Quote Originally Posted by Taunton Blue Genie View Post
The vegetarian/vegan producers of sausages and burgers have the easiest 'meat' products to compete with and for obvious reasons.
Richmond pork sausages have only 42% pork in them anyway, which is the bare minimum they are legally allowed to put in and still call it a pork sausage. it makes you wonder how much they would put in if there were no limit.
even if they taste good I would not be buying their meat free sausages, they've already shown as a company they are prepared to put any old shite into their meat sausages