Does anyone know where to get sausages without preservatives in them? i noticed basically all of them at woolworths/coles seem to have preservative 221 or something in them.
Sausages without Preservatives?
rsingh87 on 02/05/2023 - 16:43
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Talking to people is scary
i tried that and even a lot of local butchers put preservatives in their sausages
You might want to try the local markets as well.
You could buy a meat grinder and make your own. And if you're not sensitive to sulphites like 223 then you could just get over your aversion to E numbers. I'll let Chat explain:
Sodium metabisulfite is a commonly used preservative in the food industry, including in sausages. The compound is used to prevent spoilage, discoloration, and bacterial growth, which can help extend the shelf life of the product. However, some people may be sensitive to sulfites, which are present in sodium metabisulfite, and can experience adverse reactions.
Sulfite sensitivity is relatively rare and affects approximately 1% of the population, primarily those with asthma. Symptoms of sulfite sensitivity can include hives, itching, nausea, abdominal pain, diarrhea, and difficulty breathing. In severe cases, sulfite sensitivity can cause anaphylaxis, a life-threatening allergic reaction.
However, the use of sodium metabisulfite in food is regulated by government agencies, and the levels used are generally considered safe for consumption. The U.S. Food and Drug Administration (FDA) sets limits on the amount of sulfites that can be used in foods, and manufacturers are required to list the presence of sulfites on food labels when they are present at a certain concentration.
In conclusion, while some people may be sensitive to sulfites, the use of sodium metabisulfite as a preservative in sausages and other foods is generally considered safe and is regulated by government agencies.
I believe anything labeled "22x" preservatives have some or the other kind of sulfites. My friend has serious allergies to sulfites, so very careful with what I bring home since she is here almost every evening.
Is it just Sodium sulphite that you are scared of? I think all sausages will have sodium chloride as a preservative.
It would make more sense to ask how much preservative is used. The potential problem is when you consume too much. Of there is not enough and you get food poisoning :)
Is it just Sodium sulphite that you are scared of?
I think all sausages will have sodium chloride as a preservative.
One of these is not like the other
Duh! OP said "221 or something". Yes, preservatives do differ, (see AustriaBargain's post) so he should be specific.
The "or something" suggests an uniformed fear. Education can help that.P.S. It also makes a big difference what sort of sausage. Those with fresh meat and short use-by dates that you cook are likely to be healthier, and use less preservatives, than more processed meats like salami.
Sodium chloride is table salt… But that's not sodium sulphite
Food Standards Australia New Zealand says that for most of the population, consuming sulphites is perfectly safe. They do make exceptions, however, writing that “some sulphite-sensitive people, many of whom also have asthma, may react to sulphites with allergy-like symptoms.”
@spackbace: Yes, AustriaBargain posted that already, and that E223 avoids that issue.
I notice the fresh sausages I buy from my local supermarket use E223, and not sodium sulphite.Did you miss the point that table salt is a preservative? So is sugar. Try to blindly avoid all preservatives would be dumb. But avoiding E221 is easier.
yeah good point, is there a way of knowing which ones only use a small amount?
Proper fresh sausages are fine. Imported fermented/dried sausages (e.g. salami) are more likely an issue.
You could dissolve some and so a titration :-)
seem to have preservative 221 or something in them.
that other something must be meat
Maybe
Cant you just get the organic sausages from the supermarkets?
Also cannot google
even the ones that say organic seem to have preservatives in them on the ingredient list
will try paddock farm when in the area thanks!
Cleavers sausages in some Coles and Woolies- and some also have no hot spices. I know your pain- I am sensitive to some preservatives (migraines) and allergic to spices to sausages are painful :p
thanks but they only seem to make beef sausages and im after pork or chicken!
If you have SIBO, sulphites are a no no
I thought sodium nitrate/nitrite is the killer.
I believe the Cleaver’s range is https://www.coles.com.au/product/cleaver's-beef-sausages-pal… available at woolies or coles
Also some of the woolies macro range https://www.woolworths.com.au/shop/productdetails/133861
Outside of the supermarket there’s heaps of companies that do organic meats which will usually be preservative free. If you search for preservative free sausages you’ll find them.
thanks but I probably should of menti :(oned i would prefer pork or chicken sausages and these only come in beef :(
While a bit exxy, these guys make a range of smallgoods that are fodmap friendly and completely free of phosphates and fillers. Available online, in-store (Malvern) and some Coles & Woolies.
I feed my kids the natural Viennas and they don't know the difference! (also, much less salty that other hot dogs)
Anything here beginning in "natural": https://www.continentalkosherbutchers.com.au/burgersandsausa…
eg.
https://www.continentalkosherbutchers.com.au/burgersandsausa…
https://www.continentalkosherbutchers.com.au/burgersandsausa…
https://www.continentalkosherbutchers.com.au/burgersandsausa…
https://www.continentalkosherbutchers.com.au/burgersandsausa…
https://www.continentalkosherbutchers.com.au/burgersandsausa…Thanks these look good they are only available in two coles in western australia but will pick them up when in the area!
If you are allergic to nitrites or nitrates, you better stay away from these - they contain celery extract.
u might be able to order online
Organic does not mean free of allergy causing preservatives. As an example, some manufacturers use celery powder / juice / extract instead of commercial grade sodium nitrite / pink salts and claim their products are preservative free. The opposite is true and given that concentration of the nitrites in these organic ingredients are unknown, you often end up with more preservative in the product.
I recommend that if you suspect that you have allergies to food ingredients, you see your GP to get a referral to see an immunologist. They'll be able to help you determine what is actually causing issues, what you should avoid and how you can manage your symptoms.
Otherwise, cooking / table salt is a good enough short term preservative for home made sausages. If you practice good hygiene, use quality ingredients and consume the goods within a week or so you can churn out some awesome sausages with a bit of effort and minimal amount of equipment.
A good rule of thumb is that if a sausage looks pink, "fresh" or appealing and has a use by date of more than a few days, it's probably loaded with preservatives. Preservative free sausages will oxidise very quickly and turn grey / tan - most people will think they are off because of the appearance. Smelling the product is a much better quality indicator that just the appearance.
Talk to your local butcher…?
Heaven forbid