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Johnsonville Beef Brats
Photo: Open Food Facts contributors (CC BY-SA)

Sausages

Johnsonville Beef Brats

14 oz

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains nitrites or nitrates
  • Contains added sugars
  • Contains artificial flavors
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Why it scores 16

Johnsonville Beef Brats scores 16 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. Sugar: 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.

Better sausages

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

The Receipt

Beef Brats

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Sodium nitrite
    Regulatory IARC classifies ingested nitrate or nitrite under conditions that result in endogenous nitrosation as Group 2A; it classifies processed meat as Group 1. [4][5][6][7][8]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [9]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring, industrial protein and industrial sugar or starch hydrolysate. [9]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 10.5 g / 100 g
    Strong High in saturated fat. Counted at half for this whole-food category. [10]
  • Salt 2.6 g / 100 g
    Strong Very high in salt. [11]
  • Energy 316 kcal / 100 g
    Info Energy-dense for its weight. Counted at half for this whole-food category. [2]
  • Protein 12.3 g / 100 g
    Info A good source of protein. [2]
subtotal−12
TOTAL 16Bad

100 − 84.5 = 15.5 → 16

Can’t score above 79. Contains corn syrup, an ingredient of high concern. [1][2][3][4][5][6][7][8]

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

GTIN 00077782029833 · 2026-08-11

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy316 kcal
Fat28.1 g
Saturated fat10.5 g
Trans fat0 g
Carbohydrates5.3 g
Sugars1.8 g
Added sugars1.8 g
Fiber0 g
Protein12.3 g
Salt2.6 g

Serving: 1 link (57 g)

Ingredients

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

BEEF, WATER, LESS THAN 2% OF THE FOLLOWING: SALT, CORN SYRUP, POTASSIUM LACTATE, SUGAR, SODIUM PHOSPHATE, MONOSODIUM GLUTAMATE, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE, NATURAL AND ARTIFICIAL FLAVORS, COLLAGEN CASING

Allergens and diets

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

Always check the package: recipes change.

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  5. Carcinogenicity of consumption of red and processed meat (IARC Monographs Vol. 114 working group summary)

    The Lancet Oncology · December 2015 · IARC

    doi.org

  6. Commission Regulation (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 and the Annex to Regulation (EU) No 231/2012 as regards food additives nitrites (E 249–250) and nitrates (E 251–252)

    European Union (Official Journal) · Oct 6, 2023 · Law

    “the presence of nitrites and nitrates in foods can give rise to the formation of nitrosamines some of which are carcinogenic.”

    eur-lex.europa.eu

  7. EFSA confirms safe levels for nitrites and nitrates added to food

    European Food Safety Authority · Jun 15, 2017 · Agency assessment

    “They concluded that when nitrites are used at approved levels, their contribution to overall exposure to nitrosamines is of low concern for health.”

    efsa.europa.eu

  8. Nitrosamines in food raise a health concern

    European Food Safety Authority · Mar 28, 2023 · Agency assessment

    “Nitrosamines in food raise a health concern”

    efsa.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  10. 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

  11. 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

  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