Campaign issues red alert over 'too salty' sausages

One in three sausages contains more salt than is recommended by the government, a study has revealed.

Consensus Action in Salt and Health (Cash) carried out research into 300 types of sausages and discovered that by starting the day with two high-salt sausages at breakfast, consumers could unexpectedly be eating half of their daily recommended maximum of 6g salt.

Popular brand Richmond is one of the worst offenders - topping the table of the highest salt sausages with three of its ranges.

The study found that despite a nine-fold difference in the price of sausages, there was no notable difference in the salt content of economy versus standard or premium supermarket ranges.

"Sausages are such a British favourite at meal times that they are the third-largest contributor of salt in the UK diet," said Katharine Jenner, campaign dir-ector and nutritionist at Cash. "It is possible to eat much less salt by reading the label - we found enormous differences in salt content of sausages, regardless of the flavour, cost or meat content, showing that the hidden salt is completely unnecessary."

The research showed that more than one in five products would be given a "red light" for salt if traffic light labelling was used, while only one, a Quorn product, would get a "green light".

Victoria Taylor, senior dietitian at the British Heart Foundation, said: "This survey shows just how much salt could be in our favourite sausages and yet that important information is often hidden in confusing and unhelpful food labels. So whether it's salty sausages, sugary sweets or fatty fast food, we need clear and consistent front-of-pack food labelling so we can all make informed choices to help keep our hearts healthy."

John Saunderson, who runs a butcher's shop in Edinburgh's Tollcross district, said cutting back salt in sausages does not affect the flavour.

"You can get low-salt sausage that's part of a healthy diet, that, like everything else, should be eaten in moderation," he said. "I'm not sure exactly why supermarkets have more salt, it may be a flavour thing or to preserve them for longer.

"In my opinion you are better going to your local butcher, they know exactly what's going into the sausages and they are all prepared fresh and in house."

A spokesman for Richmond Sausages said:

"Contrary to the findings of this report, all Richmond sausages meet the FSA's 2010 salt reduction targets.

"The CASH survey was fundamentally flawed as it failed to recognise that the FSA's salt targets refer to raw products, rather than cooked.

"This type of public report is extremely unhelpful to companies such as ours who are making significant efforts to improve the nutritional profile of their products."