Histamine Tracker
Sausages
Sausages vary widely — fresh raw sausages are much lower in histamine than cured, smoked, or fermented varieties.
The histamine level in sausages depends almost entirely on how they're made and how long they've been stored.
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Processing type — fresh, unsmoked sausages made from minced meat have relatively low histamine; cured, smoked, or fermented sausages (like salami, pepperoni, or chorizo) can be much higher
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Additives and spices — many commercial sausages include wine, vinegar, or spice mixes that may add to the histamine load beyond what the meat itself contributes
Freshly made, plain sausages with simple ingredients are generally the most tolerable option in this category.
Track your reactions to sausages in Histamine Tracker. Log meals and symptoms to spot the patterns that matter for your body.
For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)