Firstly why are they so white, should uncooked pork not be pink or grey in colour?
Secondly what has been done to them so that the fat does not render when cooking?
I use a halogen grill and using saucisses fumées or saucisses de Toulouse lots of fat drips out, so much so that I have to avoid overcooking them, I have some saucisses,allemande pur porc and nothing not even water vapour comes out when cooking, they are 90% viande de porc and the taste is 100% cardboard apart from the spices. Yet they are 24% mat grasses.
Cant see any other dodgy ingrédients, what is the deal?