Sausage, smoked link sausage, pork and beef (nonfat dry milk added)
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
This is a classic, pre-cooked smoked sausage, a savory blend of pork and beef emulsified with nonfat dry milk for a smoother texture. It boasts a firm, snappy bite with a deep, smoky, and savory flavor profile. Nutritionally, it's a calorie-dense, high-fat, and high-protein food with virtually no carbohydrates.
💚 Why it's loved
People love it for its robust, smoky flavor that instantly elevates simple dishes, and its incredible versatility—from slicing into breakfast scrambles to grilling as a hearty main. It's a staple of casual comfort food and backyard cookouts.
⚠️ Watch-outs & how to enjoy it better
It is very high in sodium and saturated fat, which can be a concern for heart health and blood pressure. To enjoy it wisely, practice strict portion control (a few slices, not a whole link), pair it with fiber-rich vegetables like sauerkraut or roasted peppers to aid digestion, and choose lower-sodium varieties when available.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Provides significant energy from fats
- Convenient, pre-cooked, and quick to prepare
- Shelf-stable when refrigerated, good for meal prep
- Contains B vitamins, particularly B12, from animal sources
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The addition of nonfat dry milk is a common commercial practice not just for texture, but also as a binder and to improve the browning and moisture retention during cooking.
Full nutrition (scales with serving)
| Water | 53.9 g |
| Energy | 313 kcal |
| Energy | 1310 kj |
| Protein | 13.3 g |
| Total lipid (fat) | 27.6 g |
| Ash | 3.3 g |
| Carbohydrate, by difference | 1.9 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 41.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 137 mg |
| Potassium, K | 286 mg |
| Sodium, Na | 1173 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 13.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.21 mg |
| Niacin | 2.8 mg |
| Pantothenic acid | 0.61 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Vitamin B-12 | 1.6 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 | 9.7 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 | 0.36 g |
| SFA 16:0 | 5.9 g |
| SFA 18:0 | 3.3 g |
| Fatty acids, total monounsaturated | 12.6 g |
| MUFA 16:1 | 0.98 g |
| MUFA 18:1 | 11.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:3 | 0.39 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 | 65.0 mg |
| Phytosterols | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.55 g |
| Isoleucine | 0.60 g |
| Leucine | 1.0 g |
| Lysine | 1.0 g |
| Methionine | 0.34 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.52 g |
| Tyrosine | 0.45 g |
| Valine | 0.66 g |
| Arginine | 0.81 g |
| Histidine | 0.41 g |
| Alanine | 0.83 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.1 g |
| Glycine | 0.89 g |
| Proline | 0.81 g |
| Serine | 0.57 g |
FAQ
Is this sausage fully cooked?
Yes, smoked link sausages like this are typically fully cooked during the smoking process. They are safe to eat cold but are almost always reheated for better flavor and texture.
What does the nonfat dry milk do?
It acts as a binder to hold the meat and fat together, helps retain moisture for a juicier sausage, and can contribute to a smoother, more uniform texture in the final product.
How is this different from fresh sausage?
Fresh sausage (like breakfast sausage) is raw and must be cooked thoroughly. This smoked sausage is pre-cooked, preserved by smoking, and has a firmer, denser texture and a distinct smoky flavor.