Pork sausage rice links, brown and serve, cooked
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
Pork sausage rice links are a classic breakfast staple, known for their distinct, savory pork flavor and a slightly firm, snappy texture from the rice filler. These pre-cooked, brown-and-serve links are designed for convenience, offering a quick way to add a hearty, protein-rich component to a meal. With a high fat content and virtually no carbohydrates, they are a low-carb, high-energy option for those seeking a substantial, flavorful bite.
Calorie split: 14% protein · 2% carbs · 84% fat
↓ Full nutrition💚 Why it's loved
People love these links for their satisfying, savory pork flavor and the nostalgic comfort of a classic breakfast. Their versatility makes them easy to pair with eggs, pancakes, or even in a hearty sandwich, fitting seamlessly into both traditional and quick-meal routines.
⚠️ Watch-outs & how to enjoy it better
The high fat content (over 37g per 100g) can be a concern for those monitoring calorie or saturated fat intake, and the lack of fiber may not support digestive health. To counteract this, pair with fiber-rich sides like whole-grain toast or a vegetable medley, and practice portion control by limiting servings to 2-3 links. Additionally, check for sodium levels and consider rinsing or pairing with potassium-rich foods like bananas to help balance electrolytes.
Key benefits
- High in protein for muscle maintenance and satiety
- Very low in carbohydrates, suitable for keto or low-carb diets
- Provides a quick energy source due to high fat content
- Convenient pre-cooked format for fast meal preparation
- Rich in B vitamins like B12 and niacin from pork
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'brown and serve' style was popularized in the 1950s as a convenience food, allowing home cooks to achieve a perfectly browned sausage without the mess of raw meat.
Full nutrition (USDA data · scales with serving)
| Water | 44.1 g |
| Energy | 407 kcal |
| Energy | 1703 kj |
| Protein | 13.7 g |
| Total lipid (fat) | 37.6 g |
| Ash | 2.2 g |
| Carbohydrate, by difference | 2.4 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 116 mg |
| Potassium, K | 212 mg |
| Sodium, Na | 689 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.08 mg |
| Selenium, Se | 16.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.48 mg |
| Riboflavin | 0.12 mg |
| Niacin | 3.4 mg |
| Vitamin B-6 | 0.20 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 55.9 mg |
| Betaine | 3.0 mg |
| Vitamin B-12 | 1.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 36.0 iu |
| Vitamin D (D2 + D3) | 0.90 ug |
| Vitamin D3 (cholecalciferol) | 0.90 ug |
| Vitamin K (phylloquinone) | 3.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 12.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.27 g |
| SFA 16:0 | 4.0 g |
| SFA 18:0 | 2.2 g |
| Fatty acids, total monounsaturated | 18.1 g |
| MUFA 16:1 | 0.66 g |
| MUFA 18:1 | 7.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.1 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:3 | 0.33 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 | 66.0 mg |
Amino acid profile (per 100g)
Estimated from Sausage, smoked link sausage, pork — USDA does not publish this profile for Pork sausage rice links.
| Tryptophan | 0.22 g |
| Threonine | 0.93 g |
| Isoleucine | 0.95 g |
| Leucine | 1.7 g |
| Lysine | 1.7 g |
| Methionine | 0.60 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.85 g |
| Tyrosine | 0.70 g |
| Valine | 1.1 g |
| Arginine | 1.5 g |
| Histidine | 0.70 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 1.6 g |
| Proline | 1.1 g |
| Serine | 0.92 g |
| Hydroxyproline | 0.21 g |
FAQ
What makes these sausage links different from regular pork sausages?
These links contain rice as a filler, which gives them a slightly different texture and a lower carb count compared to traditional pork sausages that may use breadcrumbs or other fillers.
Are these suitable for a low-carb diet?
Yes, with only 2.36g of carbs per 100g, they are an excellent choice for low-carb or ketogenic diets, providing a high-fat, high-protein option without significant carbohydrates.
How should I store and reheat these sausage links?
Store unopened packages in the refrigerator and use by the expiration date. Once opened, consume within 3-4 days. Reheat by pan-frying, microwaving, or baking until heated through to ensure food safety.
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 4.07 kcal/g · 13% calories from protein · 0.0 g fiber · 0.0 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: 3.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.