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Bridgford Bridgford Smokehouse Sausage Sticks Original Recipe

Bridgford Smokehouse Sausage Sticks Original Recipe

84Clean

Ingredients · 7

GoodCautionAvoid

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Common questions

Is Bridgford Smokehouse Sausage Sticks Original Recipe healthy?

Bridgford Smokehouse Sausage Sticks Original Recipe scores 84/100 on Tallow — our clean band. That number comes from what is on the label: the ingredients, how processed it is, and what it is packaged in. It is not a verdict on your diet — Tallow does not weigh calories, portion size or how often you eat it, so a high score means the ingredients are clean, not that the food is unlimited.

What is in Bridgford Smokehouse Sausage Sticks Original Recipe?

Bridgford Smokehouse Sausage Sticks Original Recipe lists 7 ingredients, starting with Pork, Beef, Chopped Parsley, Cane Sugar and Spices. Ingredients are listed in descending order by weight, so the first few make up most of what you are eating.

Does Bridgford Smokehouse Sausage Sticks Original Recipe contain seed oils?

No. Nothing in Bridgford Smokehouse Sausage Sticks Original Recipe’s ingredient list matches a seed oil — canola, soybean, corn, cottonseed, grapeseed, sunflower, safflower, rice bran or peanut oil, or an unspecified "vegetable oil".

How processed is Bridgford Smokehouse Sausage Sticks Original Recipe?

Bridgford Smokehouse Sausage Sticks Original Recipe is NOVA group 3: processed, but not ultra-processed. NOVA runs 1 to 4, where 1 is whole food and 4 is ultra-processed.

How does Bridgford Smokehouse Sausage Sticks Original Recipe compare to other jerky & meat snacks?

At 84/100 Bridgford Smokehouse Sausage Sticks Original Recipe sits in our top band, among the better jerky & meat snacks we have scored. A higher-scoring option in jerky & meat snacks is Brooklyn Biltong Naked Classic Tender Steak Slices at 95/100.

Is Bridgford Smokehouse Sausage Sticks Original Recipe organic?

Bridgford Smokehouse Sausage Sticks Original Recipe is not certified organic in our data.

Full methodology: how we score products.

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