Frequently Asked Questions
Richmond is the brand that sells the most Sausages in the UK.
Louis Moore set up a butcher shop in 1889 in Liverpool. He made Irish Sausages for all the Irish immigrants in Liverpool at the time, now it’s the nations favourite.
The ‘Richmond’ name comes from the location of the college (Richmond, Surrey) thought to be attended by the founder, Louis Moore.
Having signed the industry-wide Plastic Pact, a commitment to make 100% of our packaging reusable, recyclable or compostable by 2025, we are always looking to make improvements to packaging to make it more sustainable. For more details, please refer to the recycling logo on the back of the product packaging.
Richmond Paper/Polyethylene film carries the FSC Mix logo which stands for Forest Stewardship Council. This logo on a wood or wood-based product is assurance that it is made with, or contains, wood that comes from FSC certified forests or from post-consumer waste.
Our FSC logo also states ‘Mix’ where the timber or fibre in an FSC Mix product is a mixture of the following:
• Virgin timber/fibre from an FSC certified forest
• Reclaimed/recycled timber/fibre
• Virgin timber/fibre from other controlled sources (Controlled Wood)
We do state on the packaging that the sausages are suitable for freezing. As they are sold as a chilled product, we recommend that they are cooked from chilled, however they can be frozen and then cooked from frozen.
We advise that chilled sausages are cooked from chilled as this gets the best quality for the product on cooking. Fresh sausages can be cooked from frozen if wished but quality will not be the same in comparison to cooked from chilled.
Once the sausages are thawed, and assuming it has been thawed in a chilled environment, the cooking process should be the same.
However for best results, please follow the instructions on the pack.
It is advised to follow cooking instructions on pack for best results.
It will be for conventional oven unless otherwise stated.
They will keep for 2 days. If wrapped up and are air-tight, they should keep till the used by date.
The products will last for 1 month in the freezer.
No, we would suggest you fully defrost before cooking.
Ingredients & Allergens
The Richmond pork and chicken sausages are made in a dairy-free environment.
There is no yeast extract in the recipe for Richmond pork & chicken sausages.
All our vegan meat-free products are produced in dedicated meat-free production facilities
The main ingredients in our products are either made with expertly seasoned soya, wheat, pea and chickpea protein. These proteins are hydrated, mixed and formed to make our unique Richmond taste.
Please do check the product labels for the ingredient list as those with severe allergies to legumes, such as peanuts, could have a reaction to pea and/or chickpea protein and should be cautious when introducing pea or chickpea protein into their diet.
The main ingredients in our products are either made with expertly seasoned soya, wheat, pea and chickpea protein. These proteins are hydrated, mixed and formed to make our unique Richmond taste as a meat-free choice.
Soya protein in made from soya beans and is known for being low in saturated fat and high in protein.
Our soya is sustainably sourced from approved quality suppliers.
Our Richmond Meat-Free range is perfectly suited for Vegetarians and Vegans.
All Richmond Meat Free products are made in a dairy free environment.
Yeast extracts are included in the Richmond Meat-Free Sausages.
The flavourings are natural for all the Richmond Meat Free range.
The colouring is natural for all the Richmond Meat Free range.
The Richmond Meat-Free Sausages/Burgers/Meat Balls/Mince/Bacon are not gluten free as they contain wheat protein.