A guide for butchers to make sausages healthier

Trading Standards have recently launched the Better Butchers Bangers process to get independent butchers thinking about the salt content in their sausages and help them reduce salt if necessary. The process enables butchers to significantly reduce salt levels in their sausages without reducing the quality or flavour, and is even suitable for butchers using ready made seasonings.  Taste trials carried out by Norfolk butchers established that on average two thirds of customers preferred the ‘new’ sausages to the ones the butcher usually made, which is great news for butchers and customers alike.  As an added bonus there are also savings to be made on production costs.

Sausages are in the top 3 food categories that contribute lots of salt to the diet simply because they are so salty, the Food Standards Agency estimate that 88% households eat sausages regularly.

As a butcher, you can find useful information about the Scheme below.

Guidance notes on the Salt Aware Scheme and the Better Butchers Bangers process (paste method)

Presentation on The Salt Aware Scheme and the Better Butchers Bangers process

Butcher’s salt calculator instructions

Butcher’s salt calculator

Salt Aware Poster

 Salt Aware window sticker