Know what’s on your plate
Pork sausage
Calories & nutrition facts
reduced sodium, cooked
Nutrition facts
Per 100 g% DV- Calories 271 kcal —
- Protein 9.4 g 19%
- Carbohydrate 8.1 g 3%
- Fat 22 g 29%
- Saturated fat 8.2 g 41%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 294 mg 13%
- Cholesterol 59 mg 20%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 9 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.8 µg 4%
- Vitamin E 0.07 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.3 mg 25%
- Riboflavin (B2) 0.14 mg 11%
- Niacin (B3) 2.4 mg 15%
- Vitamin B6 0.19 mg 11%
- Folate (B9) 2 µg 1%
- Vitamin B12 0.36 µg 15%
- Choline 39.9 mg 7%
Minerals
- Calcium 0 mg 0%
- Iron 0.85 mg 5%
- Magnesium 11 mg 3%
- Phosphorus 110 mg 9%
- Potassium 160 mg 3%
- Zinc 1.3 mg 12%
- Copper 0.05 mg 5%
- Selenium 15.4 µg 28%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 271 | 9.4 g | 8.1 g | 22 g |
| 1 × oz | 85 g | 230 | 8 g | 6.9 g | 19 g |
| 2 × oz | 170 g | 461 | 16 g | 14 g | 38 g |
| ½ × oz | 42.5 g | 115 | 4 g | 3.5 g | 9.5 g |
| 3 × oz | 255 g | 691 | 24 g | 21 g | 57 g |
| 4 × oz | 340 g | 921 | 32 g | 28 g | 76 g |
Similar foods
- Pure pork sausagecooked322 kcal / 100 g
- Smoked pork sausagecooked340 kcal / 100 g
- Braadworst pork sausageprepared246 kcal / 100 g
- Italian pork sausagecooked290 kcal / 100 g
- Honey garlic pork sausagecooked274 kcal / 100 g
- Swine sausagefresh, cooked in pan, no salt, no fat added324 kcal / 100 g
- Reduced fat and sodium pork Italian sausagecooked195 kcal / 100 g
- Pork smoked sausagepre-cooked286 kcal / 100 g
- Pork turkeyreduced sodium284 kcal / 100 g
- Smoked pork traditional sausagecooked311 kcal / 100 g
Questions about Pork sausage
How do you cook pork sausages in a frying pan?
Put them in a cold or lightly oiled pan over a medium-low heat and turn them often for about 15–20 minutes. A gentler heat helps the centre cook before the skins split; check the thickest part reaches 75 °C.
How long do pork sausages take in the oven?
Roast them at 200 °C (180 °C fan) for about 25–30 minutes, turning once. They should be browned all over and reach 75 °C in the centre.
How can you tell when pork sausages are cooked through?
Cut into the thickest sausage or use a food thermometer: the centre should reach 75 °C, with no raw-looking meat. Colour alone is not a reliable test.
How long can you keep raw pork sausages in the fridge?
Keep them covered on the lowest shelf and cook within 1–2 days of buying. If you will not use them in time, freeze them while fresh.
Can you freeze pork sausages, and how do you defrost them?
Yes. Freeze them in a sealed bag, separated into portions; defrost in the fridge and cook promptly, rather than leaving them on the worktop.
What goes well with pork sausages?
They work well with mashed potato and onion gravy, or with lentils, braised cabbage or roasted vegetables. For a sausage casserole, brown them first, then simmer with onions, stock and beans until cooked through.
How does pork sausage compare with pork breakfast sausage?
Pork breakfast sausage has 298 kcal and 15.1 g protein per 100 g, compared with 271 kcal and 9.4 g in pork sausage. Recipes differ, but breakfast sausage often has a softer texture and seasoning suited to breakfast dishes.
What is a typical portion of pork sausage?
A portion is about 85 g—roughly two small sausages, though sizes vary. That amount provides 230 kcal.
Source: USDA FoodData Central 173882 · per 100 g · carbohydrate per EU label, fibre excluded
