Sausage, beef, cured, cooked, smoked
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
Sausage, beef, cured, cooked, smoked is a rich, savory link with a firm, snappy bite and a deep, smoky flavor profile. Its high fat content gives it a satisfying juiciness, while the curing and smoking processes impart a complex, salty, and slightly sweet taste. Nutritionally, it's a dense source of energy and protein, but it's also notably high in fat, making it a food best enjoyed in moderation.
💚 Why it's loved
People love it for its robust, smoky flavor and satisfying, juicy texture that makes it a versatile protein in many dishes. It's a comfort food staple in many cultures, often associated with hearty breakfasts, grilling, and festive meals.
⚠️ Watch-outs & how to enjoy it better
Its high fat and sodium content can be a concern for those monitoring heart health or blood pressure. To counteract this, pair it with high-fiber vegetables like roasted Brussels sprouts or a fresh salad, and practice portion control by using it as a flavor accent rather than the main protein.
Key benefits
- High in protein for muscle maintenance and satiety.
- Provides a dense source of calories for energy.
- Contains B vitamins like B12 and niacin from beef.
- The smoking process adds a unique, complex flavor.
- No carbohydrates or sugar, making it suitable for low-carb diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of smoking sausages originated as a preservation method, but the distinct flavor it imparts became so prized that it's now a primary reason for the technique, even with modern refrigeration.
Full nutrition (scales with serving)
| Water | 53.6 g |
| Energy | 312 kcal |
| Energy | 1305 kj |
| Protein | 14.1 g |
| Total lipid (fat) | 26.9 g |
| Ash | 3.0 g |
| Carbohydrate, by difference | 2.4 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 105 mg |
| Potassium, K | 176 mg |
| Sodium, Na | 1131 mg |
| Zinc, Zn | 2.8 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 14.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.14 mg |
| Niacin | 3.2 mg |
| Pantothenic acid | 0.19 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Vitamin B-12 | 1.9 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.09 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.88 g |
| SFA 16:0 | 6.0 g |
| SFA 18:0 | 3.9 g |
| Fatty acids, total monounsaturated | 13.0 g |
| MUFA 16:1 | 1.5 g |
| MUFA 18:1 | 11.4 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.96 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 67.0 mg |
| Phytosterols | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.13 g |
| Threonine | 0.53 g |
| Isoleucine | 0.61 g |
| Leucine | 1.0 g |
| Lysine | 1.1 g |
| Methionine | 0.33 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.51 g |
| Tyrosine | 0.46 g |
| Valine | 0.62 g |
| Arginine | 0.87 g |
| Histidine | 0.45 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 2.3 g |
| Glycine | 1.2 g |
| Proline | 1.0 g |
| Serine | 0.57 g |
FAQ
Is this sausage gluten-free?
It can be, but it depends on the specific recipe. Some sausages use breadcrumbs or wheat-based fillers. Always check the ingredient list for gluten-containing additives.
How should I store cooked smoked sausage?
Store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it can be frozen for 1-2 months.
Can I eat this sausage raw?
No, this is a cured and cooked sausage, meaning it is pre-cooked and safe to eat without further cooking. However, it is often heated or pan-fried to enhance its flavor and texture.