Richmond

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Richmond

Postby hadleyshope » Mon Jun 06, 2016 6:47 pm

Hi Folks,

I am new here but thought I would reach out for some help. I moved to the US from the UK about 5 years ago and have always missed a good sausage. My fav sausage when I lived there was Richmond (supermarket bought, that is) which I appreciate a lot of people do not rate as its pretty low meat content etc. I was just wondering if anyone could recommend a recipe that gives a Richmond like taste.

Many thanks all
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Re: Richmond

Postby Steven_B » Mon Jun 06, 2016 10:43 pm

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 Metabisulphate, Colour: Cochineal.

These are the ingredients for the Thick Sausages at the Richmond Web site:

http://richmondsausages.co.uk/sausage-range/8-thick-3/
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Re: Richmond

Postby NCPaul » Tue Jun 07, 2016 1:18 pm

Welcome to the forum. :D Here are four I think you should try; they will all be different from the Richmond sausage you liked but you may find you like these even better.

viewtopic.php?t=3542

viewtopic.php?t=493

viewtopic.php?f=1&t=3176&p=26236&hilit=Gloucester+Pork+Sausage#p26236

http://www.localfoodheroes.co.uk/?e=359

If you are using breadcrumbs where these recipes call for rusk, decrease the water to equal the breadcrumbs. All of these recipes have been made by many members of the forum and they each have fans. I like the last one particularly in a sausage roll. If none of these are to your taste report back and we can try to help you make what you're requesting.
Fashionably late will be stylishly hungry.
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