The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

► Investigation of the sensory and physiochemical properties of sausages. ► Fat and salt levels tested for colour, moisture, fat, cooking loss and texture. ► Consumer analysis (n = 25), carried out on each product. ► Samples containing 1.4% and 1.0% salt were found to be most acceptable to consumers. ► No preferred fat level indicates fat maybe reduced without negative impact.