A recent research has unveiled that those in the business of catering use excess salt in a number of sausage brands. This revelation was made by researchers at Consensus Action on Salt and Health (Cash).

For the study, Cash conducted a test upon 300 sausages. During the study the researchers found that by eating sausages in the breakfast a consumer consumes about 6g of salt. According to the researchers, Sainsbury's and Richmond sausages contains highest level of salt as compared to others.

The campaign director and nutritionist at Cash, Katharine Jenner, said, "We found enormous differences in salt content of sausages, regardless of the flavor, cost or meat content, showing that the hidden salt is completely unnecessary”. It has been told that excessive consumption of salt can cause a number of disorders including vomiting, high blood pressure and heart attacks.

The researchers have found the popular brand Richmond was the worse manufacturer of sausages as it contains highest amount of salt compared with any other sausage brand. Acknowledging the findings of the study, Victoria Taylor, senior dietician at the British Heart Foundation, has recommended that all food products should carry labeling in which the ingredients and the quantity of the ingredients must be mentioned.