Sausage, beef, grilled

Sausage (thick or thin) commonly containing minced beef, wheat flour, salt, rice flour, mineral salts, preservative, spices, and water. Sausages pricked and grilled under hot grill, turning frequently for 12 minutes.

The majority of nutrients including proximates, vitamins, sugars, fatty acids, organic acids and tryptophan are derived from a composite of 10 purchases of beef sausages grilled without oil/fat after purchase, purchased nationally from a supermarket or butcher store in each state and territory capital city and 2 regional centres in NSW and QLD (2006 - Key Foods Program). Minerals determined in the 10 individual purchases from the same program. Folate determined in regular thick and thin beef sausages (4 x supermarkets, 2 x butchers shops), purchased in Sydney (2005 - Arcot, J., Folate Analysis in Selected Foods). Trace elements derived from 10 purchases of beef sausage purchased from supermarkets throughout Australia (1 x NSW, 2 x SA, 2 x WA, 2 x NT, 3 x ACT) (2004 - 22nd ATDS). Heavy metals determined in 9 purchases of beef sausages purchased nationally (1998 - 19th ATDS; 2000 - 20th ATDS).