Can you eat sausage with type 2 diabetes?
Sausage in Type 2 Diabetes — a controversial product, but not always forbidden.
Unlike dextrose (pure glucose), sausage does not cause an immediate spike in blood sugar, but it can do harm in other ways: excess fat, salt, hidden carbohydrates, and chemical additives. Let’s figure out how to choose a safer option and avoid harming your health.
🥩 Can you eat sausage with type 2 diabetes?
Sausage does not contain large amounts of pure sugar, so its glycemic index (GI) is usually low — about 30–34 units.
This means it does not lead to a sharp rise in blood glucose.
However, the main problem with processed meats is not carbohydrates but fat, salt, and additives:
Hidden carbohydrates. Manufacturers often add starch, flour, sugar, and milk powder to the mince to improve taste and reduce cost.
Excess fat. Many varieties (especially smoked and dry-cured) can provide up to 40–50% of the daily fat intake in just 100 g. This contributes to weight gain and elevated cholesterol.
High salt content. Boiled sausage contains about 2 g of salt per 100 g, while dry-cured sausage may contain up to 5 g (the full daily limit for a healthy person). For people with diabetes this is undesirable because of hypertension risk.
Food additives. Phosphates, nitrites, flavor enhancers, and thickeners add extra metabolic burden to the body.
Many nutritional guidelines therefore recommend limiting or excluding most sausages from the diet, even those marketed as “diet” varieties.
✅ Which types of sausage are the least harmful?
If you still decide to include sausage in your diet, choose only boiled, low-fat varieties with a simple ingredient list.
| Sausage type | Calories (kcal/100 g) | Fat (g/100 g) | Glycemic index | Composition features |
|---|---|---|---|---|
| “Diabetic” sausage | 228–254 | 22.8 | 0–34 | Beef, pork, butter, no back fat, minimal sugar |
| “Doctor’s” sausage | ~300 | 22.8 | 0–34 | Similar to “Diabetic,” but without butter and slightly more sugar |
| “Milk” sausage | 242 | not specified | 0–34 | Contains milk powder |
| Chicken / Turkey | ~104–106 | 4.2–4.6 (diet versions) | not specified | Preferable due to lower saturated fat |
Avoid completely:
Dry-cured and smoked sausages (salami, cervelat, Krakow-style, etc.) — too fatty, salty, and highly spiced
Liver sausage — unpredictable composition, often low-quality by-products
Cheap hot dogs and frankfurters — maximum soy, starch, and additives, minimal meat
📝 How to choose and eat sausage properly
Read the label. Look for a short ingredient list with meat in the first position. Sugar, starch, and “vegetable protein” (soy) should be absent or minimal.
Check the price. High-quality sausage cannot cost less than raw meat.
Control portions. A safe amount is no more than 100 g, 1–2 times per week, and only as an addition to a meal, not a replacement for meat.
Pair correctly. Eat sausage with vegetables (fresh, stewed, or grilled). Fiber slows absorption.
Do not fry it. Fried sausage adds unnecessary fat. Prefer boiled or steamed.
🏠 The best solution — homemade sausage
The safest way to enjoy sausage is to make it yourself — you will know exactly what it contains.
Simple chicken sausage recipe
You will need:
1 kg chicken fillet, 200 ml milk, 1 egg, a pinch of salt, and a tiny amount of sugar (2–3 g).
Grind the fillet twice in a meat grinder, add the remaining ingredients, and blend until smooth. Place the mixture into a baking sleeve, tie the ends tightly, and cook in boiling water for about 1 hour. Cool in cold water.
Conclusion
Sausage in type 2 diabetes is not the number-one enemy like pure glucose, but it is also far from a healthy product. Treat it as a rare exception: choose carefully, limit portions, and ideally prepare it at home.