/ / Smoked Chicken Sausage (10 - 1 lb packs)

Smoked Chicken Sausage (10 - 1 lb packs)

Contains sodium nitrite

Chicken sausage made with chicken, spices and a collagen casing, then smoked in wood-burning smokehouses. It contains sodium nitrite and has 380 mg sodium per 2 oz.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo phosphatesNo gums or thickenersNo gluten ingredients
$55.00 10 x 1 lb · lowest price at HomeStyle Foods
Price and stock checked Oct 30, 2026
Key nutrition facts
140caloriesPer serving · 2 oz (56g)
Protein
10g▼
Fiber
0g
Added sugar
—
Sodium
380mg▲
Saturated fat
3g
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Chicken, Salt, Spices, Spice Extractives, Sodium Nitrite, Collogen Casing
69 / 100
Fair Scored automatically
Weighted as processed meatHigh confidence · Scored on 11 of 11 inputs, 1 claim verified
Nutrition · counts 20%84
Ingredients · counts 25%85
Processing · counts 25%58
Sourcing · counts 15%70
Transparency · counts 15%64
Why it scores 69
Nutrition 84 · Compared with other processed meats: less sodium (380 mg), less protein (10 g); no added sugar per 2 oz
Ingredients 85 · Sodium or potassium nitrite (additive, −15); no dyes or artificial sweeteners
Processing 58 · Smoked sausage with spices, casing and sodium nitrite
Sourcing 70 · The brand says the sausage is smoked in wood-burning smokehouses
Transparency 64 · Complete ingredient list and a stated smokehouse method; no farm details
Contains sodium nitrite
380 mg sodium per 2 oz
Evidence behind the Ingredients deductions
Varies by additive−15 for sodium or potassium nitrite
Capped at 69 · Processed meat (bacon, deli meat, sausage, jerky)
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Chicken Salt Spices Spice Extractives Sodium Nitrite Collogen Casing
6 ingredients 1 to avoid
Sourcing

Origin not disclosed on the product page.

Additives1 additive · 1 high risk
Sodium or potassium nitrite (E250, E249)PreservativeHigh risk
Can form nitrosamines in cured meat; IARC classifies processed meat as carcinogenic (Group 1), with nitrites a likely contributor.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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