Are Richmond sausages actually sausages?

December 27, 2025 •

3 min read

According to UK regulations, a product can only be called a 'pork sausage' if it contains a minimum of 42% pork. Richmond's thick pork sausages, with a 42% pork content, meet this legal requirement, but the rest of their makeup is a different story. This fact has fueled a long-standing public debate about whether these popular products are 'real' sausages or simply a processed meat substitute.

Quick Summary

Richmond sausages meet the legal definition of a pork sausage in the UK by containing 42% pork, but are also bulked out with water, rusk, and other fillers. Their highly processed nature and lower meat content differentiate them from traditional, higher-meat alternatives. We investigate their ingredients, production process, and how they compare to other sausages on the market to explore the controversy surrounding this household brand.

Key Points

Legally, yes: In the UK, Richmond sausages are legally defined as 'pork sausages' because they contain the minimum 42% pork content required by law.
Low meat content: The classic Richmond sausage is only 42% pork; the other 58% is made up of water, rusk, wheat starch, and soya protein.
Highly processed: The product relies on various stabilisers, preservatives, and artificial colourings, differentiating it significantly from traditional, low-processed sausages.
Texture difference: The heavy use of fillers results in a smoother, softer texture often described as a 'meat paste', contrasting with the coarse, meaty texture of high-quality alternatives.
Price vs. Quality: The lower meat content allows Richmond to be sold at a more accessible price point compared to premium butcher-style sausages with higher meat percentages.
Nostalgia vs. Reality: For many long-time consumers, the taste is linked to fond childhood memories, but a comparison with higher-quality sausages reveals the difference in ingredients and processing.
Alternative ranges exist: Richmond now offers 'Extra Tasty' sausages with a higher meat content, acknowledging consumer demand for a meatier product.

The composition of a Richmond sausage

Richmond thick pork sausages contain 42% pork, meeting the minimum required by UK law for the 'pork sausage' label. The remaining 58% includes water, rusk (made from wheat), pork fat, wheat-based starch, soya protein, flavorings, stabilizers, preservatives (Sodium Metabisulphite), antioxidants, color (Carmine), and a beef collagen casing. The significant amount of non-meat ingredients, particularly water and fillers like rusk and soya protein, helps to bulk out the product and contributes to a lower production cost.

The legal vs. traditional definition of a sausage

While legally classified as sausages in the UK, Richmond sausages diverge from the traditional definition. UK food labelling regulations provide a specific, quantitative standard that Richmond meets. However, a traditional, high-quality sausage is typically characterized by a much higher meat content, often ranging from 70% to over 90% pork, seasoned and enclosed in a natural casing. The traditional view emphasizes a coarser, meatier texture and minimal fillers, which contrasts with the smooth, uniform texture resulting from the additives in Richmond sausages.

The rise and public perception of Richmond

Established in 1889, Richmond sausages have a long history and are a popular brand in the UK. Despite their popularity, the brand has faced criticism for its low meat content and high level of processing. For many, the taste is linked to nostalgia, but others view it as representative of declining food standards. Richmond has responded to consumer demand for higher meat content by introducing ranges like their 'Extra Tasty' sausages, which contain 65% pork.

Are Richmond sausages just bangers with fillers?

The debate often centers on whether Richmond sausages are 'real' sausages or simply 'bangers' heavily reliant on fillers. The term 'banger' originally referred to sausages that would burst during cooking due to high water content. Modern, lower-cost bangers, like Richmond, often achieve a similar effect with a combination of water and fillers. This contrasts with traditional butcher's sausages, which have a higher meat-to-filler ratio, resulting in a more robust flavor and different texture. Critics sometimes describe Richmond's product as a 'meat paste' due to its smooth consistency and lower meat content.


Feature	Richmond Thick Pork Sausages	High-Quality Butcher's Sausage
Meat Content	42% Pork	Typically 70%+ Pork
Fillers	Water, Rusk, Wheat Starch, Soya Protein	Often minimal or no rusk/fillers
Texture	Smooth and uniform	Coarse and meaty
Casing	Beef Collagen (synthetic)	Natural Animal Intestine
Flavour	Heavily relies on flavourings	Rich, natural pork flavour
Processing Level	Highly Processed	Minimally Processed

Conclusion: The verdict on Richmond sausages

Legally, Richmond sausages are classified as 'pork sausages' in the UK due to their 42% pork content. However, from a traditional culinary perspective, their high proportion of water, fillers, and additives distinguishes them from what is often considered a traditional sausage. They are a highly processed meat product that meets the legal standard but differs significantly from higher-meat, less-processed alternatives. The answer to whether they are 'actually sausages' depends on whether one prioritizes the legal definition or a traditional understanding of sausage composition.

This article explores the composition and consumer debate surrounding Richmond sausages. For a deeper look into UK food labelling laws, the official UK legislation website offers detailed information via links like The Sausage and Other Meat Product Regulations 1967.

A list of ingredients beyond meat

Rusk: Wheat-based filler that absorbs moisture and provides bulk.
Soya Protein: Plant-based additive used as an extender and binder.
Stabilisers: Help maintain texture and prevent ingredient separation.
Preservatives: Such as Sodium Metabisulphite, extend shelf life.
Antioxidants: Prevent fat rancidity.
Colour: Carmine is added for consistent pink colour.

Key takeaways about Richmond's composition

Meat Content: Meets the UK legal minimum of 42% pork for 'pork sausage'.
Fillers: Significant content of water, rusk, and soya protein acts as bulking agents.
Processing: Characterized by the use of various additives and preservatives.
Texture: Smooth and uniform due to high filler content.
Market Position: A popular, budget-friendly brand, with higher-meat options also available.

Frequently Asked Questions

The standard Richmond thick pork sausages contain 42% pork, which is the minimum required by UK law for a product to be labelled a 'pork sausage'.

The main fillers are water, rusk (wheat), wheat starch, and soya protein, which are used to bulk out the product and create its uniform texture.

People often call them 'fake' or 'not real' sausages because of their low meat content and high level of processing and fillers, which diverges from the traditional, high-meat composition of butcher-style sausages.

UK regulations define a 'pork sausage' as a product containing a minimum of 42% pork. Other types of meat sausages have different, often lower, minimum meat content requirements.

No, Richmond sausages are encased in beef collagen, a synthetic casing, rather than a natural intestine casing.

The smooth texture is a result of the high proportion of fillers like rusk and soya protein, which are finely processed and mixed with the meat.

Yes, Richmond offers other products like the 'Extra Tasty' range, which contains a higher meat content (65% pork) to cater to consumers seeking a meatier sausage.