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 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.
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!
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!
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.
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.
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.
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.
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.
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.