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Cooking Methods
Comparison of cooking Methods
The FSA looked at the impact of different cooking methods. The figures below are based on an analysis of a basket of standard pork sausages with 50-70% meat content.
Should you "prick" or "not prick" your sausages?
Well the figures above show clearly that pricking sausages, or barbequing is the healthy option. However Westaway sausages are made with meat and associated inter-muscular fats that do not render As a result they maintain their succulence and also have on average 20% less fat regardless of whether you prick or not!
Comparison of cooking Methods
The FSA looked at the impact of different cooking methods. The figures below are based on an analysis of a basket of standard pork sausages with 50-70% meat content.
| Cooking method | Calories (per 100g) | Fat (g per 100g) | Protein (g per 100g) |
| Grilled (unpricked) | 306 | 19.9 | 16.8 |
| Grilled (pricked) | 284 | 18.9 | 14.7 |
| Fried | 285 | 20.8 | 12.8 |
| Baked | 298 | 19.9 | 15.4 |
| Barbecued | 292 | 18.1 | 14.7 |
Should you "prick" or "not prick" your sausages?
Well the figures above show clearly that pricking sausages, or barbequing is the healthy option. However Westaway sausages are made with meat and associated inter-muscular fats that do not render As a result they maintain their succulence and also have on average 20% less fat regardless of whether you prick or not!
