Beef sausage
Common food
Photo: Wikipedia
Beef sausage is a savory, coarsely ground meat product, typically seasoned with spices like garlic, pepper, and paprika, then encased. It boasts a juicy, rich, and meaty texture with a satisfying snap when cooked. Nutritionally, it is a high-energy, protein-dense food, but its calorie and fat content are significant.
Calorie split: 16% protein · 4% carbs · 79% fat
↓ Full nutrition💚 Why it's loved
People love beef sausage for its deep, savory umami flavor and satisfying, juicy texture that holds up well to grilling, frying, or stewing. It's a versatile staple in countless cuisines, from breakfast plates to hearty stews and sandwiches.
⚠️ Watch-outs & how to enjoy it better
Due to its high saturated fat and calorie density, it should be consumed in moderation, especially by those monitoring heart health or calorie intake. It is also often high in sodium. To counteract this, pair a small portion with fiber-rich vegetables (like sautéed greens or a side salad) to slow digestion and add volume, and choose lower-sodium varieties when available.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential minerals like iron and zinc.
- High in B vitamins, especially B12, for nerve function.
- Offers a concentrated source of energy from fats.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of encasing ground meat in animal intestines is ancient, with the earliest known recipe for a sausage-like food dating back to a Mesopotamian tablet from around 2000 BCE.
Full nutrition (USDA data · scales with serving)
| Water | 51.7 g |
| Energy | 341 kcal |
| Protein | 13.3 g |
| Total lipid (fat) | 28.7 g |
| Carbohydrate, by difference | 3.4 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 1.0 g |
| Calcium, Ca | 35.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 124 mg |
| Potassium, K | 263 mg |
| Sodium, Na | 866 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 11.6 ug |
| Vitamin C, total ascorbic acid | 19.2 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.13 mg |
| Niacin | 2.4 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 | 38.3 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 18.0 ug |
| Retinol | 18.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.33 mg |
| Vitamin E, added | 0.00 mg |
| 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 | 0.78 g |
| SFA 16:0 | 6.7 g |
| SFA 18:0 | 3.5 g |
| Fatty acids, total monounsaturated | 12.7 g |
| MUFA 16:1 | 1.2 g |
| MUFA 18:1 | 12.0 g |
| MUFA 20:1 | 0.11 g |
| MUFA 22:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 61.0 mg |
Amino acid profile (per 100g)
Estimated from Sausage, smoked link sausage, pork and beef (nonfat dry milk added) — USDA does not publish this profile for Beef sausage.
| 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
What's the difference between beef sausage and pork sausage?
Beef sausage is made from ground beef, resulting in a darker color, a richer, more robust 'meaty' flavor, and typically a higher fat content than most pork sausages, which tend to be milder and slightly sweeter.
Is beef sausage gluten-free?
It depends entirely on the recipe. Some sausages use breadcrumbs or flour as a binder or filler, which contain gluten. Always check the ingredient list for wheat, barley, rye, or gluten-free certification.
How can I tell if beef sausage is fully cooked?
The most reliable method is using a meat thermometer. The internal temperature should reach 160°F (71°C). Visually, the sausage should be browned on the outside, and the juices should run clear when pierced.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.41 kcal/g · 16% calories from protein · 0.0 g fiber · 1.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.