RICHMOND Clone Maybe! Trying Riverway Pork Sausages

[@PaulEcosse]

If you're going to clone sausages I'd aim for something a bit better than Richmond 😂

[@Mark1405Leeds]

My first thought!

[@leighmonty13]

Definitely Richmond are crap

[@col6521]

That was my first thought too, Richmond are garbage!

[@sbrader97]

Yeah the same 42% pork content as Richmonds have anyone who prefers Richmonds to proper sausages need there heads checking lol

[@Bogeyman.78]

Richmond sell loads in this country that's why they cloned them, although I have no clue why they are so popular, maybe it's the price, but they are horrible

[@NikkisNosh]

Just look at the Traceability Code on the back, GB 2811 - this manufacturer is Direct Table Foods Ltd of Bury St Edmunds that is ultimately part of the massive German food conglomerate, Tonnies GmbH. Tonnies concentrates on production manufacture of pork, beef and poultry products for other companies, like Riverway, and do not have any consumer facing brands or trademarks. They therefore appear to be manufacturing these sausages as a white label supplier to RIverway Foods of Harlow that manufacturer the excellent premium Riverway sausages that I have bought over many years from Costco. Bearing in mind the price you paid, there would seem to be a compromise too far on the ingredients. Richmond, however do not seem to be in any way related to Riverway or Direct Table Foods or Tonnies, which has been selling premium recipe sausages under the Riverway Brand since the 70s and as I say, to Costco for at least the last 10 years. Richmond has a dominant market share for sausages in the UK and until 2021 were part of the Irish Kerry Group which appear to have moved out of retail brands into flavours and ingredients. Richmond is now owned by the massive American multinational, Pilgrim's Food Masters which also owns in the UK the following brands: Mattessons, Lawsons, Oakhouse Foods, Mr Brains, Ballyfree, Hungry Joe's and amazingly Walls (which used to be part of Unilever). Who owns who in the food industry is a personal interest of mine, so I hope this is of interest to you and your viewers.

[@robmcallen798]

Those brands all have one thing in common besides being owned by Pilgrim's Food Masters....they all produce food I don't like.

[@NikkisNosh]

@@robmcallen798 I agree with you totally. Mind you Walls sausages were rubbish when owned by Unilever and I was a student in 1974, 50 years ago. And Mattesons likewise.

[@chucky2316]

So it's halal 😂

[@chazbaz1496]

Bloody pedantic response.. LOL Also bloody interesting. If you had a youtube channel on these sorts of subjects i would give it a go. Honestly i finnished reading and was mmmm tell me more.

[@andymoseley2230]

Thank you for this information, I also found it interesting

[@walkfarm1]

As a student many years ago, I ate Richmond sausages. I learned to eat better. Then when shopping for an elderly mother, bought buy one packet get one free. I had the free ones. I couldn’t believe the amount of fat that came out. I have never bought them again.

[@natashafrance717]

Technically you didn’t buy them in the first instance 😉

[@geoffduke1763]

Oh yum just what we need a clone of richmond, the worst sausages around.

[@MarkTrentham-t4h]

Think supermarket own brands might give them a run for their money. ;).

[@geoffduke1763]

@@MarkTrentham-t4h Yeah absolutely bogging, I think they are made from the scraps that Richmond throw away.

[@fireyflower6643]

Richmond's sausages are foul

[@jimthefinger7391]

They really are shite 😅😅

[@barrypalmer6283]

Thanks for taking one for the team Gareth 😂 I think I will avoid

[@MelissasArt]

I've never had them. But I remember onw of my friends saying even her dog turned the nose up at them. 😂😂

[@johnfairhurst3325]

We live in Spain, but have an overseas supermarket close by , there was a sign up last year saying Richmond sausages were no longer allowed to be imported into Spain , didn’t give a reason 🤔

[@mxyzptlyk]

Shouldn't be allowed in the UK either.

[@suesmith4930]

@@johnfairhurst3325 Well Done Spain 👍 At last a governing body taking notice of what greedy manufacturers are churning out to it's citizens. It's about time other governments took notice of what is crawling onto our food chain and do your job that we voted you into and put a stop to it NOW !! 🙈🙉🙊

[@janetrossiter134]

As a kid I loved Richmond sausages but not as an adult 😂. Now I prefer a premium sausage with a bit of bite. Great review as always 😊

[@BaldFoodieGuy]

Cheers June

[@gedfaz]

My dog makes clones of Richmond sausages. Honestly, what a way to stop people buying your product by making them look like Richmonds!

[@conker3425]

So now we know what they’re really made of 😂

[@yips_way]

🤣🤣

[@danmyers7827]

No s**t!

[@robbiekop7]

I just hope you pick them up off the pavement 💩

[@Coxy-b34]

@@danmyers7827 I wouldn't rule out s**t content.

[@Inoxx44]

Cheap sausages are just rusk, fat and water with a little meat. Nothing beats a real cumberland sausage that has chunks of meat (80%-99%) with a solid chew from your butchers. Cumbeland susages are just meat, white pepper and salt, some have a little rusk. Also cumberland sausages are not made from ground (minced) meat it sould be cut with a knife. Great video, good job.

[@arthurvasey]

Rusk? Eating Farley’s - at our ages! Do they also put Cow & Gate in there? Maybe some of that baby food that, no matter what it’s called, looks like stewed apple and tastes horrible, by all accounts? Water? So, if you wring them out, you can get a generous glass of council pop out of a single banger?

[@Inoxx44]

@@arthurvasey haha!

[@timcrook2231]

😋👍

[@GordonHudson]

My dad had coeliac disease so he couldn't have wheat products. The local butcher made sausages for him that were 100% meat. I think it was a blend of different meats. They were kind of like Cumberland sausages but without the herbs.

[@geminil2415]

My favourite sausage for years has been Tesco's Finest Cumberland Sausage. What they have done to them, goodness knows. They are now just awful, dreadful in fact , less meat mushy and revolting. I wouldn't have them if they were giving them away free.

[@timredford6608]

You ger what you pay for , I thought those sausages would be rubbish, 10 out of 10 for trying them.All the very best Tim 😊

[@chrisstephens6194]

I think hand made bangers from a real butchers is the only sausages worth buying these days

[@johncodling9805]

You are right but try and find a real butchers these days.

[@chrisstephens6194]

@@johncodling9805 we've got a few still round our way

[@stephenchecksfield632]

@@johncodling9805 yes that's true enough 🙂

[@Tutankhamun-yn9vk]

what he said

[@NikkisNosh]

Most butchers are buying sausages directly from large food processors like Direct Table Foods Ltd, the ultimate manufacturer of these Riverway sausages) and passing them off as their own, likewise bacon. They almost invariably are buying bacon pre-packed in own-label style 2kg freezable bags from reputable pork meat processors. I ran an award winning B&B for 9 years and researched it in depth and I did find some wholesale butchers that did make their own sausages to very specific and delicious recipes and as a result, I bought from them. But they were few and far between and supplied other butchers in the area. Their quality and recipes were amazing but you wouldn't get 6 sausages for £1.35 ever lol. I reckon one of my breakfasts cost me about £5 to get to plate but then I used to charge £145 a night for a double room at weekends and it was why I had 5/5 ratings on TripAdvisor for the whole time I ran my guest house. Generally, if you buy cheap, the logic of business demands that the ingredients that go into that food will also have to be cheap, otherwise the business would go broke. And you are right, many sausages are made with gristle and rusk but do not trust your local butcher any more than you would a supermarket. I have done a video that I have to edit all about the bacon retailing market after a long time spent filming at the company that used to supply my B&B with bacon who supply almost every butcher in a 30 miles radius of York. I had some recording problems with the video so it is taking me some time to edit but I hope to get it out by the end of August.

[@DarnWhippets]

Quick Shadows impression there. Spot on.

[@ColinUTD]

Ginsters pasties and Richmond sausages should be in the same category, crap but see them everywhere

[@JohnSmith-il3kv]

Gingsters pasties crap?......I think most people will disagree with you there, buddy.

[@ColinUTD]

@@JohnSmith-il3kv Yes, hollow stodgy pastry

[@ColinUTD]

@@Justinian-IV If Greggs trialed a pepper version of the steak bake...could be a game changer

[@JohnSmith-il3kv]

@@Justinian-IV I'm talking about Ginsters cornish pasties and beef pasties---nothing wrong with them---unless you have something wrong with your taste buds.

[@JohnSmith-il3kv]

@@ColinUTD Don't agree, Colin---their cornish pasties and beef pasties are very nice---unless you are cooking them wrong or have an affected palate. Not everyone's taste is the same---so if you don't like them, that's your choice.

[@nicolavallely8076]

personally I don't eat sausages but I like Linda McCartney sausages. Nice to see you eat proper food xx

[@BaldFoodieGuy]

Cheers Nicola x

[@mandolinic]

Can a sausage without meat really be a sausage? I think that's one we'll leave for the philosophers 🙂

[@TheChodax]

Could be wrong, could be right! That's a song that is! 😂

[@cogboy302]

May the road rise with you...

[@JackBowie]

@@cogboy302 Anger is an energy...

[@stevenclark1973]

Love the videos when they're not great products... for whatever reason, they make me laugh most. Keep up the good work. 👍

[@julesb7707]

Unless a sausage is around 98% meat I’m not eating it. You can economise on a lot of products but sausages are not one of them.

[@roberttaylor9296]

Sausages over 90% pork are not as good as sausages with a pork content of 72-80%. Not enough rusk in high meat content ones, makes them go mealy and they break up too much as the rusk binds the ground meat.

[@thedrunkmagicukuleleplayer9723]

When you pulled them out of the packet, I was struggling to differentiate them from your fingers 😅

[@mightymike2192]

Is this Camilla? 😂😂

[@BaldFoodieGuy]

Haha 👍 😄

[@markdevlin8471]

No pigs were harmed in the making of this video..😂

[@BaldFoodieGuy]

Haha 👍

[@H1-NMR]

Tysm for trying this product gaz i saw this and i was conflicting wether to try this counterfeit Richmond or not but you did it for me so gaz all my respect goes to you Have a fantastic day with your loved ones cheers

[@BaldFoodieGuy]

You too mate

[@Zenwarrior851]

I wanted to try heinz new "pigs in blankets" baked beans. When I saw the price per tin in Sainsbury's ( £2.50) I decided to go to Aldi's today. I got a packet of these Riverway pork sausages (£1.89) and a packet of Oakway bacon (£1.35) I ended with 8x pigs in blankets Heated up a tin of baked beans I had in my cupboard, added 4 of my PIB's (saved the other 4 for tomorrow) 2 slices of buttered thick white bread toast, brown sauce, and a mug of tea.

[@ianrobert6239]

Im buying Turkey and Chicken sossiges lately Gareth. As the little dog used to say...'walls' 😂

[@AllanNeaves-qn3zr]

Afternoon Gareth, a Great British Staple. The " Banger " The little beefy tubes of porky goodness. Sausages and price. Basically you get what you pay for. Sadly there's an awful amount of kack filled ones on the market. And many have to buy these brands. However, doctor them with onions & ketchup or brown sauce, even mustard. They can make a meal. Chips or mashed potatoes. Baked beans. But if you can afford the premium price, then go for quality. Always think, fewer, but better. And least we forget. The world is home to many types of sausages. Thanks again for finding these, and giving them a chance. Cheers Allan&Family

[@BaldFoodieGuy]

Yes low quality mate but edible lol cheers pal 👍

[@adztaylor2277]

Exactly....Mush...Just like Richmonds...Gadz Gaz....na pass. All the best

[@BaldFoodieGuy]

Cheers Adz

[@patriciamccormack7626Teashee]

Thank you for the review Gaz 👍🏻 When you revealed the inside, it reminded me of pink lint back in the day 😂 My granny told me, that during the war they put all sorts in the sausage to make up for shorted of ingredients, and they would explode in the pan, and that's why they would stick a fork in them before cooking them😮 Have a wonderful day ☀️Gaz and family ❤

[@NikkisNosh]

I was reading an article online yesterday and some companies are putting SAWDUST into meals as fillers to replace flour and other dry ingredients, SAWDUST !!

[@BaldFoodieGuy]

You're welcome

[@jeg_kan_lage_mat]

You are correct regarding 42% being the minimum pork content...BUT of that 42% the following law applies... 'Meat, as per these regulations, is defined as the skeletal muscle of mammalian and bird species fit for human consumption, with naturally included or adherent tissue but excluding mechanically separated meat.' Basically, these companies cut the primals from the carcass and then break the primals down for your prepacked chops, belly pork slices etc, then all the connective tissue and fat that are trimmed off in the process make these sausages. I wouldn't touch them with a bargepole.

[@paulzx10]

@@Dottydolly123 Was that the show with the Mr Riley's Pies? I remember watching that food series about the junk that goes into food items. Mischief - Britain's Really Disgusting Foods with Alex Riley.

[@ED-209UHD]

As Peter Kay would say “who’s Gota barge pole” 😂😂😂

[@suesmith4930]

How can mechanically removed meat be allowed to happen in this day and age it's disgusting. Poor souls who are struggling to feed their kids have no choice but to feed them this crap with no nutritional value whatsoever. Someone is sitting in a comfy office somewhere ticking the right boxes for the fat cat firms to go on producing this absolute rubbish as long as they get a top wage they're not bothered - it's disgraceful !!

[@timcrook2231]

Thanks Gaz I nearly got them a while back at Lidl they were right next to the Richmond sausages 👀👍✨️😊

[@BaldFoodieGuy]

Cheers Tim

[@michaelbest6969]

I didn't see cliff Richards and hank Marvin 😂

[@paulthomas3889]

Are you a Young One?

[@andrewcoates6641]

@@paulthomas3889 No but I am very hungry, in fact you could say that I’m starving.(T)hanks and now I will leave the room.

[@ashpal-1]

hi gareth thanks for a great video on clone sausages by riverway to have 42% of pork is poor they could take a lesson from heck sausages for pork content although for the price they are cheap and cheerful i suppose . personally you can't buy better than from local butcher sausage sandwich with plenty of stokes brown sauce on......delicious. great to see you looking much better take care gareth till the next vid .. wes

[@martinoconnor4314]

At 42% pork I wouldn't give them fridge room, same with Richmond.

[@natashafrance717]

Great review Gaz as usual, they’re mostly vegetarian sausages 🤣…I actually don’t mind Richmond even though the pork content is low…still higher than Greggs so 🤪❤️

[@BaldFoodieGuy]

Cheers Natasha

[@whoflungdung1046]

Errrr I'd never go with a girl who eats Richmond

[@natashafrance717]

@@whoflungdung1046 🤣🤡

[@DaleBaker-e3u]

Terrific video Gaz. If they had any less pork, they would be Vegan😂😅 keep up the great work mate.

[@BaldFoodieGuy]

Thanks 👍

[@grahamparsons3406]

Pork; and for beef sausages, the minimum meat content is to be 50 per cent of beef. Of that is fats or vegetable residue, deemed to be meat, and a further 10 per cent. For milk powder, also deemed to be meat, then there can be very little meat left in the sausage.

[@michaelbratton3319]

Richmond sausages are an abomination to the food chain,so I'll take it these will be the same?Good review of dog food(if you don't like your dog😂)

[@lindaeastment4542]

Hi Gareth, Lovely to see your jaw is on the mend & you can start to eat again without the pain well I definitely won’t be eating that mush 🤪 all the best mate Lin 👍

[@azoriusmage]

That is a grim amount of pork to have in a sausage

[@alanthomson1227]

@@azoriusmage especially as there was a glut of pigs after RUC disbanded.

[@menopausalbarbie7467]

Thanks for another honest review 💜💜💜

[@BaldFoodieGuy]

Cheers Barbie

[@stanevolodge]

Hi Gareth. From Bulgaria. Mush = husband here

[@BaldFoodieGuy]

Haha cheers

[@TheHitmann069]

'Irish recipe' with coriander, ginger and nutmeg...😏My Great Grandparents will be turning in their graves !! Always amazed at how food standards allow manufacturers to call them 'pork sausages' when there's hardly anything you would class as pork in them. Looking well mate. Keep it going 💪🏼

[@uglenddalejones2]

Cooeee - a rare first 💯🙌👏🏻👏🏻👏🏻 *Stunning snap and crunch- ASMR*

[@BaldFoodieGuy]

Haha 👍

[@uglenddalejones2]

@@BaldFoodieGuylol Were they tasting like Richmond?

[@gillianbarlow-livinginthew6318]

I do actually like those sausages as I struggle to swallow and the soft texture makes it a bit easier to get down and the taste is ok as cheap sausages go. Lidl’s are pretty similar too.

[@stevebriggs2645]

'Not too bad' Gareth means they are bad but could be worse.I don't think my little dog would nibble on them even if it was hungry.Good, honest review as ever 👍.

[@jonathanmarkbotterell1926]

Very cheap......but are they saying that those who can only afford this type of sausage, should be treated like second class citizens. Standards should not be lowered, when through no fault of families on a budget, cannot buy the best. Treat people with respect. 😎☯️🌱

[@bebejohnston]

Not fond of sausages,But I’d rather pay the bit extra for the quality.However someone with a lot of mouths to feed on a budget could do a casserole etc, Thanks for the reviw❤

[@BaldFoodieGuy]

You're welcome

[@talltype]

In hospital at the moment, love having your vids to watch keep doing what you love

[@BaldFoodieGuy]

Get well soon pal 👍

[@SuperLittleTyke]

What is the food like? I have had pretty good meals in the Pilgrim Hospital in Boston and the Nottingham City hospital.

[@talltype]

@@SuperLittleTykeit's gone down hill sadly, it used to be really good. They even screw up the fish on a friday. Gone from a crunchy golden batter to a floppy breaded white fish.

[@55billijay]

Well thats something else I won't be buying. Looking good young fella. Cheers Gareth

[@samhenwood5746]

If you’re going to clone sausages , make them a better make than Richmond 🤢Great review & thanks for sharing Gareth 😊👍

[@delilahboa]

Hi Gaz, we hope your ‘you know what’ 😳 was ok the day after eating those ‘sausages’ 😖🤭…… thanks for the review, we’ll pass on those! 👍🏻 ……. x❤x

[@BaldFoodieGuy]

All good

[@susipaterson8185]

Like pink slime and mush. Mmm. Sounds lovely. 😬

[@Stratboy999]

Pink slime extravaganza. I don't go out of my way for cheap sausages.

[@donaldchapman5466]

Hi Gareth pleased you are back up and running. Many of us, I think, have missed you at your injury time and well deserved break time. Talking of Aldi, before I moved out here and when we have been on holiday, we buy Bratwurst sausages from Aldi and enjoyed them very much. Will listen to this video and your views on the sausages. Big problem for me now is no car hire for over 70s in UK so maybe my wife can do the biz. All our thanks and good wishes. Don, Phannee and the boys.

[@paulcallister1613]

I don’t mind those, or the Richmond version anyway. Basically pork, bread and extra fat. What’s not to like 👍

[@htershane]

Firstly I’ll start by asserting that I do generally go for a quality sausage usually in bangers and mash, toad, casseroles and the odd cooked breakfast. That being said, sometimes you just gotta have a trashy sausage too (for me it’s usually hangover triggered), like 70s school sausages or those that get deep fried in batter at takeaways. I know Rich’s were at the lower end of the scale but I usually had a pack of shame stashed in the freezer.😂 Maybe they were laced with crack or something?

[@ronniemckeown3916]

Try black farmer pork sausages. Most supermarket sell them. You won’t be disappointed

[@iearl504]

The skin on them is insanely tough, at least the ones I had. Ruined it. only had them because there was nothing else

[@SDR-fj7on]

As soon as you said mush, I thought, alright mush!😂. Also, given yourself a nice follow up video Gaz, the side by side comparison, good business strategy there mate, 2 4 1 content. Still minging mins 😂😂, although there is something disgusting but nostalgic and tasty about them😂

[@leesharpe5610]

I think I would give these a miss, but at that price they are worth a go. Sometimes a cheaper sausage is ok but 42% pork is quite low . Good review mate. Keep well.

[@SuperLittleTyke]

Only another 40p will get Aldi's Butcher's Select pork sausages with 72% pork.

[@saddaddrummer]

Richmond sausages are by no means a benchmark, I have eaten them in the past but I certainly wouldn't track them down by choice. Best sausages are from your local butcher in my opinion. As you say, we are all different.

[@patriciasears-cm6zz]

I've just had some lovely Lidl deluxe Lincoln cocktail sausages. Very nice. The bangers was from one of the wars I think

[@robtok1968]

Nah Gareth I'll pass thanks.😂. I think you need to take another trip to Irving's. That fry up you did after being there was legendary.

[@BaldFoodieGuy]

That was epic

[@sallyhobbit1956]

RICHMOND Clone? Made me chuckle! Why would they? :-) Good vlog though. Cheers.

[@SuperLittleTyke]

Most sausages, whether Aldi 72% pork, Richmond 42%, Riverway 42%, and even genuine Bratwurst all cook fine in 10 minutes in my Ninja air fryer at 190°C on the Bake/Roast setting, turning once. I've found it to be a foolproof method. I always test the finished temperature with my instant thermometer and very occasionally I give the sausages another minute. So much easier than faffing about with a frying pan which spits and splashes everywhere. And you can cook other things at the same time in the same pot, like a hash brown or sliced tomatoes in butter. The hash brown will need more time, though, and the tomatoes less.

[@williamporter9928]

Hi there , stick to buying local home made and also try the flavoured variety like crackled black pepper or tasty fat etc there are some great butcher s out there. Keep em coming

[@BaldFoodieGuy]

Cheers will do

[@sarahillingworth2718]

Its a long time since i bought sausages fromtge supermarket, just had them as part of a cooked breakfast in a café lol

[@pamelavenables]

Hi Gareth glad to see you are better. Please could you try the all day breakfast quiche it's new in tesco.

[@BaldFoodieGuy]

Thanks, I've reviewed the one in Aldi 😊

[@patriciasears-cm6zz]

Oh yeah proper Richmond packaging

[@TheStellalegs72]

Used to call people mucker, not mush. I think I will stick to sausages with more than 42% pork. Thanks for the review and keep up the great work :)

[@ragingsilver]

Richmond sausages aren't that great to begin with haha. They're in the "They'll do" if they're the only sausages left on the shelf and I wanted some. The meat is like spam, it's too fine for me. I like course meat sausages.

[@ianm2170]

"OK tasting pink slime and mush." Never imagined I'd hear those words. Still, I never imagined a lot of things that are happening today...

[@CheekyCommodoreGamer]

"Squishy mush & beans please mum"... Th'Aldi's it is!

[@martacoxreads]

They do look pink and flabby but I prefer more actual meat in a meat sausage, thanks for sharing but not for me x

[@GerryLewis-qb4pv]

For that price? They would be okay for the kids at a BBQ. Maybe even the odd sarnie. Although, if I wanted to ' clone ' a sausage? I wouldn't choose Richmond to base it around. 🤔🤔.

[@JenniferBonnell-o2m]

I like richmond sausages,

[@danielvallelunga1596]

Hey Gareth ❤ 😊

[@elainekay1665]

Tried the specially selected sausage from Aldi. They are really nice. Different flavours. Like you say, get what you pay for 😊 Looking great btw 👍

[@BaldFoodieGuy]

Thanks

[@SuperLittleTyke]

Yes, I won't go below 72% pork now. Occasionally I'll stretch to above 90%. I did have a time when I ate lots of Richmond sausages, but I've gone off them now, probably because of the mushy texture.

[@ConnorCharlesPhotography]

I buy these all the time. These are banging for the price

[@benzinapaul7416]

They looked disgusting before you cooked them, like a smooth paste. I had a summer job in a pork produce factory 34 years ago when I was 16, I didn't eat sausages or pork pies for several years after seeing the awful stuff that went in them. Nowadays I love pork pies and sausages but only from local butchers I trust and know people who work for them.

[@lowfatmofat2152]

Home Bargains Splended Selection Sausage 6 gluten free sausages 85% pork slightly seasoned. Excellent cooked in the Air fryer. 👍

[@tonydarby9096]

If you get a chance try a review of cumberland sausage and possibly othe items from the butchers in W F Hutchinson Coniston village. Best I have tasted.

[@BaldFoodieGuy]

I've reviewed loads of Cumberland Sausages. Will take a look, cheers

[@Tony-kn3ci]

If you are in the lake district go to Huddlestones in Windermere. The best sausages , bacon and pies money can buy.

[@cartman668222]

If you can access a Sainsbury’s check out the Stamford street range of budget meals we love the chicken hotpots and at 85p they are a bargain

[@alejandrayalanbowman367]

Hi Gareth from Spain where it is bl**dy hot. I used to make my own but have been finding it difficult getting the pork chops that I used to buy and they had just the right proportion meat to fat. Now we get 'longanizas' which aren't bad but are just meat with no filler but the last lot had garlic in them and I hate garlic!

[@pstanyer1]

I was taught a trick to cook richmond sausages that is to put them in a pan on a very low heat and add no fat. let them cook extrememly slowly for about 1 hours turning them every now and them, then for the next 15 minutes turn the heat up slightly and the fat naturally runs out of them and caramelises the exterior of the sausages making them very sticky, they are then ready to eat. this changes them from horrible to quite nice and the majority of the fat leaks away.

[@greeneyes5919]

That's ok, but cooking for an hour makes cheap barely edible sausages very expensive. I'd rather stick to good old butchers hand made sausages. Always remember, you can't polish a t*rd, in this instance, that certainly applies to Richmond sausages.

[@nicholaswilliams4532]

I had Irish recipe sausages when I went to Ireland and they were lovely , I think the ones sold in England are a pale comparison , plus 410 grams what happened to a pound of sausages plus I notice bamboo features as an ingredient in some these days !

[@secretlemonadephil]

Linda McCartney, bought for niece who couldn't make it, were 3.00 for 10 and I didn't want them cluttering up my freezer so bit the bullet and made a sausage casserole (hottest day of the year, oh well!) first two bowls were passable but overnight they disintegrated into baby food mush. If I'm going to have mush, I'd rather pay 1.35! Sainsbury's butchers choice Cumberland at 2.30 are my normal choice.

[@petersmith4455]

hi Gaz from down south, i reckon they are made by Richmonds, not a fan of them. all mush as you say. i could recommend Tesco finest which around £5, they seem quite good.

[@duncanfrench4303]

Gaz, after seeing your review I'm definitely not Hank Marvin!

[@kizzyfarrell6156]

Gonna give them a miss Enjoyed watching Best wishes gareth 👍

[@BaldFoodieGuy]

Thanks Kizzy 👍

[@iandico]

Nothing can be as bad as Richmond factory floor sausages😢

[@ChrisyC567]

I just done a comparison of ingredients and I'm going to report. It's VERY similar to the Richmond's, and ocado are charging £1:65

[@BaldFoodieGuy]

Cheers

[@LouisePetrilli]

You can’t expect much for that price,don’t give that to your daughters😁

[@stevenkerry3101]

nice to see your jaw is now better 👍👍

[@BaldFoodieGuy]

Yeah thanks

[@barryausten6882]

as soon as you said pink slime that done it for me. I 'll stick to Tesco own Cumberland sausages very tasty.

[@trevormegson7583]

I had the same reaction when I first tried them.

[@bobstanden6788]

I love a 'good' sausage, unfortunately as prices rise the quality of the sausages has fallen. We used to drive to a country butcher who was famous for heir chicken, chive and pine nut sausage, low fat, top draw snags. But even they have been cheating with less meat, more fat content, needless to say we don't buy them anymore. We were paying as much as rump steak prices for them, but all the butchers are now doing the same, a shame. We now only buy supermarket snags with ingredients shown and money back if not up to snuff. Times have changed.

[@ldunn7641]

These Irish sausages out Aldi are so so tasty.

[@SandraWhite-h7s]

No not for me try to save money on shopping but no pay a little more for good sausage. Thanks for video, always open for good bargains.

[@stevelewis2378]

I hate sausages with a mush texture. I will always pay more for better quality.

[@marchampson006]

Hiya Gareth i always find Richmond sausages very bland i tend to go for butchers various sausages. They would be ok for sausages sandwiches with red Sause and mustard. Ive cooked them in the Air Fryer before just need to judge the timings and watch them. Marc in Bletchley

[@grahamparsons3406]

There were loads of these this morning, but the chipolata type. All reduced by 30%

[@stevehopkinson4871]

Sorry Gareth it’s me again I do wish they would make sausage with pigs entertains the traditional way my they dig go bang in the frying pan goood old days