Butchers from south Lincolnshire are fighting back after reports sausages are bad for you and could even lead to cancer.
The World Health Organisation has included sausages alongside cured and processed meats as being as harmful to health as asbestos, alcohol, arsenic and tobacco.
It follows the International Agency for Research on Cancer’s claims each 50-gram (1.8-ounce) portion of processed meat eaten daily increases the risk of colorectal cancer by 18 per cent.
However, award-winning butchers from the Spalding area are keen to point out their sausages shouldn’t be linked with the claims because they are not made with processed meats.
Trevor Sharpe, whose shop in Gosberton reclaimed the Lincolnshire SausageFest title in September they last held three years ago, said no processed meat went into his sausages.
He said: “Nothing is even frozen – we use fresh local meat and fresh seasoning. The article is referring to sausages with processed meats but ours are totally different.”
Gary Simpson, of Simpson’s Butchers in Spalding, said; “We have won quite a few awards for our various sausages, including the best Lincolnshire sausage and best speciality sausage both at the Lincolnshire Poacher awards.
“The advantage butchers have is they can control every ingredient that goes into their products by skilled members of staff. This is where provenance and traceability come to the forefront.
“At least we know what goes into our sausages and that we use nothing artificial to bulk up the sausage. I would rather not sell them.”