Hong Kong’s Consumer Council has delivered a stark warning to lovers of traditional Chinese sausages, known as lap cheong, after testing 30 commercially available samples revealed that all are high in sodium, more than 80 percent are high in sugar, and all but one are high in fat. The findings, published in the council’s latest Choice magazine issue, cast a shadow over one of the region’s most cherished autumn and winter ingredients.
The council purchased samples from supermarkets, department stores, specialty cured meat shops, herbal medicine retailers, and dried goods stores. Sixteen were pre-packaged, while 14 were sold loose. Prices for pre-packaged sausages varied widely, ranging from HK$11.00 to HK$39.70 per 100 grams—a difference of approximately 2.6 times. Loose samples, priced by catty or pound, ranged from HK$12.90 to HK$37.00 per 100 grams.
High Fat, Even in ‘Lean’ Varieties
According to the Centre for Food Safety’s guidelines, any food containing more than 20 grams of total fat per 100 grams is classified as “high fat.” Twenty-nine of the 30 samples fell into this category, with total fat content ranging from 21.7 grams to a staggering 47.0 grams per 100 grams. The fattiest sample was Tai Sang’s Seafood Three-Flower Sausage, while Wong Wong Wong’s Fully Rich Sausage contained the highest level of saturated fat.
The only sample that narrowly avoided the high-fat label was Good Store’s Special Selected Three-Flower Sausage, which contained 19.4 grams of fat per 100 grams—still perilously close to the threshold.
Alarmingly, all eight products marketed with the character “瘦” (meaning “lean” or “slim”) also qualified as high fat. Their average fat content stood at 28.5 grams per 100 grams, only marginally lower than the 33.0 gram average across all samples. One loose sample, On Kee’s “Extra Lean” Sausage, contained 35.9 grams of fat.
The World Health Organization recommends that an adult consuming 2,000 calories daily should limit fat intake to about 22.2 grams per meal. Eating just one stick of the highest-fat sample would deliver 23.5 grams of fat—exceeding that limit in a single serving. Excess fat consumption is linked to heightened risks of heart disease, obesity, hypertension, diabetes, and certain cancers.
All Samples Exceed High-Sodium Threshold
Every sausage tested was classified as high sodium, defined as more than 600 milligrams of sodium per 100 grams. Actual sodium levels ranged from 1,258.5 milligrams to 1,971.6 milligrams per 100 grams—between one and two times the threshold. The saltiest sample was Cheung Tak’s First-Class Sausage King, while the least salty was On Kee’s Extra Lean Sausage.
The WHO advises adults to consume less than 2,000 milligrams of sodium daily, or about 667 milligrams per meal. One stick of the highest-sodium product would provide 1,029.2 milligrams of sodium—half the daily recommended limit. Chronic overconsumption of sodium increases the risk of hypertension, stroke, and cardiovascular disease.
Sugar Content Raises Additional Concerns
More than 80 percent of the samples—25 out of 30—qualified as high sugar, meaning they contained over 15 grams of sugar per 100 grams. Values ranged from 8.6 grams to 25.9 grams. Hong Kong Wing Wah’s Premium Lean Pork Sausage topped the list at 25.9 grams of sugar per 100 grams, while Dai Zhan’s Canadian All-Natural Sausage had the lowest at 8.6 grams.
Based on WHO recommendations, an adult should limit free sugar intake to 50 grams per day, or roughly 16.7 grams per meal. A single stick of Wing Wah’s sausage contains 14.2 grams of sugar, consuming 85 percent of the per-meal allowance and 28.4 percent of the daily limit. Excessive sugar intake is associated with obesity, heart disease, hypertension, and diabetes.
Banned Dyes Detected in Six Samples
Six loose samples were found to contain colorants prohibited in food products in Hong Kong. One sample tested positive for Red 2G, a dye capable of imparting a cherry-red to blood-red hue. The European Food Safety Authority flagged Red 2G in 2007 after animal studies suggested its metabolite, aniline, may be genotoxic and potentially carcinogenic to humans. Hong Kong banned its use in food in late 2008.
The affected product is Mong Kok Kam Wong Chinese & Western Medicine Wholesale’s Local Extra Lean Three-Flower Sausage.
Five other samples tested positive for Rhodamine B, also known as rose red, another dye prohibited in food. These include sausages from Kam Yuen Grocery, Sang Hing Preserved Meat Grocery’s Gold Medal Sausage King, Kam Cheung Ho Preserved Meat’s Extra Lean Fresh Meat Sausage King, Kui Lee Soy Sauce’s Extra Lean Sausage, and Sam Hing Lung Preserved Meat’s Extra Lean Cut Meat Sausage.
Plasticizer Exceeds Safety Levels in Two Brands
Two pre-packaged samples contained dibutyl phthalate (DBP), a plasticizer, at levels exceeding the Centre for Food Safety’s action level of 0.3 milligrams per kilogram. Yue Hwa’s Gold Medal Sausage contained 0.42 mg/kg, while Shang Pin’s Secret Recipe Sausage King recorded 0.66 mg/kg. The council noted that the Shang Pin product has since been removed from shelves.
However, the health risk from normal consumption appears low. For the sample with the higher concentration, eating one stick would deliver 0.033 milligrams of DBP. A 60-kilogram adult would need to consume 18.2 sticks daily to exceed the European Food Safety Authority’s tolerable daily intake.
Top Performers: Council’s Highest-Rated Sausages
Despite the concerning findings, four pre-packaged products earned the council’s highest rating of 4.5 stars:
- Imperial Bird’s Nest Ancient Method Classic Sausage King
- Upstairs Guangdong-Style Sausage
- Dai Zhan Canadian All-Natural Sausage
- Yan Yu Tong Royal Selection Premium Sausage King
One product, On Kee’s Special Grade Sausage King, received a 4-star rating.
Expert Tips for Healthier Consumption
The council advises consumers to enjoy Chinese sausages in moderation due to their high fat, sodium, and sugar content. Children, who are more sensitive to nitrates and nitrites commonly found in these products, should limit their intake. Sausages should be stored in the refrigerator, and the string used to tie them should be removed before cooking.
Local bakery chain Kee Wah Bakery offers these six tips for selecting quality sausages:
- Check ingredients: Quality sausages use fresh poultry liver for duck liver versions and pure pork for others. Minimal additives and fillers indicate better quality.
- Know the origin: Different regions produce distinct flavors. Look for organic or antibiotic-free certifications.
- Examine casing sheen: A natural gloss indicates good texture and taste—neither too greasy nor too dry.
- Smell before buying: Non-vacuum-packed sausages should emit an appetizing aroma, not just an oily odor.
- Inspect packaging: Proper vacuum sealing preserves quality.
- Compare dates: Always check manufacturing and expiry dates to ensure freshness.
Looking Ahead
The Consumer Council’s findings serve as a timely reminder for Hong Kongers who eagerly anticipate seasonal dishes like claypot rice, glutinous rice, and turnip cake—all of which rely heavily on Chinese sausages. While these foods remain beloved cultural staples, the council urges the public to practice dietary moderation and to make informed choices when purchasing ingredients.
For those determined to enjoy the flavors of autumn and winter, opting for the highest-rated brands and following expert selection tips can help reduce exposure to excessive fat, sugar, sodium, and potentially harmful additives.