Sausages have come in for a roasting from experts.

Analysts say many of our favourite bangers simply don't contain enough meat.

West Yorkshire public analyst Duncan Campbell said some manufacturers were breaking the law in their search for fatter profits.

"People are not getting what they should do in some cases because the most expensive ingredient is meat," he said.

The rogue sausages have come to light as the analysts took food samples from Bradford and the rest of the district to check their contents. They obtained 546 samples and criticised 109 in their quarterly report.

Sausages came joint top of the list with pork pies.

Pork sausages are supposed to have a meat content of not less than 65 per cent.

But one sample had only 55 per cent of meat and others were between six and eight per cent down.

Mr Campbell said: "The quality end of the market tends to have more meat - and lean meat.

"But there are some big manufacturers who try to produce them more cheaply. And also blend fat with meat."

Cornish pasties have also come under attack with one containing 25 per cent less than it should have done.

The label said the pastie should have had 55 per cent pastry and 45 per cent filling. But analysis showed the proportions were 69 per cent and 31 per cent respectively.

Tests also showed problems with pate which broke food regulations by containing sodium nitrate.

Mr Campbell said the use of nitrates as a preservative was limited because of potential risks including the effect on haemoglobin and the chance of causing cancer. But he said the amounts found in the pate were below the level for concern.

He added the preservative was used to enhance the flavour and colour of the products.