Healthy Food Database
Almost every country in the world has its speciality sausage. Thought to be one of the earliest convenience foods, sausages are scraps of meat mixed together with fillers, salt and spices wrapped up the intestinal lining of a sheep or cow.
Sausages can either be cooked or raw.
Salamis from Italy and chorizo from Spain are examples of cooked sausages. They have a very high fat content.
Fresh sausages also have a high fat content necessary to retain shape and moisture - today there are a number of low-fat sausages available. Gourmet sausages are available in a range of flavours, made from good quality meat and fresh herbs. Be prepared to spend a little more and notice the difference in flavour.
Note: If unprocessed, the salicylate content of sausages may be lower.
Buy fresh sausages from good butcher shops or specialty delicatessens. They should be shiny and smooth with no dry, discoloured ends or unpleasant odour.
Sausages should be freed of any shop wrappings and laid on a plate covered in plastic wrap for up to 2 days.
Tips & Tricks:
Avoid sausages if you have a gluten intolerance as they usually have fillers added with flour.
If you're very busy there's nothing simpler than a couple of GOOD quality grilled sausages served with loads of greens. Pierce the skin a few times before grilling them to help remove any excess fat.
Nutrition per 1 Unit:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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