Half-smoke
The half-smoke is a spicy, coarse-ground smoked sausage that is a signature street food of Washington, D.C. It is typically made from a blend of pork and beef, heavily seasoned with chili peppers and spices, and then smoked. It is most commonly served in a steamed bun with mustard and onions, and often topped with chili sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a significant calorie count per serving. It provides key nutrients like iron, zinc, and B vitamins, but is also very high in sodium and saturated fat.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 18 g |
| Carbs | 28 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 1100 mg |
| Iron | 2.5 mg |
| Zinc | 3.2 mg |
| Vitamin B12 | 1.8 mcg |
| Niacin (B3) | 4.5 mg |
| Phosphorus | 180 mg |
| Selenium | 18 mcg |
| Potassium | 250 mg |
| Vitamin B6 | 0.4 mg |
Per 1 half-smoke sausage (113 g) in a steamed bun · estimated, varies by recipe
💡 What's interesting
The half-smoke is a cultural icon of D.C., often called the city's official food. Its name is a historical mystery, with theories suggesting it refers to the sausage being half-smoked or a blend of pork and beef.
