Shopping Guide: How to Choose Sausages

Sausages are a thriving industry, with a yearly consumption of 137,801 tonnes both in homes and restaurants, reflecting a 26% rise in out-of-home consumption since 1996. Various flavors, from traditional pork and beef to innovative mixtures like pork and apple or lamb and mint, are readily available in supermarkets and specialized eateries.  Here’s how to pick the best sausages for your needs, according to Healthy Food.

What’s Available

Sausages consist of ground meat – such as pork, beef, turkey, venison, lamb, or chicken  – blended with herbs, spices, flavoring, salt, fillers like wheat, rice, sorghum flour, and preservatives. Flavors range widely, from traditional pork or beef to combinations like pork and apple, lamb and mint, or even soy-based vegetarian options.

Cooking Requirements:

• Non-vegetarian sausages from fresh meat need cooking.
• Frankfurters, hot dogs, and most chorizos are lightly pre-cooked, requiring minimal cooking.
• Fresh chorizo may also need thorough cooking.

Nutritional Content:

• Meat content varies: 60-90%
• Protein content ranges: 8.4-21.4%
• Vegetarian sausages: ~13-14% protein

There are many gluten-free sausage options available as well.

 Saturated Fat

High in saturated fat, which should be minimized in our diets. In reviewed sausages, saturated fat content ranged from less than 1g to 13g per 100g. Choose sausages with 4g or less per 100g. You can lower fat content by draining and patting down sausages after cooking and reducing portion sizes.

Sodium

Processed meats like sausages are significant sodium contributors. The HeartSafe initiative recommends a sodium target of 650mg per 100g for sausages. Opt for sausages with less than 650mg sodium per 100g.

Preservatives and Additives

Beware of preservatives such as sulphites (220-228) and flavor enhancers like MSG (621), as these can trigger asthma or allergic reactions in some individuals.

Guidelines for Buying and Handling Sausages

1. Meat Content: Ensure sausages have at least 75% meat.

2. Source: Buy from small butchers with known meat sources.\

3. Production Frequency: Check how often sausages are made.

4. Natural Casings: Choose sausages with natural casings (pig or lamb) instead of plastic.

5. Settling Time: Allow freshly made sausages to rest for a day or so before eating.

6. Quality Check: Look for sausages with a soft, plump appearance – they shouldn’t be excessively wet or dry.

7. Quality Assurance: Don’t hesitate to complain if the quality is unsatisfactory.

8. Respectful Handling: Cut each link cleanly; avoid pricking or tearing the skin.

9. Cooking Method: Cook sausages gently, preferably frying over low, even heat.

By following these guidelines and selecting your sausages based on meat content, fat, sodium levels, and the absence of harmful additives, you can enjoy a healthier and tastier product.

Earlier, SSP told how to perfectly poach an egg.