Sausage, breakfast sausage, beef, pre-cooked, unprepared
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
This is a pre-cooked, savory beef sausage patty or link, typically pan-fried or microwaved for a quick, hearty breakfast. It delivers a rich, meaty flavor with a juicy, slightly coarse texture and a satisfying, snappy bite. Nutritionally, it's a dense source of protein and fat, with minimal carbohydrates.
💚 Why it's loved
People love it for its robust, savory flavor and satisfying texture that anchors a classic breakfast. Its versatility makes it a staple in everything from simple sandwiches to complex brunch plates.
⚠️ Watch-outs & how to enjoy it better
Its high saturated fat and sodium content can be a concern for heart health and blood pressure. To balance this, pair it with fiber-rich sides like oatmeal or fresh fruit, and practice strict portion control. Those watching blood sugar should note its minimal carbs, but the high fat can slow overall digestion.
Key benefits
- High-quality protein for muscle maintenance
- Provides quick energy from fats
- Convenient, pre-cooked time-saver
- Rich source of B vitamins like B12
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'breakfast sausage' is largely a North American distinction; in the UK, these would simply be called 'sausages' and are a core component of the 'fry-up'.
Full nutrition (scales with serving)
| Water | 51.2 g |
| Energy | 327 kcal |
| Energy | 1370 kj |
| Protein | 12.9 g |
| Total lipid (fat) | 28.2 g |
| Ash | 3.1 g |
| Carbohydrate, by difference | 4.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 1.0 g |
| Sucrose | 0.00 g |
| Glucose | 1.0 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 29.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 126 mg |
| Potassium, K | 285 mg |
| Sodium, Na | 904 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.14 mg |
| Selenium, Se | 11.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.13 mg |
| Niacin | 2.4 mg |
| Pantothenic acid | 0.32 mg |
| Vitamin B-6 | 0.15 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 45.8 mg |
| Betaine | 7.4 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 23.0 ug |
| Retinol | 23.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 77.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.49 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 2.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.79 g |
| SFA 15:0 | 0.11 g |
| SFA 16:0 | 6.6 g |
| SFA 17:0 | 0.27 g |
| SFA 18:0 | 3.5 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 13.6 g |
| MUFA 14:1 | 0.25 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 1.1 g |
| MUFA 16:1 c | 1.1 g |
| MUFA 17:1 | 0.20 g |
| MUFA 18:1 | 11.9 g |
| MUFA 18:1 c | 10.9 g |
| MUFA 20:1 | 0.11 g |
| MUFA 22:1 | 0.02 g |
| MUFA 22:1 c | 0.02 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.8 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:2 n-6 c,c | 1.3 g |
| PUFA 18:2 CLAs | 0.13 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.08 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.03 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.03 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.2 g |
| Fatty acids, total trans-monoenoic | 1.1 g |
| TFA 16:1 t | 0.06 g |
| TFA 18:1 t | 1.0 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.10 g |
| Fatty acids, total trans-polyenoic | 0.10 g |
| Cholesterol | 60.0 mg |
Amino acid profile (per 100g)
| Hydroxyproline | 0.29 g |
FAQ
How is pre-cooked sausage different from raw sausage?
Pre-cooked sausage has been fully heated during processing, making it safe to eat after a quick reheat. Raw sausage must be cooked thoroughly to a safe internal temperature before consumption.
Can I freeze leftover cooked breakfast sausage?
Yes, you can freeze cooked sausage for 1-2 months. Thaw in the refrigerator before reheating to maintain texture and safety.
What's the best way to reheat it without drying it out?
Gently pan-fry over medium-low heat with a splash of water, or microwave in short intervals covered with a damp paper towel to retain moisture.