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Johnsonville Original Recipe Breakfast Sausage
Photo: Open Food Facts contributors (CC BY-SA)

Frozen meats

Johnsonville Original Recipe Breakfast Sausage

340 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains added sugars
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Why it scores 22

Johnsonville Original Recipe Breakfast Sausage scores 22 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. Dextrose: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

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The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Original Recipe Breakfast Sausage

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Dextrose
    Strong An added sugar. [1][2][3]
  • Corn syrup solids
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, industrial protein and industrial sugar or starch hydrolysate. [4]
subtotal−21

Nutrition per 100 g

  • Saturated fat 8.2 g / 100 g
    Strong High in saturated fat. Counted at half for this whole-food category. [5]
  • Salt 2.2 g / 100 g
    Strong Very high in salt. [6]
  • Energy 309 kcal / 100 g
    Info Energy-dense for its weight. Counted at half for this whole-food category. [2]
  • Protein 18.2 g / 100 g
    Info A good source of protein. [2]
subtotal−7
TOTAL 22Poor

100 − 78 = 22

Can’t score above 79. Contains corn syrup, an ingredient of high concern. [1][2][3][7][8][9][10][11]

Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [12]

GTIN 00077782002768 · 2026-05-10

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy309 kcal
Fat23.6 g
Saturated fat8.2 g
Trans fat0 g
Carbohydrates3.6 g
Sugars1.8 g
Added sugars0 g
Fiber0 g
Protein18.2 g
Salt2.2 g

Serving: 3 skillet-cooked links (55 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

PORK, WATER, CORN SYRUP, LESS THAN 2% OF THE FOLLOWING: SALT, PORK BROTH WITH NATURAL FLAVORINGS, DEXTROSE, LEMON JUICE POWDER (CORN SYRUP SOLIDS, LEMON JUICE SOLIDS, AND NATURAL FLAVORS) NATURAL FLAVORS, BHA, PROPYL GALLATE, CITRIC ACID, COLLAGEN CASING

Allergens and diets

  • Not vegan
  • Not vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Healthiest frozen meats in the US

More from Johnsonville

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  6. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  7. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  8. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  9. Report on Carcinogens, 15th Edition: Butylated Hydroxyanisole

    U.S. National Toxicology Program · Dec 21, 2021 · Agency assessment

    “Butylated hydroxyanisole (BHA) is reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity from studies in experimental animals.”

    ntp.niehs.nih.gov

  10. List of Select Chemicals in the Food Supply Under FDA Review

    U.S. Food and Drug Administration · Jul 29, 2026 · Regulator

    “The table below includes select food ingredients (including food and color additives), food contact substances, and contaminants under FDA review as of May 12, 2026 .”

    fda.gov

  11. Statement on the safety assessment of the exposure to butylated hydroxyanisole E 320 (BHA) by applying a new exposure assessment methodology

    European Food Safety Authority · Jul 24, 2012 · Agency assessment

    “The Panel concluded that exposure to BHA from its use as food additive based on new exposure estimates does not exceed the ADI of 1 mg/kg bw/day at the mean”

    doi.org

  12. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  13. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  14. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org