2

votes

Is sausage healthy?

Answered on September 12, 2014
Created November 08, 2011 at 5:40 AM

The Paleo Diet recommends avoiding processed meats but I see a lot of people eating sausages here. Do you think they're ok if they're from US Wellness? What about Applegate brand? Nutrition looks ok but it says "No nitrites added". Are the natural nitrites a concern?

07ca188c8dac3a17f629dd87198d2098

(7970)

on November 09, 2011
at 02:24 PM

Wellshire http://www.wellshirefarms.com/ seems to make some decent processed meat products - bacon, sausage, kielbasa. We're big fans in our household.

Cc69a51b427eaad36251cce9dcca4d3a

(1074)

on November 09, 2011
at 05:58 AM

i said that about pasta for 10yrs lol. +1 anyways

Cc69a51b427eaad36251cce9dcca4d3a

(1074)

on November 09, 2011
at 05:57 AM

albeit the brands are kinda limited...applegate doesn't taste too great. i want my JIMMY DEAN

6371f0ae0c075ded1b8cd30aafd4bf16

on November 09, 2011
at 02:41 AM

Fun for you not the pig though.

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on November 08, 2011
at 09:39 PM

Yeah Toronto...

96061d386f8929f50a4d71e0420e3d5d

(208)

on November 08, 2011
at 03:44 PM

Or if you want to get Alzheimer's, but, hey, to each his own!

3aea514b680d01bfd7573d74517946a7

(11996)

on November 08, 2011
at 03:05 PM

YES on making your own. It really is easy, and it's fun, too. Same with bacon.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on November 08, 2011
at 02:07 PM

Only matters if you are sensitive (N=1) to MSG.

Ed71ab1c75c6a9bd217a599db0a3e117

(25477)

on November 08, 2011
at 01:57 PM

Agree..........

Ed71ab1c75c6a9bd217a599db0a3e117

(25477)

on November 08, 2011
at 01:10 PM

Many brands of commercial sausage has added msg. Look at the label. Applegate and us wellness meats do not. Stick to good sources.

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12 Answers

14
07ca188c8dac3a17f629dd87198d2098

(7970)

on November 08, 2011
at 01:56 PM

If sausage is bad, I don't want to be good.

Cc69a51b427eaad36251cce9dcca4d3a

(1074)

on November 09, 2011
at 05:58 AM

i said that about pasta for 10yrs lol. +1 anyways

Ed71ab1c75c6a9bd217a599db0a3e117

(25477)

on November 08, 2011
at 01:57 PM

Agree..........

6
Ca1150430b1904659742ce2cad621c7d

(12540)

on November 08, 2011
at 12:42 PM

I tend to stick to home-made "fresh" sausages (country, Italian, etc.) and make them at home myself. (It is a LOT easier than you think! Really! Takes about 20 minutes). I don't put mine in casings -- never really got into the casings anyway, and for me, they're difficult to digest. I'm seriously considering giving up my nightshades as my next body-hack, but I'm not ready to give up my Italian sausage yet, so getting some pork shoulder, grinding it up, adding my seasonings, and letting it sit for 24 hrs... lesser of evils. And I know every little thing that goes into it... I even grow some of the herbs and spices myself.

3aea514b680d01bfd7573d74517946a7

(11996)

on November 08, 2011
at 03:05 PM

YES on making your own. It really is easy, and it's fun, too. Same with bacon.

6371f0ae0c075ded1b8cd30aafd4bf16

on November 09, 2011
at 02:41 AM

Fun for you not the pig though.

3
Medium avatar

(10663)

on November 08, 2011
at 07:59 AM

I have the Classic Pork sausages from Applegate. I thought they're okay since the main ingredients are just pork and water and then "2% or less" of evap cane juice, salt, spices. People tend to be on the fence about sausages if they have too much salt added, sugar, or nitrites. Sometimes you'll see something with celery and those are natural nitrites occurring in celery. As far as I know, Applegate doesn't have the celery nitrites. Just use your common sense. If ingredients are few and recognizable, go ahead and eat them.

2
Ce7e28769d92d5de5533e775b1de966e

on November 08, 2011
at 02:36 PM

I don't eat them often but when I do I'll grab Applegates or Niman Ranch in a pinch. I also make my own or hit my butchers up as they make their own using amazing meat and pretty much 5-ingredients or less.

What about making your own? Buy already ground pork or grind your own, 2lbs of ground pork shoulder is aces, no casings needed. My dudes will grind the pork for me - any butcher will if you ask and give them a few hours notice and let them know what you want it for so they can do the proper fat to meat ratio.

Swap out the herbs and seasonings and use chicken, lamb, etc. Garlic,crushed fennel, red pepper flakes, salt/pepper is really tasty. Do a curry lamb sausage. Here is my breakfast sausage recipe:

1lb ground pork, 3 1/2 tsp fine salt, 1 1/2 tsp black pepper, 1tsp dried sage (or 3Tb fresh minced sage), 1tb maple syrup

Mix the sage and black pepper into the pork with your hands. Treat the pork like dough, folding it over on itself to integrate the spices. Mix for a minute before you add the maple syrup, and then mix for another 4 minutes or so, until the meat starts sticking to itself rather than your hand. You'll know it???s done when a small, flat patty can stick to your down-turned palm for more than 3 seconds.

Divide the mixture into 8-10 portions, shape them into 2-inch patties. Cook the patties in a large pan over medium-low heat until toasty golden brown on both sides, 5-7 minutes total.

2
27e79ef3308bb5f2d7bd04ee7eea7b79

(2038)

on November 08, 2011
at 02:28 PM

I make my own following a recipe I got from my Crossfit box - I usually use turkey and love it. My BF doesn't like sausage and he could eat a pound of this too-

Turkey or Pork Breakfast Sausages From - http://vibrantsexystrong.com/2011/01/21/recipe-breakfast-sausage/ Adapted from - http://cavemanfood.blogspot.com/2009/03/turkey-or-pork-breakfast-sausage.html Ingredients 1 lb ground turkey or ground pork 1/2 tsp each: black pepper, cumin, ground ginger, nutmeg, oregano, red pepper flakes 1 tsp each: basil, sage, thyme 1 T onion flakes or 1 tsp onion powder 3/4 tsp salt 1 egg, lightly beaten

Combine seasonings. Mix in egg and ground meat. Chill for an hour to allow flavors to meld. Shape into patties and cook up with olive oil on medium-high heat.

FYI - I broil mine instead of frying them. Less mess, easier to do large batches, and they still taste juicy.

2
286a4ff7c362241c5c4b020df4972212

on November 08, 2011
at 08:03 AM

Most sausages ( here down under that is ) are made will fillers that are either rice or wheat hence why the carb count is rather high for meat.

1
13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on November 08, 2011
at 12:18 PM

We get a small amount of bulk sausage and link sausage (brats, Italian sausage) with our pastured/grass fed meat share and we eat it about once a month or so. If you can find a brand of sausage that is pastured (or at least organic) with minimal additional ingredients (I believe Applegate fits that description), I think it's fine to have it occasionally. However, I wouldn't make any processed meat (sausage, deli meat, cured bacon, etc.) a staple of my diet. A recent study about meat consumption showed no correlation between heart disease and diabetes and consuming fresh meat, but processed meats were a different story. This was particularly interesting because other studies that show meat consumption in general to be risky always confound processed meats with fresh red meats and make a blanket statement about both.

0
D302bbf95f940357c816e669fc137228

on December 15, 2012
at 02:34 PM

When they say "spices" does that include celery juice or salt (a nitrate)?

0
9b2e3130786c8c33ae0ec7439c277e0f

on November 09, 2011
at 02:20 AM

I may be wrong- I thought the research was still out on nitrites. Many "natural" sausage or bacon recipes still may contain nitrites due to a chemical reaction in processing. For example, celery juice powder chemically changes during curing (as it is a curing agent). I think it's beet juice powder that has the same reaction. Most of the time you find "cured" meats containing the added nitrites and "uncured" containing the "natural" curing agents. The difference in name is all down to USDA labeling rules.

0
345c1755efe005edd162b770dc6fb821

(8767)

on November 08, 2011
at 07:15 PM

I make my own sausage (breakfast) with ground pork. Its the only way I could eat it. I have also played with chicken sausage, but not the same.

I make patties and freeze uncooked and in portion sizes.

I also do the same with meatballs but cook those before freezing (I make a variety, Italian style, Chinese style).

Its a full day of cooking but worth it if you can't get it locally.

0
698db94d83dee10d6ada8cc0128d45fc

(1048)

on November 08, 2011
at 03:26 PM

For those living in Toronto Ontario the chain 'The Healthy Butcher' sells sausages that are prepared in a variety of ways. There are at least 30-50 varieties depending on seasonality, and popularity but depending on the sausage they are labelled any combination of 'No Sugar', 'No Dairy', 'No Wheat/Breadcrumbs', 'No Gluten', 'No Soy' etc and at any time you wan't to know the ingredients of anything they sell you can ask and they print it out, they are the best butcher I have ever been to.

Speaking of I am currently enjoying a chorico sausage no gluten/sugar/dairy from my butcher. All the meat is at the very least antibiotic and hormone free from local farms, and if you have a special request they will pretty much make you anything you want excluding ingredients you don't want. I had them make me some traditional English breakfast sausages (which usually come with breadcrumbs and sugar) without any of the crap and they were awesome!

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on November 08, 2011
at 09:39 PM

Yeah Toronto...

0
B0fe7b5a9a197cd293978150cbd9055f

(8938)

on November 08, 2011
at 02:25 PM

I eat sausages once every 2/3 days, though I am gonna try replacing them with wild meat while it's hunting season. The sausages I buy have grass-fed meat, a natural casing, no nitrates. The only bad news is the 5-10g of dextrose for every kilo, and the added eggs (1 egg for 1 kilo of meat).

If I wouldn't eat sausages though, I would have a very hard time getting affordable meat and enjoying what I eat. Sure I am paleo, but that doesn't mean I'm gonna eat liver and fish every day :)

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