Top 8 sausages tested
I looked for a meaty sausage, with not too much fat, though we really cannot have a sausage that is completely lean. Even when the label states the percentage of meat, that includes some fat in addition to the fat stated separately as pork fat.
I also wanted some spice or pepper to provide flavour, but not overpower it. I tried a few flavoured sausages to provide variety.
It’s difficult to avoid salt in a sausage and the average amount is 1.4% — not a huge amount if you eat just one or two, but it adds up, especially when eaten with bread, salsa or mayonnaise which can add quite a lot.
Sausages sold in supermarkets need preservatives for safety so we have to expect some sulphites.
The alternative to this is to make your own, or go to a butcher who makes them fresh every day. Some of them unwrap sausages that are made elsewhere, so ask first.
The longer they have to be stored, the more likely they are to require preservatives. We looked only at supermarket samples this time.

Good rich taste from 70% pork encased is quite leathery skins, but none the worse for that. Pleasant soft mustard and honey flavour. All tasters gave these their first preference.
8.5

With 76% pork, nicely meaty with well-integrated spices — chilli and cayenne — typical of chorizo sausage, the texture was of a regular sausage, firm but not too compact. All tasters liked these. Good value.
8.25

With 70% pork and 10% smoked bacon, these sausages tasted meaty with just a little smoky bacon flavour. All tasters liked these.
8

Good peppery taste and 73% good-quality pork. Nice chunky texture. Tasters like these.
7.5

These sausages have gluten-free crumb, which will suit coeliacs, while taking nothing away from the flavour. With 80% British pork this is a substantial sausage, the flavour was not too spicy with just the right amount of white pepper and nutmeg. Not too fatty either. However, the price is a bit too high for less “posh” tasters’ pockets.
7.5

The lower price of these sausages is reflected in the lower meat content of 57%. Tasters agreed there wasn’t quite enough peppery bite. They were a good size, but tasters also found them too sweet, which came from the inclusion of dextrose.
5

While having 60% meat, the feel of this sausage was quite fatty and the texture too soft. Salt at 2.1% is high and this came through in the taste, added to by the yeast extract and monosodium glutamate.
5

With 57% pork, the fatty feel and texture was too obvious, but they did also have quite a nice, meaty flavour, though not enough to satisfy tasters. A little sweet from the addition of dextrose.
5



