Are Sausages Healthy?

Could Sausages Really Be Healthy?

Ask anyone! healthy wouldn't be a word we'd normally associate with our much beloved British sausage. Perhaps, with more than a touch of justification.

Breakfast cafes, supermarket shelves, butchers combine pork shoulder and/or off-cuts with fillers such as bread - some sausages may even be all trim. In addition, additives such as sulphites and sugar are often added to tempt our sweet tooth and artificially preserve the product. It's also fairly standard to find dried sausage (salami) containing sodium nitrite.

With each additive carrying its own risks and health warnings from the World Health Organisation, NHS and the press, it looks as if the processed food industry may have gone too far.

Did you know that in Britain we've been making pork sausages and bacon since Roman times? These sausages were a healthy option, naturally preserving meat with seasonal herbs and spices in a hog casing. So we have the knowledge and the recipes to create healthy sausages but for many food producers, this is no longer an option. So what has changed and why do we have such a problem now?

The Sausage Machine

The answer is the agro-industrialisation of our food production. Most of us lead busy often hectic lives with the priorities shifting from where we will find our next meal to the daily commute and meetings, to getting home to collect the kids on time and cooking tea! Time is short and we rely on food manufacturers to produce and provide almost all of our food and to have it available at any time of day or night to satisfy our needs. We don’t always connect with the issue.

Food manufacture and distribution networks are now on a huge scale, driven by shareholder demands for growth and higher dividends. Priorities have shifted and food production has moved away from local and seasonal to worldwide and whenever. But does processing food on this scale benefit us?

Cheaper Food

The problem with fresh meat is that it is perishable. Ask any Roman and he will tell you - to keep meat, we have to preserve it – and that’s a problem for the food manufacturer – particularly where the timeline from production to consumer can be more than ten days. How do they keep it “fresh”? As demand for cheaper processed meats with a longer shelf life increases so does the science-backed knowledge around artificial preservatives. And that has become a real issue.

Are Gluten-Free Sausages Healthy?

Production of gluten-free sausages is now on an industrial scale! When these new products were first introduced we all believed we were onto a good thing - finally, a sausage without bread in it!

In reality, what we conclude about any product making health claims is from the specific ingredients used.


some producers simply switching one flour for another, often alternative legume flour fillers are used. The best advice is - CHECK THE INGREDIENTS! The problem with alternative fillers and artificial preservatives (sulphites) is that they're not natural - organic, as we are. This means that our bodies don't recognise these particular compounds as food. Hence, the body’s ability to function normally (for example to know when we are full and when we are hungry) becomes confused, hormone signals to the brain are lost in the syrupy fog of artificial preservative, inorganic compounds, and toxic anti-nutrients like sugar and legumes.

Losing this awareness can lead to long term and wide-ranging effects like; diabetes (Type 2), obesity-related issues, cancer, dementia, heart disease, gout, Alzheimers, yeast infections and more and its time we woke up to these issues!

Eat Real Food

Good nutrition comes from eating a balanced diet of natural whole foods. A healthy eating plan doesn't need to be difficult if we stick to eating a simple balanced diet of real and natural whole food.

e.g. Fat, Meat, fish, fruit, vegetable, nuts and seeds will form the majority of a healthy diet with some dairy and butter. Avoid refined sugars, grains, legumes (such as soy, pea flour, and chickpeas) and more particularly, anything containing artificial ingredients - look at the brands of gluten-free sausages in the supermarket.

Ancestral Health

Next time you are at your local fry-up, think about what you are eating and let go of anything that does not serve. Our ancestors may not have lived to our levels of old age but they had innate skills and abilities that would serve us well in the hunt, skills that if we could access again would serve us well in these busy times. And the magic pill? Strip back your diet and eat simple foods, food that's as close to their natural state as possible and doesn't need processing to be edible. The best advice is to ask yourself; Could I eat this food in its raw state - without becoming ill? The question is not - do I like raw steak? Rather, could I eat it if I needed to and can my gut digest it? The answer, is of course, yes!

External Source: Eat What Your Family Ate - 500 Years Ag

Home of Healthy Sausage

The principles that guide us ib producing healthy sausages is to use age-old traditions and simple real food ingredients. A kind of marriage of food made the Italian way and Paleo Diet principles. This is what's at the heart of delicious all-natural healthy sausages. We also understand the demands of cooking healthy options for the family, that's why our high meat content, certified gluten-free sausages aren't just gluten-free. They're wholly free from, healthy options - keto, paleo, low carb high fat and full of flavor. This makes them first choice for simple quick, family meals that can be cooked with ease and convenience.

Ideas: toad in the hole, sausage and mash, sausages with onion gravy, sausage tray bakes and tasty soups and casseroles.

Find more... healthy sausage recipes.

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