bad sausages actually are for our health.
But all hope is not lost, as ‘real’ sausages are a source of protein, iron and vitamin B-12. So don’t be too hasty and throw away those juicy Cumberlands just yet.
Thankfully, Britain’s most popular sausages, Cumberland, Gloucester and Oxford contain just a few ingredients finely minced together. The traditional sausages are made from good quality pork or beef, seasoning such as salt, pepper, sage and onion or fresh herbs and sometimes breadcrumbs.
There has been very bad press surrounding the production of sausage in the last few years, and unfortunately in some points, it’s hard to disagree.
Some manufacturers sell sausages full of fillers including water, pork fat, rusk, potato starch, soya protein, sodium, antioxidants, preservatives and artificial colours. Meaning that your cheap ‘sausage’ alternative contains around 35% real meat.
Whereas the optimum sausage contains at least 70% meat. More meat will always mean there are less fats and preservatives in the sausage.
Typically, the best quality sausage will put a bit more of a dent in your pocket but the question is; is it better to look after your health or your wallet?
When looking out for ingredients it’s always good to check if the meat is labelled as ‘reared outdoors’. If the packet doesn’t specify that, there is a risk that it could come from non-fair-trade farms.
Sausage Week was invented to promote the best British Bangers which carry the ‘British Meat Quality Standards’ mark. Thankfully, there are still plenty of trusted butchers nationwide who follow regional recipes, and are proud to produce the best traditional British sausages – from real meat!
By Anna Miller
