Know What You Eat!

As a nation of self proclaimed sausage lovers we really do live up to expectation.

There’s nothing better than frying up a meaty sausage, slicing into it’s flesh to a waft of delicious meaty flavour then taking that first, juicy, succulent bite.

Or maybe buttering two slices of bread, cutting the sausage in half and placing it into a bready cocoon with red sauce for a sneaky brekki treat!

Well, according to recent research we spent almost £500m on them in the last year – now that’s a lot of bangers!

What’s more, is that sales look set to continue to rise significantly due to the recession as they have become a cost effective way to put some meat into your daily diet.

Cumberland-SausagesThe big problem is, and always has been when it comes to sausages, do we really know what is in them?

It’s no surprise that cheap ones do contain a lot of additives, added water to bulk them up, low meat content and, scarily, quite a bit of sugar.

They also have a high content of what’s known as mechanically recovered meat (MRM) which, if you thought about it, you certainly wouldn’t want to be scoffing.

It’s basically a process by which any remaining meat within the pig carcass is blasted out and that’s what goes into your food.

But these aren’t your black market sausages, you can still purchase these in the supermarkets of today because they are deemed ‘safe’.

The question is, what do we look out for on the label to make sure that what we are eating really is all pork or beef?

Read the label – This is very important when getting that perfect, healthy banger. But how many times have you picked up your favourite sausage brand and just went with it because you ‘knew’ them? Well, you’d be surprised!

When buying your bangers make sure and read the label very carefully even if you’ve used them all your life.

The longer the ingredient list, the more additives and less meat you’ll eat.

If you’re buying from a butcher, ask them to list the ingredients so you know exactly what has gone into your sausages.
And steer clear of the ‘ready to season’ sachets as they are normally full or E numbers and salt to make things taste ‘better’.

A pork sausage should be moist, succulent and tender when you first cut into it.

But don’t be shocked if your 98% meat sausage is slightly firm and not packing such a huge punch of flavour.

The reason for that lies in the high meat content so why not try a happy medium and go for a sausage with slightly less meat but that will certainly pack a flavourful punch.

Westin Gourmet

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