Sausages have a bad reputation. They are essentially ground meat (or ground meat byproducts), stuffed into an animal intestine skin, or more recently it could be a synthetic skin. Good sausages are fundamentally just meat, possibly with additional flavoring ingredients such as garlic, spices or herbs.
Bad sausages could have almost anything in them, especially if sold as hot dogs, or “links”.
For someone avoiding gluten, the worst type of ingredients sausages might have are grain-based fillers such as wheat, barley, oats or rye. They may be listed as “bread crumbs”, “flour” or some similar description.
Sausages vary considerably in their quality and whether they are gluten-free or not.
One reason for adding grain-based ingredients to sausages is to absorbe the often high levels of fat added to sausages.
So the chances are that gluten-free sausages are of generally better quality.
Small butchers and specialty stores often make their own sausages or have them locally supplied. These may be of good quality or not. Always ask for a complete list of ingredients.
Of course super-market sausages should list the ingredients. If they don’t, give them a miss.
As with any prepared food, when avoiding gluten, always check the ingredients. Sausages have a high risk of containing gluten, but it is quite easy to find gluten-free sausages.