Purely grassfed beef packed into six sausages, with just a little seasoning. We produce all our sausages using nothing more than meat, seasoning and spices. No gluten, no filler, no rubbish.
If you want to eat sausage often, however, consider choosing healthier types of sausage, such as those made with chicken or turkey. You can also make your own to get the freshest variety with none of the harmful additives or high-fat meat.
Brennan's Beef Summer Sausage - No Nitrates.
Generally it's things that have been prepared such that there's some sort of added preservative -- salt, sulfates, sulfides, nitrates, etc. So this would include all hams except 'fresh ham', almost all deli meats, all sausages, bacon, jerky, corned beef, etc. So yes, sausage is considered a processed meat.
Common fillers, which are used in sausage manufacture, include cereal flours and starches derived from rice, corn, potato, rusk (a cracker meal obtained by baking an unleavened high protein wheat flour), bread etc. Corn syrup and dried corn syrup contribute to the texture of products.
Meat, fats and fillers
In Australia, we have regulations that state that at least half of all sausage content must include lean meat flesh. This can come from any part of any animal but is mostly the trimmings (or off-cuts of premium cuts like the rump or blade) of pork, beef or veal.
AICR/WCRF expert report defines processed meat as “meat preserved by smoking, curing or salting, or addition of chemical preservatives.” Ham, bacon, pastrami, sausages, hot dogs and luncheon meats are all considered processed meat.
Most mince from butchers and supermarkets does not count as processed meat – but sausages and burgers do unless they are home made.” As many of you know, we founded Pipers Farm almost 30 years ago with one mission, to produce healthy, wholesome food that families can eat with complete confidence.
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose.
7 6 In Australia, fresh sausages don't contain nitrates or nitrites, but they are high in saturated fat and salt and are best eaten occasionally. avoid marbled meat. Trim visible fat from meat before cooking.
Nitrates and nitrites are frequently added to processed meats like bacon, ham, sausages and hot dogs. They function as preservatives, helping to prevent the growth of harmful bacteria. They also add a salty flavour and improve the appearance of the meat products by giving them a red or pink color.
One method that can be used to reduce nitrate levels in sausages is by boiling.
Compare brands and opt for a sausage with the highest percentage of meat — aim for at least 80 per cent beef, pork, lamb or chicken. Sodium (salt) can be detrimental to heart health, so the less of it you consume, the better. Your benchmark is less than 500mg sodium per 100g, which can be hard to find.
Since even “nitrate-free” meats may still lead to health issues, it is best to limit your intake of all types of processed meats. Instead, focus on eating natural, minimally processed sources of meat.
Buy lower fat sausages for the healthiest option
In some cases you'll find really lean sausages with less than 5% fat. Most varieties come in at between 15 and 18% fat. However, traditional sausages from your local butcher may be as high as 30%.
Quality. Meat from a butcher is usually sourced from local farms, making the meat fresher and the journey from the farm to your plate considerably shorter. Supermarket meat is packaged in a factory and will sit on the shelf until someone buys it or the date runs out.
Not all processed meat, however, contains nitrites. British and Irish sausages, for example, are not processed with nitrites even though many of the Continental and US sausage equivalents – like frankfurters, pepperoni and chorizo – are.
Along with cold cuts, other processed meats include bacon, salami, bologna, hot dogs and sausages. Fresh chicken, turkey, beef, pork and fish that have not been modified are considered unprocessed meats.
Eating too much bacon, sausages, hot dogs, canned meat, or lunch meat—meat that has been processed in some way to preserve or flavor it—is bad for health, according to experts. A number of studies have found links between processed meat and various forms of cancer, as well as heart disease and diabetes.
try to limit processed meat products such as sausages, salami, pâté and beefburgers, because these are generally high in fat – they are often high in salt, too. try to limit meat products in pastry, such as pies and sausage rolls, because they are often high in fat and salt.
Our sausages and burger patties are 100% West Australian beef and produced fresh, daily. As a rule it is approximately 12 sausages to a kilo and we recommend around 400 sausages for a Bunnings fundraising sausage sizzle… Everyone likes a spare sausage, you can never have too many sausages. Sausage on.
Australian Meat (Beef and Lamb) (73%), Water, Rice Flour, Maize Flour, Potato Starch, Salt, mineral Salts (450,451, 452), Hydrolysed Vegetable Protein (maize), Vegetable Powders (Onion, garlic), Vegetable Powders (Onion, Garlic), Preservative (223), Sugar, Spiced, Spice Extract (Including Paprika Oleoresins), natural ...
Pork (90%), Water, Pea Flour, Salt, Dextrose, Spices, Preservative: Sodium 𝐒𝐮𝐥𝐩𝐡𝐢𝐭𝐞; Herbs, Emulsifier: Triphosphates; Spice Extracts, Antioxidant: Sodium Ascorbate. Filled Into Vegetable Based Casings (Sodium Alginate). Always wash hands, all surfaces and utensils after handling raw meat.