The completely edible sausage salad or jelly comprises a weighed portion of finely chopped sausage, vegetables, hard boiled eggs and/or cheese plus an aqueous or gelled sauce which fills the spaces between the solid pieces. The composition is filled into air-tight, sealed containers as a pasteurized complete preserve. The sausage comprises slices of homogeneous sausage mass and the aqueous (preferably clear) sauce has pH <4.5. The solids preferably comprise 50% by wt. of the composition, and aÂ‰Â¥50% of solids are sausage. The sausage preferably contains milk proteins and (preferably) has no surface fat layer. The product can be stored for a long time without spoilage, and has good flavour and low calorific values. The sausage does not require presterilization.