Q: "I know sausages are high in fat, but when I prick and pre-cook them, hardly any fat comes out. Does this mean they’re lower in fat?"
B. Frantel, via email
A: Senior nutritionist Rose Carr responds:
"With some reduced-fat sausages, you may not see fat coming out when you pre-cook them. Or the sausages may contain an ingredient which emulsifies (binds) the fat to the other ingredients. Some sausages may be mechanically emulsified, which means the ingredients have been blended into small particles in a way which binds the mixture together.
Pre-cooking sausages is always a good idea to help ensure they are cooked through without being charred. Sausages were, traditionally, high in fat, but these days, some can have as little as six grams of fat per 100 grams (i.e. six per cent fat). Others are over 20 per cent fat, and as a rule of thumb, about half of that is saturated fat."