Introducing new Richmond chicken sausages

Everyone loves sausages right? They are one of the few things I can guarantee that Toby and Gabe will eat! Actually though, I’m not a big fan of pork sausages so I usually have chicken sausages that my mum gets from her local butchers – they only make them once a week though, and often sell out. So when I was invited to the launch of the new Richmond chicken sausages I was keen to see if they could compete with the ones I usually get, and with the added bonus of being able to just pick them up in the supermarket!

Last Wednesday I hopped on a train down to London (do you know it only takes two hours to get from Preston to Euston?) and made my way to the Good Housekeeping Institute in Soho. Along with a dozen or so other bloggers I was treated to two hours of cookery demonstrations, did a bit of cooking myself, and of course tasted lots of yummy food – and the sausages were definitely the highlight!

The Nation's favourite sausage recipes with a twist

The event was hosted by Angellica Bell – TV presenter and winner of Celebrity Masterchef. She might be a Masterchef winner but Angellica is also mum to two small children and so she knows the importance of cooking healthy, tasty food that also needs to be quick and easy for busy parents to make.

Angellica Bell talking about the Nation's Favourite sausage recipes

So, along with Richmond chef Mat Stephany, Angellica came up with a twist on three of the nation’s favourite sausage recipes. Richmond chicken sausages have 30% less fat and 20% fewer calories than their pork counterparts so they definitely tick the healthy box!

Mat Stephany and Angellica Bell making perfect mash to go with new Richmond chicken sausages

First up Angellica and Mat showed us how to make toad in the hole using the new Richmond chicken sausages – I only made (and ate) toad in the hole for the first time quite recently myself and it hasn’t always been successful the few times I’ve tried it so I was keen to hear some top tips! Delicious Richmond chicken sausage toad in the hole

As you can see the finished toad in the hole looked (and tasted) wonderful – Angellica added some rosemary and lemon zest to the batter to give it a zingy freshness. She also added broccoli, peas and spinach to the batter which I never would have thought of doing but it was delicious.

We were all given a chance to try Mat’s top tip for making Yorkshire pudding batter – just use equal quantities of eggs, flour and milk with a bit of salt. Make sure the oil is really hot, and hey presto – you get massive Yorkies! I had some sausage, mash and gravy with mine and it was delicious.

My enormous yorkshire pudding

For a twist on traditional sausage and mash (another one of our family’s favourites) Angellica added sauted leeks and whole grain mustard to the mash. I often add mustard to our mash but I’ve never tried it with leeks before. It was super tasty though, especially with the three different onion gravies that Mat had made to go with it.

Richmond chicken sausages with leek and mustard mash

The last dish we tried was Angellica’s take on sausage and chips – which were actually parmesan wedges, yum! We all had a go at making our own baked beans to go with this dish. I have to confess I’m not a bean lover, and these ones didn’t manage to convert me, but I brought some home and Barry really enjoyed them.

Richmond chicken sausages with cheesy wedges and homemade baked beans

After all the cooking was done we were treated to a delicious lunch – that included lots of Richmond chicken sausages of course! The pasta dish you can see at the front of this picture was so tasty – it had a creamy garlic sauce along with some green veggies, as well as the sausage. It was so good that I’m going to try and recreate it this weekend.

Our yummy chicken sausage filled lunch

There are so many ways you can use these new chicken sausages – I’m going to try them soon as a replacement for the chicken breast in this chicken and chorizo dish that I often make. Toby and Gabe aren’t huge fans of chicken breast (I think it’s a bit chewy) so replacing it with the sausages would turn this into a meal that we can all enjoy.

Meeting the lovely Angellica Bell at the launch of new Richmond Chicken sausages

I want to say a big thank you to Richmond for inviting me down to London. I had such a lovely time at the event – I got a chance to chat to Angellica and she was so friendly and down to earth (and she confirmed she gives her kids the same as the rest of us – it’s not all Masterchef cookery in her house!)

Richmond chicken sausages have an RRP of £2.50 and are available in all major supermarkets. The lovely people at Richmond would like to give you a chance to try some of these new sausages for yourself and so they have given me a £25 Tesco voucher to giveaway to one lucky winner.

All you need to do to enter the giveaway is to leave a comment below with your favourite sausage dish that could be made with Richmond chicken sausages – it’s as simple as that!

Terms and conditions:

  • Giveaway will run from 17/05/2018 – 31/05/2018.
  • There is one prize to be won.
  • The prize is non-transferable and no cash alternative is offered.
  • One entry permitted per person.
  • This giveaway is open to UK entries only.
  • Entrants must be age 18 or over.
  • Data controller for the purposes of this giveaway is Toby Goes Bananas. Your details will not be used for any other purpose than selecting/informing a winner.
  • Winner’s details will be passed to Flea Enterprises, who are responsible for sending out the prize.
  • Entrants must enter by leaving a comment on this blog post.
  • All entries will be checked.
  • The winner will be chosen at random from valid entries after the closing date
  • The winner will be informed by email or on Twitter.
  • Failure to respond within one week may result in a new winner being drawn.
  • Once drawn, the winner’s name will be displayed on this blog post
  • Entry into the giveaway will be deemed as acceptance of these terms and conditions.


**This is post is in association with Richmond and Tots100. All opinions are my own.


93 thoughts on “Introducing new Richmond chicken sausages

    3 tbsp olive oil
    4 sausages
    8 spring onions, finely sliced
    2 x 400g cans butter beans, drained and rinsed
    1 fat garlic clove, finely grated
    1 large lemon zest and juice
    wilted greens
    Heat grill to high. Brush 1 tbsp oil over the sausages, and grill on a tray for 20 mins, turning regularly.Heat the rest of the oil in a saucepan over a low heat. Add most of the spring onion and cook for 5 mins until softened. Add beans, garlic, lemon zest and juice, cook for a few mins, gently mash with a potato masher to get a thick, creamy consistency. Season& cook for 5 mins or so until warmed through. Scatter over the remaining spring onion and serve with the sausages and wilted greens.

  2. With the thinner sausages I like to cut them up an fry them and use them with prawns to make a not very authentic paella!

  3. plain and simple Toad in the Hole. I have had so many different sausages and I always go back to Richmond’s.

  4. These Richmond chicken sausages sound absolutely delicious and I would love to try the toad in the hole.

  5. Potato and Sausage Hubble Bubble – parboiled potatoes and lightly fried sausages, bacon and onions baked in a savoury egg custard

  6. The classic sausage mash and baked beans for me. But could be tempted by another idea of Potato and Sausage Hubble Bubble – parboiled potatoes and lightly fried sausages, bacon and onions baked in a savoury egg custard

  7. sticky sausages & cous cous (would be even more healthy with chicken sausages!)

    8 sausages
    150g Tendersweet carrots, halved lengthways
    1 small red onion, sliced
    1 tsp cumin seeds
    1/2 tsp ground coriander
    1 tbsp olive oil
    2 tsp clear honey
    For the couscous
    200g couscous
    1 tbsp fresh mint, leaves chopped
    1 tbsp fresh flat-leaf parsley leaves roughly chopped, plus extra leaves to garnish
    1 tbsp olive oil
    1/2 lemon, juiced
    Put the sausages, carrots and onion in a roasting tin and toss with the cumin, coriander and olive oil. Roast for 30 minutes, turning halfway, until cooked through and golden.
    Meanwhile, bring a kettle to the boil. Put the couscous in a bowl with 1 tsp oil; season well. Pour over 150ml (1/4pt) boiling water and cover with clingfilm. Leave to stand for a few minutes until all the liquid has been absorbed, then fluff up the grains with a fork. Mix through the herbs, oil and lemon juice.
    Once the sausages are cooked, drizzle over the honey and toss to coat. Serve the sausages and veg with the couscous nom nom!

  8. Ultimate toad-in-the-hole with caramelised onion gravy. Wrap fat sausages in streaky bacon for a posh version of a British classic – perfect comfort food for the whole family.

  9. With such good quality sausages they have to be the stars of the show, so definitely bangers & mash!!!

  10. If the weather keeps up like today, I’d put them on the BBQ and have them with some lovely grilled cheese and veg!

  11. Sausage Plait – a delicious, elegantly detailed dish, usually served with plain sausage meat filling. The chicken in these sausages would introduce a novel twist, and add a whole new zing!

  12. I love a meal we used to have in primary school….they called it Texas Special…it was sausages,Beans and potatoes all mixed together. Richmond sausages would be fab for this…mainly because I am not a fan of sausages really and Richmond are the only type i eat!

  13. Sausage casserole…Sausage pasta bake…Sausage and mash…oh, too many to decide just one xx

  14. definitely toad in the hole with creamy mash cabbage and carrots with thick onion gravy always a favourite in my home

  15. We love toad in the hole with veg, roast potatoes and lots of gravy 🙂 Will be looking out for the these sausages in store 🙂

  16. Roasted in the oven with roasted vegetables (new potatoes, onions, peppers) and served with chicken rice

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