Pork sausage, link/patty, fully cooked, unheated
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
A pre-cooked, ground pork sausage formed into links or patties, offering a savory, salty, and often spiced flavor with a firm, juicy bite. Nutritionally, it's a dense source of energy and protein, but its high fat content is the defining characteristic. This is a classic, convenient protein staple for quick meals.
Calorie split: 14% protein · 1% carbs · 86% fat
↓ Full nutrition💚 Why it's loved
People adore its deeply savory, umami-rich flavor that forms the hearty backbone of breakfasts and comfort foods. Its versatility allows it to be the star in everything from a simple sandwich to a complex pasta dish.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat and sodium content can be a concern for heart health and blood pressure. To counteract this, pair it with fiber-rich vegetables (like sautéed spinach or a side salad) and use portion control, treating it as a flavorful accent rather than the main event.
Key benefits
- High-quality protein source for muscle maintenance
- Provides essential B vitamins, especially B12 and niacin
- Contains minerals like zinc and selenium
- Offers long-lasting energy from fat and protein
- Extremely convenient for fast meal preparation
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'sausage' comes from the Latin 'salsus,' meaning 'salted,' highlighting the historical importance of salt as a preservative in their making.
Full nutrition (USDA data · scales with serving)
| Water | 46.0 g |
| Energy | 392 kcal |
| Energy | 1640 kj |
| Protein | 13.5 g |
| Total lipid (fat) | 37.3 g |
| Ash | 2.6 g |
| Carbohydrate, by difference | 0.69 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.53 g |
| Sucrose | 0.27 g |
| Glucose | 0.26 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 0.92 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 164 mg |
| Potassium, K | 211 mg |
| Sodium, Na | 810 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.05 mg |
| Selenium, Se | 20.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.24 mg |
| Riboflavin | 0.18 mg |
| Niacin | 4.0 mg |
| Pantothenic acid | 0.57 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 45.2 mg |
| Betaine | 4.3 mg |
| Vitamin B-12 | 0.76 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 21.0 ug |
| Retinol | 21.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 69.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.68 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.16 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.02 mg |
| Tocotrienol, beta | 0.02 mg |
| Tocotrienol, gamma | 0.93 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 48.0 iu |
| Vitamin D (D2 + D3) | 1.2 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 1.2 ug |
| Vitamin K (phylloquinone) | 3.7 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 18.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 12.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.45 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 7.6 g |
| SFA 17:0 | 0.12 g |
| SFA 18:0 | 3.8 g |
| SFA 20:0 | 0.07 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 14.7 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.71 g |
| MUFA 16:1 c | 0.70 g |
| MUFA 17:1 | 0.09 g |
| MUFA 18:1 | 13.6 g |
| MUFA 18:1 c | 13.5 g |
| MUFA 20:1 | 0.30 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.01 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 6.9 g |
| PUFA 18:2 | 6.1 g |
| PUFA 18:2 n-6 c,c | 6.0 g |
| PUFA 18:2 CLAs | 0.05 g |
| PUFA 18:3 | 0.26 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.25 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.26 g |
| PUFA 20:3 | 0.08 g |
| PUFA 20:3 n-3 | 0.04 g |
| PUFA 20:3 n-6 | 0.04 g |
| PUFA 20:4 | 0.13 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.05 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.18 g |
| Fatty acids, total trans-monoenoic | 0.14 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.13 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 74.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.13 g |
| Threonine | 0.48 g |
| Isoleucine | 0.52 g |
| Leucine | 1.0 g |
| Lysine | 0.94 g |
| Methionine | 0.32 g |
| Cystine | 0.17 g |
| Phenylalanine | 0.48 g |
| Tyrosine | 0.39 g |
| Valine | 0.61 g |
| Arginine | 0.85 g |
| Histidine | 0.41 g |
| Alanine | 0.82 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.0 g |
| Glycine | 0.89 g |
| Proline | 0.88 g |
| Serine | 0.56 g |
| Hydroxyproline | 0.28 g |
FAQ
Is it safe to eat fully cooked sausage without heating it?
Yes, it is safe as it has been cooked to a safe internal temperature during processing. However, heating improves flavor and texture by rendering fat and crisping the exterior.
What's the best way to reheat it without drying it out?
Pan-fry over medium-low heat with a splash of water, then cover to steam through. Alternatively, bake at 350°F (175°C) for 10-15 minutes. Microwaving can make it rubbery.
Can I freeze cooked sausage links or patties?
Yes. Cool completely, then store in a freezer bag for up to 2 months. Thaw in the refrigerator before reheating for best quality.
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 3.92 kcal/g · 14% calories from protein · 0.0 g fiber · 0.5 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: 3.84 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.