Know what’s on your plate
Pork smoked link sausage
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 309 kcal —
- Protein 12 g 24%
- Carbohydrate 0.9 g 0%
- Fat 28 g 36%
- Saturated fat 9.3 g 47%
- Fibre 0 g 0%
- Sugars 0.9 g —
- Sodium 827 mg 36%
- Cholesterol 61 mg 20%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 1.1 µg 6%
- Vitamin E 0.25 mg 2%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.21 mg 18%
- Riboflavin (B2) 0.18 mg 14%
- Niacin (B3) 2.8 mg 18%
- Pantothenic acid (B5) 0.54 mg 11%
- Vitamin B6 0.18 mg 11%
- Folate (B9) 1 µg 0%
- Vitamin B12 0.66 µg 28%
- Choline 61.1 mg 11%
Minerals
- Calcium 11 mg 1%
- Iron 0.59 mg 3%
- Magnesium 11 mg 3%
- Phosphorus 157 mg 13%
- Potassium 483 mg 10%
- Zinc 1.3 mg 12%
- Copper 0.18 mg 20%
- Manganese 0.01 mg 0%
- Selenium 18.3 µg 33%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 309 | 12 g | 0.9 g | 28 g |
| 1 × link (4" long x 1-1/8" dia) | 68 g | 210 | 8.1 g | 0.6 g | 19 g |
| 1 × link, little (2" long x 3/4" dia) | 16 g | 49 | 1.9 g | 0.2 g | 4.5 g |
| 2 × link (4" long x 1-1/8" dia) | 136 g | 420 | 16 g | 1.3 g | 38 g |
| ½ × link (4" long x 1-1/8" dia) | 34 g | 105 | 4.1 g | 0.3 g | 9.6 g |
| 3 × link (4" long x 1-1/8" dia) | 204 g | 630 | 24 g | 1.9 g | 58 g |
| 4 × link (4" long x 1-1/8" dia) | 272 g | 840 | 33 g | 2.6 g | 77 g |
Similar foods
- Pork and beef smoked link sausage320 kcal / 100 g
- Pork smoked sausagepre-cooked286 kcal / 100 g
- Smoked pork sausagecooked340 kcal / 100 g
- Smoked pork traditional sausagecooked311 kcal / 100 g
- Beef and pork bratwurstsmoked297 kcal / 100 g
- Turkey porklow fat, smoked101 kcal / 100 g
- Turkey Italian sausagesmoked158 kcal / 100 g
- Spiced and smoked sausage329 kcal / 100 g
- Chicken beefskinless, smoked216 kcal / 100 g
- Honey garlic smoked sausagepre-cooked237 kcal / 100 g
Questions about Pork smoked link sausage
Do you need to cook pork smoked link sausage before eating it?
Most smoked link sausages are already cooked, but some are sold raw. Check whether the pack says cooked or ready to eat; cook raw sausage until the centre reaches 75 °C.
How do you cook pork smoked link sausage without splitting the skin?
Brown the links gently in a frying pan over medium heat, turning them often, for about 8–10 minutes. Avoid pricking them: that lets the juices escape and can leave them dry.
Can you cook pork smoked link sausage in the oven?
Yes. Put the links on a baking tray and roast at 200 °C for about 15–20 minutes, turning once; if they are raw, check that the centre reaches 75 °C.
What goes well with pork smoked link sausage?
Serve it with mashed potato, fried onions and mustard, or add sliced links to lentil soup, baked beans or a tray of roasted vegetables. Its smoky, salty flavour also suits cabbage and other robust greens.
How should you store pork smoked link sausage after opening?
Keep it covered in the fridge and use it within the pack’s stated time after opening. Freeze any portion you will not use in time, and thaw it in the fridge rather than on the worktop.
How does pork smoked link sausage compare with pork and beef smoked link sausage?
Pork and beef smoked link sausage has slightly more energy: 320 kcal per 100 g, compared with 309 kcal in pork smoked link sausage. Their protein is similar: 12 g per 100 g in the mixed-meat sausage and 12 g in pork smoked link sausage.
How much pork smoked link sausage is a typical portion?
One standard link is about 68 g; a small link is about 16 g. A standard link provides 210 kcal and 562 mg of sodium.
Is pork smoked link sausage high in sodium?
It provides 827 mg of sodium per 100 g, so it can add up quickly, especially alongside salty foods such as cheese, pickles or tinned beans.
Source: USDA FoodData Central 174584 · per 100 g · carbohydrate per EU label, fibre excluded
