Part 4/10:
A fascinating experiment testing 10 chicken sausages reveals a wide spectrum in meat content — from as low as 34% up to 85%. Cheaper sausages often contain significant fillers like starch, soy proteins, and added water to increase weight and reduce cost. These fillers dilute the meat percentage, making cheaper sausages less meat-dense and potentially less nutritious. Conversely, premium sausages tend to have higher meat ratios, justifying their higher price.
The Role of Additives and Preservatives
A crucial component in many processed sausages is sodium nitrite (E250), used for curing, preserving, and giving sausages their characteristic pink color.