Richmond frozen sausages

monnagran

Crumbs! I feel very small. I actually like Richmond sausages, and venison sausages, and our butcher's own make sausages made with local meat, and Cumberland sausages, andLincoln sausages. I, like JackieO, don't eat sausages that often so am not going to obsess about what is in them. Heavens above, I was brought up during wartime and goodness knows what was in sausages then.

I am all for being healthy, organic and all the things I should be but I also have no problem with occasionally eating something just because I like it.

Anyway, my grandson adores my sausage rolls. Richmond skinless sausages and Justrol pastry, made in a flash and eaten with lip-smacking relish.

x

Tiddlywinks

monnagran wrote: »

Heavens above, I was brought up during wartime and goodness knows what was in sausages then.

I am all for being healthy, organic and all the things I should be but I also have no problem with occasionally eating something just because I like it.

I very much doubt that the wartime animals were pumped full of hormones and treated quite as callously as the intensively farmed animals of today. I also very much doubt that those wartime sausages contained quite as many artificial fillers etc as they do now.

Anyhoo... I wasn't trying to make anyone feel 'small', I was simply responding to the OP who was wondering about how 'healthy' Richmond sausages are... pointing out that mass produced and intensively farmed meat just isn't going to fall into that category.

Then replying to another poster who suggested that some people had no choice but to buy cheap sausages... when, of course, they do.

katkin

monnagran wrote: »

Crumbs! I feel very small. I actually like Richmond sausages, and venison sausages, and our butcher's own make sausages made with local meat, and Cumberland sausages, andLincoln sausages. I, like JackieO, don't eat sausages that often so am not going to obsess about what is in them. Heavens above, I was brought up during wartime and goodness knows what was in sausages then.

I am all for being healthy, organic and all the things I should be but I also have no problem with occasionally eating something just because I like it.

Anyway, my grandson adores my sausage rolls. Richmond skinless sausages and Justrol pastry, made in a flash and eaten with lip-smacking relish.

x

That is a good point monnagran, most of us eat things just because we fancy them regardless if they are healthy or not. Any why not, if you like them it's fine to indulge occasionally.

However, it's good to acknowledge that some things, like Richmonds aren't the healthiest of foods, the OP was asking that and I think it's realistic to point out that they aren't really!

I like sausages, don't have them very often either but when I do I prefer the ones I like the best. Thankfully I'm in the position to be able to afford whatever sausages I like. I do feel for those who can't and products like this are cheap, easy to make and make a filling meal.

If your cooking skills are limited or you have little equipment or have to watch your fuel costs I can see how convenient they can be. Yes, there are cheaper, healthier and tastier things to have but if you don't have the knowledge or information to do that, then Richmond sausages are appealing.

We are fortunate to have a place here with support and advice to help each other have choices and alternative ways of doing things. This is why I love this forum.

monnagran

Tiddlywinks, I am sure that you are right but I wouldn't be so sure about the wartime sausages. One thing they did have was plenty of gristle. I recall it with shudders.

x

Tiddlywinks

monnagran wrote: »

Tiddlywinks, I am sure that you are right but I wouldn't be so sure about the wartime sausages. One thing they did have was plenty of gristle. I recall it with shudders.

If only it were that simple - this isn't about dubious texture from using tougher bits of an animal - after all, we now have mechanically recovered meat for sausages which includes virtually every part of the animal.... so no change there.

It's more about the rearing of the animals and the antibiotics and hormones that are included in their feed and then passed onto the human consumer. Here are some reports:

Antibiotics

Intensive farming

We treat out animals appallingly just in the name of cost and those people that buy the cheap products are perpetuating the continuation of the cruelty.

katkin

Tiddlywinks wrote: »

If only it were that simple - this isn't about dubious texture from using tougher bits of an animal - after all, we now have mechanically recovered meat for sausages which includes virtually every part of the animal.... so no change there.

It's more about the rearing of the animals and the antibiotics and hormones that are included in their feed and then passed onto the human consumer. Here are some reports:

Antibiotics

Intensive farming

We treat out animals appallingly just in the name of cost and those people that buy the cheap products are perpetuating the continuation of the cruelty.

Apologies for going off topic, but your posts are really interesting Tiddlywinks. Thank you for the links.

I read an article the other day about eggs and how free range (and organic) labelling didn't count for much if you were a chicken. That the conditions they are producing under aren't as "nice" as the marketing and labelling makes us think. That we eat so many eggs that even free range hens are living under awful circumstances to keep production up. The marketing of so called better animal welfare is nothing of the kind.

With so much food and mass produced, intensive meat and dairy production done on the cheap we are easily led my the marketeers whose only aim is to get more money out of us, regardless of the conditions of animals and even vegetation production.

We live in a time of plenty and will never know the true cost of that in our lifetimes.

Once again, my apologies for going off topic! Maybe a new thread can be made to discuss this?

ladymarmalade

Well sausages aren't the most healthy food in the first place...they are something I avoid if I am trying to have a healthier week...although they sure can be tasty. Just a quick glance at the ingredients...the richmond sausages contain 42% pork so 58% is made up of other ingredients (mostly not good ones) inluding 10% added pork fat. Just as a quick comparison, a taste the difference pork sausage from a well known supermarket contains 97% pork and far fewer ingredients with no added fat. So I don't think you could argue they are healthy. However, everyone has their own personal taste. My favourites are the ones from costco!!! Yummy!

suki1964

I found this fusspot. Might help you make up your mind


GeoffP wrote:

Hmmm - well, Richmond sausages contain less meat than most.
I found a site where there was an analysis of the additives used.

Richmond sausages contain the following additives:

? E450 – You wouldn’t expect sausages to contain added water but these low-meat (51%) sausages are practically dripping with it. The water is held in place by E450, a chemical which ‘solidifies’ the mixture

? E412 – an emulsifier which helps to hold fat and water together (the meat in these sausages is almost half fat); ? E300 and E307 - antioxidant vitamins which stop the fat content turning rancid. This givesthe product a long shelf life before it becomes unpalatable;

? E223 – a sulphite preservative which keeps the sausages safe to eat and prolongs their shelf life. Some people find that sulphites provoke shortness of breath and asthma;

? E128 – to disguise the low meat content these sausages have
been coloured with a synthetic chemical Azo Dye called Red 2G.


I found that on the Jamie Oliver site, for some reason I can't post a link

Pollycat

This might be it, Suki, if it works:

http://www.jamieoliver.com/forum/viewtopic.php?id=23210

:rotfl:at the comment in the first post:

my girlfriend will only eat Richmond, she say they are kinder to the pig?!

suki1964

Pollycat wrote: »

This might be it, Suki, if it works:

http://www.jamieoliver.com/forum/viewtopic.php?id=23210

:rotfl:at the comment in the first post:

Thanks for that Polly.

Yes I fell about laughing at that as well :rotfl:


I have to say I do like a sausage , usually taste the different or tesco finest. But every now and then I like a battered sausage supper from a chippy ( me and he share a portion) Those sausages make richmond sausages seem gourmet :rotfl:

But a little of what you fancy never harms really