what are the best sausages for our health?

In a sausage “we mainly put pork lean and fat which are chopped and mixed. We add salt, sugar, spices and possibly aromatic herbs. We also put lactic acid bacteria so that it ferments well. And in most cases, we put nitrates and nitrites”, describes Sylvie Metzelard in Here we are!

Sausages are mainly made from muscle animals, “what we call connective tissues (…) it is for example the tendons, the ligaments, but these are not the noble products”, adds the journalist of 60 Million consumers.

About the sausage skin, it may be composed of “pork casing”. “So to know if it’s really pork gut, you can see by the appearance, it’s when the sausage is not very regular and especially when the skin doesn’t come off very well”, explains Sylvie Metzelard . “Otherwise, is it cellulose or collagen, so plant or animal, then it’s edible, it’s not very good, it has no interest above all. But it does not harm your health. The only danger then, is often marked not to eat the sausage skin because you risk choke you with”, she also explains.

What are the sausages to avoid?

“Absolutely all the products are very salty, even very, very, very salty. The pompom is still won by mini Roches Blanches sausages or organic pork sausage. The two are respectively with 6.5 and 6.2% salt”, comments Sylvie Metzelard on the survey of 60 Million consumers.

“But at the same time, this same organic pork is the one with the most meat and also the lowest moisture value. So that’s good, because the lower the water in the product, the less we risk of developing undesirable microorganisms. The Organic Village is also very good in this register”, adds Sylvie Metzelard.

There is also a Casino sausage which is “not terrible on the collagen-protein ratio, it gives an idea of ​​the quality of the meat” and a Carrefour Sensation sausage “who is among the worst students on the nutrition and histology aspect”. “As for lipids, fat if you prefer, we have a Cochonou who still holds an absolute record with 41.3% fat. So on average we are on 30 or 35%”, specifies Sylvie Metzelard.

So should we buy organic for better quality?

“The fact that the product is organic just guarantees that the pig that was used to make the sausage was fed with organic, cereals or organic corn, for example. So that does not mean that there will be less salt or that it will make less fat. But it’s true that in our ranking, the organic ones are rather quite well classified”, recognizes Sylvie Metzelard.

And from a health point of view, “is it better to eat sausage, dry sausage or mini sausages?” asks Flavie Flament in Here we are! “It’s not easy to say, frankly, there is not much difference. In our test, we only have two products, if I’m not talking nonsense: Our regions have talent and the Biocoop sausage, which are the only two to have a protein percentage higher than the fat percentage. Otherwise, everything is almost the same”, replies the journalist.

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