse than choose Richmond. My personal favourite is this thin variety quite simply because I prefer a skinless sausage anyway, but the flavour and consistency of them is of far higher quality than other sausages I've eaten. I had four tonight on a dinner with mashed potatoes and peas and thoroughly enjoyed it. I find the spiciness of the Richmond sausages goes beautifully with a rich onion gravy, but in contrast these sausages also go wonderfully on a sandwich with a drizzling of tomato ketchup or sweet chilli sauce if you're feeling particularly indulgent. I cannot fault them one little bit. The flavour of these sausages is delicious however you choose to eat them, although the thinner ones are not particularly suitable in a sausage casserole because they cook too quickly and become a little rubbery during the long cooking time required for a casserole. Apart from that though I completely recommend you try them, after all if you don't like them then you don't have to buy them again - but I bet you love them!
These are my fave sausages and I'm just eating a sandwich made of them now and typing this with greasy fingers! The picture that Dooyoo have got is wrong because that is for Walls sausages and the Richmond ones come in a green and white packet and the sausages are loads better than greasy Walls ones. My favourites are the thin skinless Richmond sausages because they go nice and soft inside when they are cooked but you can buy Richmond in thick ones and thin sausages that have still got the skins on. The thin skinless ones are best cooked on the griddle and taste really meaty, they have got a lovely herby flavour and you can taste the pork in them proper strong which is unusual for sausage because they usually taste nothing like proper meat and they are just brill on a butty with bbq sauce. They aren't that salty to eat and are the best sausages you can buy and they're not that dear either with 8 thin skinless Richmond sausages costing about £1.60. They don't taste greasy either. I don't cook my sausages in fat because a bit comes out of them while they're cooking and you can cook them in that little bit in a griddle because they won't stick anyway. I reckon they are drier than the ones with skin on but thats because the sausage hasn't got as much fat in them and I think they taste wicked in loads of different ways. We have them on a dinner with mash and gravy sometimes and that's lovely because my mum makes a hedgehog for my little sister using a pile of mash and cut up sausages and that looks cute. I had some cut up in a pasta salad and mixed it all with mustard and mayo and that was yummy too and I'll have it again for sure. It tells you on the pack not to prick them but I always do by accident when I'm turning them with a fork and nothing bad ever happens and they don't explode or squish up like a lot of sausages do. I think these are the best sausages going and unless they do something stupid like change the recipe I don't think I'll ever stop buying them.
My husband has just brought home a pack of Richmond Skinless Sausages. What strikes me is they have "Skinless" written on the green and white pack (unlike this photo- Richmond Sausages are in a green and white pack)- 213g for 70p = 8 standard size sausages. I can't get my head around how a sausage can be skinless- surely it needs a sheath/ skin to hold in the sausage meat? When you open the pack, the sausages are not linked together as normal "skin" sausages are- so you do not need to cut them apart. They are smooth pink sausages- oddly smooth and pink like bubblegum. The pack states Family Favourite since 1926, Irish Sausages. The pack does not state "Walls" anywhere on it, so i'm not sure if Walls sold the Richmond arm of the business. Ingredients: pork 43%, water, pork fat 8%, rusk (wheat), potato starch, soya protein concentrate. Less than 2% salt, stabilisers, preservatives etc., Sausages are quite high in fat: 21.6g per 100g, 273 calories. All sausages are quite fatty, so if you are health conscious, this may not be the best food to get. These take 8-10 mins to grill , about the same to fry and around 20-25 mins to cook in a pre heated oven. It says on them not to prick them- but I find if you don't, they split anyway so I never know what to do with sausages! Plus as these supposedly don't have a skin, how can pricking it with a fork do anything? The taste- they taste smooth and pork-y. I am used to processed sausages and these taste like a processed sausage. They don't have herbs in them and the meat is all smooth pink. Once cooked so the outside goes brown, when you cut them the inside is still quite pink. These are the sort of sausages you would use to make a sausage casserole as the flavour will not clash with a casserole mix. They are also the sort of sausages you would buy in a chip shop if you had sausage and chips. If you just want a basic sausage and chips sausage these are for you. If you want something herby to go with mash or something that will be the main attraction to a meal, I'd look for something like a butchers own herb or lincolnshire type/ cumberland sausage.
What are they? Richmond Irish Sausages have been around since 1926. They are a well recognised brand name of sausages available in supermarkets and corner shops alike. Packaging: 8 thick pork sausages are contained within a transparent plastic wrapping. The main display panel contains the distinctive Richmond logo with the recognisable green colour. The weight of the packet is 454g or 1lb. Appearance: The raw sausages are a light pink colour, approximately the length of your middle finger that are tied together by the end of each sausage. The sausages are tightly packed but are soon restored to a more conventional sausage appearance during cooking. Once you have pre-heated the oven and the sausages are cooking away, they have a nice glistening appearance. Once the sausages are cooked they become a very visually appetising golden brown colour. Smell: When you open up the raw sausages they give off a light meaty smell. In the oven during cooking the smell permeates excellently and really whets the appetite. Taste: The cooked sausages are brown and crispy on the outside and light, meaty and pink on the inside. The taste is superb and very moreish. The meat does also not taste to heavy either. Healthy?: The sausages do give out some fat during cooking, and contain 8.1g saturated fats per 100 g grilled sausages. So like most sausages the Richmond Sausages are not particularly healthy, but are oh so tasty... Overall: I found these sausages excellent with baked beans, potatoes and HP sauce. If you feel like a fairly simple uncomplicated meal, these bangers are superb. These sausages are some of the best around.
We have roast potatoes and sausages for tea tonight as I was in need of some real comfort food to cheer me up! I purchased 16 sausages for £1.00 from my local Co-Op store (special offer) but these are available from Tesco for £1.50 so it is definitely worth shopping around to get yourself the best deal (as I did today!). The sausages come in a thick plastic wrapping which is green & white and has the Richmond logo on it and inside the packet the sausages are all strung together so just cut off what you require and pop the rest back in the fridge or freezer depending on when you're going to want to eat them next. These sausages can be cooked on the BBQ, on the grill, in the oven or by shallow frying them. I made mine in the oven today as I wanted to just put everything in and leave it with the minimum amount of work on my part. I cooked mine for around 30 minutes just to make sure that they were well cooked throughout and a lovely dark brown colour on the outside (note - not burnt!). The only downside to cooking them in the oven (rather than on a grill as I usually would) was the sheer amount of fat that came off them and I was making stuffing too and the fat totally drowned the stuffing balls so I ended up having to change trays halfway through. The sausages are very nice and enjoyable, they are not the best brand I have ever purchased but at such a reasonable price they are definitely a cut above similarly priced sausages. I would definitely recommend these sausages, they go great with any kind of potatoes and vegetables and are also delicious with breakfast or in a sandwich at lunchtimes. I am rating the sausages 5/5 as I think the price was fantastic the taste was lovely & meaty without any noticeable fatty bits and they cooked well (apart from all the fat of course).
I've never really been a great fan of English sausages preferring the American hot dog type of the German frankfurter ones but my 18 year old daughter's going through a phase of wanting these on her return from a trip to Pontin's. I'm a little suspicious of what goes into some sausages so I tend to stick to reliable brands such as Wall's/ Richmond. I paid £1.79 for a pack of 8 Irish Recipe thin sausages the other day which is more than you'd pay for some but I think they are worth the price as they don't seem to shrink much when grilled & they have a nice 'sausagey' flavour. My daughter likes two well-cooked ones cut in half & served with 2 rounds of toast & Heinz ketchup - I tried some with brown sauce & it took me straight back to childhood. They're also nice served with onions & mustard in a hot-dog roll, chopped up in a casserole or risotto or as part of a big English (Irish?) breakfast. Some people like these cold or BBQd but I prefer to see them cooked & eat them straightaway. These are packed in a cellophane wrapper so you can view what you're buying & they come in twos so you don't end up with a whole string of them. They're definitely thin but I wouldn't call them skinny (like some you can buy) & the colour is the kind you'd expect from a raw sausage. As stated I always grill them as I like to see how much fat leaks out &, in my opinion, there's nothing worse that a greasy sausage. They smell delicious whilst cooking & the size of them means they cook right through but don't burn (or is that my expert cooking I wonder?!) & barely seem to shrink. They have a really nice taste - not overly 'meaty' but a very pleasant sausage flavour. The nutritional values etc are all listed on the wrapping but as you can guess they're not too healthy. Unfortunately it only gives the calorific value of 1 (uncooked) sausage which is 180 & fat content of 12.9g but I'm sure this is a lot less when well grilled. The ingredients include only 41% pork (but this is higher than many other brands), water, cereal, additives etc so I'm going to gradually try & wean my daughter off these & replace with some healthier form of protein. summary ~ - not the cheapest sausages around but they have a great taste & aren't as unhealthy as some. - they cook evenly & don't burn or split. - good texture - haven't found any gristle (yet). - not a healthy food but lovely for a treat.
I love a suasage butty. Weather it be square sausage or link sausage. The best is 2 link sausages cut down the middle so they fill a roll, a little butter on the roll and a nice splat of Tomato sauce (or occassionally brown). Lovely. My husbands favourite brand of sausage is Richmonds. I think they are nice as well and although they are promoted as Irish sausages (does that make them fancier than english and so on?) I think they are tasty. They also have a bit spice to them, but not overly. These are sold fresh in the chiller section and tend to have a use by date of perhaps 6 days on them from when I buy them, which is average. They come in packs of 8 sausages and the weight is 454g. The price of these can vary, but supermarkets are cheaper than your local convenience store. I got mine out of my local today, but that's because they are less than half price at £1.09. The normal price here is £2.29, which I wouldn't be happy paying. I'd say in Asda they normally cost £1.79. Packaging is the normal for a pack of raw sausages. Just a cellophane wrapper around them. the sausages are connected in 2's and easy to cut apart. The wrapper has a green band down the bottom and white up the top with Richmond in black lettering against the white part. There is a small section in the middle which is see through and you see the sausages. So why pay a bit more for a sausage? After all you can get budget sausages for about 50p for 8. Why not buy them? Well I find that budget sausages can often have a kind of gritty taste and there can be stringy bits of nasty bits from the animal chucked in to bulk them out. I'm sure Richmond sausages aren't perfect, but they do seem like smooth, good sausages. Nutritional information per sausage 180 calories 12.9g fat 4.9g saturates 1.1g salt However this is the information per uncooked sausage, so wonder what they would be like when they shrink a bit and are shiny with grease? I cook mine in the George Foreman grill and although it can take a while for them to cook, as least you see the grease dripping out onto the tray. These tend to keep a bit moisture when cooked and don't go all dried out or curly, which is good. Hard to sum up the taste of these. They just taste really meaty, nice sausage taste with a dash of spice. A great sausage on the market.
Sausages are something that for me, when they are good they are truly divine, but when they are less than perfect, I find them quite repulsive. One of the most off-putting things for me when eating sausages is that many of them, even the luxury brands, contain an overload of chewy lumps of gristle. If I encounter one of these disgusting pieces of matter inside any brand of sausage, I make a resolution never to buy them again. Consequently, there are very few brands of sausages I will actually buy and eat; in general I find butchers' own makes of sausages are less likely to fall foul of the culinary crime of gristle insertion. After having tried out all the mass-manufactured brands I've seen for sale, I think I've settled on Wall's Richmond Irish Recipe as being my overall favourite. Price @ 7.8.08: approx. £1.74 (depending on where bought) for a 454g pack of 8 sausages Nutritional information (per sausage): Calories: 180 Fat: 12.9g Saturates: 4.9g Salt: 1.1g Those figures apparently are for the sausages in their uncooked state. I have been unable to find any nutritional information pertaining to their cooked state. The pork content of these sausages is 41% with water as the second main ingredient. They also contain guar gum and various additives, such as the "Es" and colourings. Wall's Richmond Irish Recipe sausages are fairly soft in consistency both raw and when cooked. They grill very easily and are less likely (for some unknown reason) to burn than most other brands. They have a lovely sausage flavour, and are excellent grilled or fried with mash and fried onions, are superb as part of the great British breakfast, plus they make a great toad-in-the-hole. These sausages are also delicious cold, eaten on their own or in a sandwich, plus they make excellent sea-front-style hot dogs when cooked, placed in a halved white finger roll and smothered with fried onions. The consistency of the sausages (raw) is soft enough to easily blend with stuffing to grace your Christmas turkey, or to make sausage rolls with. Ever since I discovered these sausages more years ago than I wish to remember, I have not found one single piece of offensively sickening gristle inside. I believe they do have a fairly high cereal content, and no doubt the less meat a sausage contains, the less chance there is of encountering the dreaded gristle. Overall, I'd say Wall's Richmond Irish Recipe Sausages are tasty and reasonably priced, even if their quality regarding nutrition and relatively low meat content are low. The only small complaints I have are that they are rather salty, and can appear a little on the greasy side unless they are almost incinerated during cooking. So long as you aren't too paranoid about what goes into sausages in food factories up and down the country, I'd recommend Wall's Richmond Irish Recipe Sausages as an economical way of putting on weight and raising your cholesterol - plus of course, satisfying your taste buds and appetite.