I've found that fresh Italian sausages tend to be sugar- and filler-free (no wheat crumbs or milk powder). Also .. I've noticed that the "major name" brands of salt-reduced bacon tend to have less sugar in them too, or even no sugar at all. Just a note though ... without all that salt and sugar, it tends to spoil quicker. I will often cook a whole package at once, then wrap and freeze portions that are quick to thaw and heat, or use in a salad, omelette, etc.

Doreen