Sausages have been around for thousands of years - they were first mentioned by the Greek poet Homer, and they remain one of the most popular foods in the UK.
Although sausages are delicious and economical, they aren't necessarily associated with good health.
Processed meats, which contain added salt and other additives, have been associated with an increased risk of an early death linked to conditions such as cardiovascular disease.
Researchers suggest that an excess of chemicals known as nitrites often found in processed meats are harmful – these chemicals are thought to be converted into cancer-causing compounds in the body.
Sausages have also earned a bad reputation for containing high levels of salt and saturated fats, both of which lead to hypertension (high blood pressure) and high cholesterol level (hypercholesterolaemia).
Tasty sausage wraps
Grill or bake one to two good-quality sausages and heat up one wholemeal tortilla.
Then mash up one small avocado, and add 1 tbsp fresh lemon juice to the avocado mixture. Spread the avocado mixture onto the tortilla, add some shredded lettuce and then place one to two sausages on top of the vegetables.
Finally add one heaped tablespoon of spicy salsa, roll up the tortilla and enjoy!
Do healthy sausages exist?
Encouragingly, this year, for the first time there is a 'healthy eating' category in the annual BPEX (a division of the Agriculture and Horticulture Development Board) Sausage of the Year awards.
This healthy eating category includes reduced fat, MSG-free, nitrite-free, gluten-free and low-salt varieties of sausages.
The healthier sausage has arrived!
Choosing and cooking your sausages
If you're a sausage lover, consider healthy ways to enjoy sausages. Opt to grill sausages instead of frying them to keep fat intake to a minimum.
Also, choose low-fat options or pick speciality sausages made with meat that is naturally lower in saturated fat.
Turkey sausages are delicious and contain less fat and cholesterol than the pork and beef variety. Chicken sausages are also leaner – they may contain up to 75 per cent less fat than traditional bangers.
Grill or bake some sausages and vegetables such as carrots and courgettes – cut the vegetables and sausages into chunky bite-sized pieces. Using long wooden skewers, slide the sausage and vegetable chunks onto the skewers.
Use three sausage chunks per skewer, and slot a vegetable chunk on either side of each piece of sausage.
If you want to eschew meat altogether, there is now a wide range of vegetarian and vegan sausages on the market, which are delicious in their own right.
Some contain mushrooms and many are protein-derived from soya or other bean varieties. They can be prepared in just the same way as regular meat sausages – place them under the grill or on a barbecue and turn regularly until they are cooked through.
Whatever kind of sausage you pick, always look carefully at the ingredients list.
Look for sausages low in saturated fat, free from MSG, free from artificial ingredients, eg additives and preservatives, reduced salt content and non-cured varieties.
The curing process involves a high amount of salt, which researchers suggest may increase the risk of high blood pressure, stroke and heart disease.
Fry half an onion in a small amount of oil with 1 tsp freshly grated ginger and 1 tsp freshly grated garlic.
To this mixture add 1 regular sized can of chopped tomatoes, 1 finely sliced green chilli, one to two sliced green or red peppers or a combination of both colours, ½ tsp turmeric powder, ½ tsp red crushed chillies, ¼ tsp black pepper and salt to taste.
Next add six to eight sausages into the tomato-based sauce with a few splashes of water and cook until sausages are cooked. Serve with brown rice and a mixed salad.
Don't undercook your sausages
If you're planning a barbecue, be sure to cook sausages thoroughly to avoid food poisoning. Food poisoning may occur after eating undercooked food containing various strains of bacteria, viruses and environmental toxins.
Symptoms include nausea, vomiting and diarrhoea. Always wash your hands before handling food and ensure that your sausages are thoroughly cooked – not black on the outside and raw within.
When buying raw meat such as fresh sausages, ensure that these food items are immediately put into a refrigerator or into a freezer for long term storage - this should slow down bacterial growth.
Another tip is to defrost food items in the refrigerator not on kitchen countertops, as defrosting at room temperature may encourage bacterial growth.
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