Tag: Sausage regulations

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.

Historically, sausage was a way to use scraps, but modern regulations define what can be called "sausage". In the quest for pure ingredients, can you get 100% sausage? The answer is more complex than a simple yes or no, involving a deep dive into butchery and labeling laws.

According to UK food regulations, a product labeled as a 'pork sausage' must contain a minimum of 42% pork, while a generic 'sausage' may contain as little as 32%. However, the actual percentage of meat is a complex issue that varies significantly based on regional laws, brand standards, and consumer demand.