Hong Kong’s beloved winter comfort foods—claypot rice, glutinous rice, and turnip cake—rely heavily on Chinese sausages (臘腸) as a key ingredient. But a new investigation by the Consumer Council has uncovered troubling truths about these festive staples.
In its latest report published in Choice Magazine issue 566, the Consumer Council purchased and tested 30 samples of Chinese sausages from supermarkets, department stores, specialty shops, herbal medicine outlets, and dried goods stores across Hong Kong. The findings reveal that every single sample is classified as high in sodium, more than 80 percent are high in sugar, and all but one are high in fat. Even more concerning, six samples contained banned dyes, and two exceeded safety limits for plasticizers.
The Scope of the Investigation
The Council collected 16 pre-packaged and 14 non-pre-packaged sausage samples, with claimed origins ranging from Hong Kong and mainland China to Singapore and Canada. Prices for pre-packaged varieties varied significantly—from HK$11.00 to HK$39.70 per 100 grams, a difference of roughly 2.6 times. Non-pre-packaged samples ranged from HK$12.90 to HK$37.00 per 100 grams after conversion.
High Fat, Sodium, and Sugar Across the Board
According to the Centre for Food Safety’s guidelines, any food containing more than 20 grams of total fat per 100 grams is considered “high fat.” Twenty-nine of the 30 samples fell into this category, with total fat content ranging from 21.7 to 47.0 grams per 100 grams. The highest fat content was found in Tai Sang (大生) Seafood Three-Flower Sausage, while the highest saturated fat level belonged to Emperor King (皇上皇) Fufeng Sausage. The only sample that narrowly avoided the high-fat label was Good Store (好棧) Selected Three-Flower Sausage, which contained 19.4 grams per 100 grams—just shy of the 20-gram threshold.
The World Health Organization (WHO) recommends that an adult consuming 2,000 calories daily should limit total fat intake to about 22.2 grams per meal. Eating just one piece of the highest-fat sample—Tai Sang’s Seafood Three-Flower Sausage—would deliver 23.5 grams of fat, exceeding that limit. Excessive fat consumption increases risks of heart disease, obesity, hypertension, diabetes, and certain cancers.
Even sausages marketed as “lean” failed to escape the high-fat category. All eight samples featuring the word “lean” (瘦) in their descriptions were still classified as high fat, with total fat ranging from 21.7 to 35.9 grams per 100 grams. The non-pre-packaged On Kee (安記) “Extra Lean” Sausage contained 35.9 grams of fat per 100 grams. The Council warns consumers not to rely solely on product claims or shelf descriptions when seeking lower-fat options.
Sodium Levels Exceed Safe Limits
Every single sample qualified as “high sodium,” defined as containing more than 600 milligrams of sodium per 100 grams. Actual sodium levels ranged from 1,258.5 to 1,971.6 milligrams per 100 grams—exceeding the threshold by one to over two times. The highest sodium content was found in Cheung Tak (祥德) First-Class Sausage King, while the lowest was in 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. Eating just one piece of Cheung Tak’s sausage would deliver 1,029.2 milligrams of sodium—more than half the daily recommended limit. Excessive sodium intake is linked to hypertension, stroke, and cardiovascular disease.
Sugar Content Raises Concerns
More than 25 samples—over 80 percent—qualified as high sugar, defined as containing over 15 grams per 100 grams. Sugar content ranged from 8.6 to 25.9 grams per 100 grams. The sweetest sample was Hong Kong Wing Wah (香港榮華) Selected Lean Pork Sausage, with 25.9 grams of sugar per 100 grams. The lowest was Dai Zee (大棧) Canadian All-Natural Sausage, at just 8.6 grams.
Based on WHO guidelines, an adult consuming 2,000 calories daily should limit free sugar intake to under 50 grams per day, or about 16.7 grams per meal. Eating one piece of Wing Wah’s sausage would provide 14.2 grams of sugar—85 percent of the per-meal limit. High sugar consumption is associated with obesity, heart disease, hypertension, and diabetes.
Banned Dyes Found in Six Samples
Six non-pre-packaged samples tested positive for colorants prohibited in food in Hong Kong. One sample contained Red 2G, a dye that can produce the metabolite aniline, which the European Food Safety Authority deemed potentially carcinogenic in 2007. Hong Kong banned its use in food in 2008. The affected sample was Mong Kok Kam Wong Chinese & Western Medicine Wholesale (旺角金旺中西藥批發行) Local Extra Lean Three-Flower Sausage.
Five samples contained Rhodamine B, also known as Rose Red, which is similarly banned for food use in Hong Kong. These included sausages from Kam Yuen Grocery (金源南北雜貨), Sang Hing Preserved Meat (生興臘味雜貨), Kam Cheung Ho (錦祥號臘味), Kui Lee Sauce Shop (鉅利醬園), and Sam Hing Lung Preserved Meat (三興隆臘味).
Plasticizer Contamination Detected
Two samples exceeded the Centre for Food Safety’s action level of 0.3 milligrams per kilogram for the plasticizer DBP. Yue Hwa (裕華) Gold Medal Sausage contained 0.42 mg/kg, while Shang Pin (尚品) Secret Recipe Sausage King contained 0.66 mg/kg. (Note: The Shang Pin product has since been removed from shelves.)
The Council noted that for the higher-contaminated sample, eating one sausage would result in ingesting 0.033 milligrams of DBP. A 60-kilogram adult would need to consume 18.2 sausages daily to exceed the European Food Safety Authority’s tolerable daily intake of 0.6 milligrams, suggesting the health risk from normal consumption is low.
Top Performers: Four Samples Earn 4.5-Star Ratings
Despite the widespread issues, four pre-packaged samples achieved the highest overall rating of 4.5 stars:
- Imperial Bird’s Nest (官燕棧) Classic Premium Sausage King
- Upstairs (樓上) Guangdong-Style Sausage
- Dai Zee (大棧) Canadian All-Natural Sausage
- Yan Yu Tong (仁御堂) Royal Selected Sausage King
One sample, On Kee (安記) Premium Sausage King, earned a 4-star rating.
Expert Tips for Choosing Quality Sausages
Local bakery chain Kee Wah Bakery (奇華餅家) has shared six practical tips for selecting safe, delicious sausages:
- Check ingredients: Quality sausages use fresh poultry liver for duck liver sausages and pure pork for others. Minimal additives and fillers indicate better quality.
- Verify origin: Different regions produce distinct flavors. Look for organic or antibiotic-free certifications.
- Examine casing sheen: A natural gloss—neither too greasy nor too dry—reflects good texture and taste.
- Smell before buying: Non-vacuum-packed sausages should emit an appetizing aroma, not just an oily odor.
- Inspect packaging: Quality sausages should be vacuum-sealed immediately to preserve freshness.
- Compare production and expiry dates: Always check dates to ensure consumption within the optimal period.
Practical Takeaways for Consumers
The Consumer Council offers four key recommendations for enjoying Chinese sausages responsibly:
- Maintain dietary balance: Given the high fat, sodium, and sugar content, consume sausages in moderation.
- Limit children’s intake: Sausages contain nitrates or nitrites, to which young children are particularly sensitive.
- Store in the refrigerator: Proper storage extends shelf life and maintains quality.
- Remove the string: Before cooking, cut off the section where the sausage is tied, as it may contain contaminants.
What This Means for Hong Kong Food Lovers
As autumn and winter approach, dishes like claypot rice, glutinous rice, and turnip cake will once again grace Hong Kong tables. The Consumer Council’s findings serve as a crucial reminder that even beloved traditional ingredients require careful scrutiny. While the occasional indulgence is unlikely to cause harm, regular consumption of these high-fat, high-sodium, high-sugar products could contribute to long-term health issues.
For those seeking healthier options, the four 4.5-star rated samples offer a starting point. However, consumers are encouraged to read nutrition labels, question marketing claims, and prioritize moderation. The Council also advises storing sausages in the refrigerator and removing the tied string portion before cooking.
As the city prepares for another season of steaming claypot rice and fragrant glutinous rice dishes, this report empowers Hong Kong diners to make informed choices—preserving tradition without compromising health.