Purity Mild Portuguese Brand Sausage — ENGINEERED

Name: Purity Mild Portuguese Brand Sausage
Brand: Purity

Munch or Dump rates Purity Mild Portuguese Brand Sausage by Purity ENGINEERED — score 30/90.

Cured, processed pork sausage built on a stack of sodium curing salts plus sodium nitrite — a WHO Group 1 carcinogen. The 'No MSG' badge distracts from what's actually inside.

Why this verdict

Sodium nitrite — processed meat cured with it is a WHO Group 1 carcinogen
Stacked sodium additives: phosphate, acetate, diacetate, erythorbate
High in sodium (~410mg/serving) and saturated fat (15g)
Added sugar in a savory cured meat
'No MSG' badge distracts from the real additive load

Ingredients (13)

Pork (moderate) — Fatty cured pork; high in saturated fat as prepared here.
Water (safe) — Dilutes the vinegar to a usable acidity. Inert.
Salt (moderate) — Common seasoning but can contribute to high sodium intake.
Paprika (safe) — Spice and natural color, harmless.
vinegar (safe) — Acidulant and traditional flavor, fine.
Sugar (concerning) — Second ingredient and the dominant nutritional driver; added sugar in liquid form spikes blood glucose and adds empty calories.
GARLIC (safe) — Whole-food seasoning.
Sodium Phosphate (concerning) — Water-binder/texturizer; added phosphates are linked to cardiovascular and kidney strain at high intake.
Sodium acetate (moderate) — Preservative/acidity regulator, adds to sodium load.
SODIUM DIACETATE (moderate) — Antimicrobial preservative, part of the sodium-additive stack.
SODIUM ERYTHORBATE (moderate) — Cure accelerator that works with nitrite; generally low-risk itself but signals heavy curing.
black pepper (safe) — Whole spice; piperine helps nutrient absorption.
Sodium Nitrite (harmful) — Curing agent; in processed meats it forms nitrosamines and is tied to colorectal cancer (WHO Group 1).