Richmond

Richmond is a long established British sausage brand, now part of Pilgrim's Food Masters. Its sausages have a smooth, tender texture and a gentle seasoning that sets them apart from coarse butcher's sausages, which is why they are a regular at weekend breakfasts and children's teas up and down the country.

Richmond thick pork sausages sit in frozen sausages in our frozen department. They are pork sausages in a beef collagen casing, produced in the UK and frozen on the day they are made, so they keep their texture and are ready whenever you need them. They are not halal and not suitable for vegetarians.

Cook them from frozen under the grill, in a frying pan or in the oven, turning often, until browned all over and piping hot in the centre. Serve them in a full English with eggs, mushrooms, toast and baked beans, as bangers and mash with onion gravy, or in a toad in the hole. Sliced, they go into a sausage casserole, a pasta bake or a breakfast wrap with ketchup, and chopped small they make a quick sausage fried rice with soy sauce and spring onions.

Store at -18°C and do not refreeze once defrosted. Keep raw sausages away from food that is ready to eat while you cook. For chips to serve alongside, see frozen chips and potatoes, and for halal frankfurters from the fridge, browse chilled meat.