Richard Hammond did a good program about sausages a bit ago in the "Should I worry about" series. He had sausages from loads of places like supermarkets, hospitals, schools and butchers tested.
Two things that came out of it surprised me most.
The sausage that was supplied to the NHS as standard was the lowest meat content and the highest levels of fat salt and rusk. Of the 30% meat in this sausage only 10% was what I would recognise as meat the rest was skin or mechanically recovered.
Other slightly surprising bit was the cheapest sausage (supermarket own budget brand) had the 2nd highest meat content but the lowest levels of fat and salt.
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