In a head-to-head comparison of pork, chicken, and vegetarian sausages, chicken chipolatas emerged as the clear winner, praised for their firm yet juicy texture and savoury flavour. The taste test, conducted by Nicola Roy, pitted three popular varieties against each other: Heck Chicken Chipolatas (£3.25 for eight), Tesco Finest Pork Sausages (£3.30 for six), and Richmond Meat-Free Sausages (£2.40 for eight). All were cooked in an air fryer at 180C for 17 minutes.
Meat-Free Sausages: A Disappointing Return
Roy began with the Richmond meat-free sausages, which she had once considered a game-changer in the vegan world. However, this time they fell short. 'They were dry, crumbly and extremely artificial-tasting,' she noted. The texture, once a standout for its bite and juiciness, was now mushy and unpleasant. Despite being a fan of vegan food, Roy admitted she could barely finish the sausage and would not buy them again.
Pork Sausages: Juicy but Greasy
The Tesco Finest Pork Sausages looked the most appetising, with a thick, juicy appearance and perfect browning. The meat was succulent with a nice peppery flavour, but the high fat content left Roy feeling 'gross'. 'It was extremely fatty and oily,' she said, adding that a recent recipe change had drawn complaints from Tesco shoppers. With only six in a pack at a higher price, she concluded they were not worth repurchasing.
Chicken Sausages: The Surprise Winner
Despite looking pale and unevenly cooked, the Heck Chicken Chipolatas delivered the best taste. 'This chicken chipolata tasted by far the best out of all three, boasting a lovely firm yet juicy texture and a savoury chicken flavour that felt pretty fresh and clean,' Roy wrote. Lower in fat, they offered a healthier alternative without sacrificing flavour. Roy also highlighted their versatility, pointing to recipes on the Heck website such as chicken and chilli jam sausage rolls and red pesto flatbreads.
Roy concluded: 'Don't be put off by their lacklustre appearance – the chicken sausages were the clear winner here.'
