Richmond sausages are the /only/ sausages I like. Completely homogeneous, high rusk content, no nasty bits of meat lurking to trip the unwary -- cooked very gently and lightly, they are my idea of sausage heaven. Unfortunately they've pandered to the current salt paranoia and reduced their salt content, so I now have to add salt to the sandwich (something I have never needed to do before). You can keep your gourmet sausages -- for me, Richmond are king, either hot (in a sandwich, with plenty of salted butter) or cold (left to cool in the dripping in which they are cooked, then chilled). Wunderbar !
** Phil.