Sausage, pork and beef, with cheddar cheese, smoked
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
A robust, savory sausage blending pork and beef, studded with melted cheddar and kissed by smoke. It delivers a rich, juicy bite with a firm, snappy casing and a complex, savory depth. Nutritionally, it's a high-fat, high-protein option with minimal carbs, making it a dense source of energy.
Calorie split: 18% protein · 3% carbs · 79% fat
↓ Full nutrition💚 Why it's loved
People adore it for the irresistible combination of smoky, meaty flavor and the gooey, sharp tang of melted cheddar. Its versatility makes it a beloved staple for everything from breakfast plates to hearty sandwiches and grilled dinners.
⚠️ 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 enjoy it mindfully, opt for a smaller portion (e.g., one link instead of two) and pair it with a large side of non-starchy vegetables like roasted broccoli or a leafy green salad to add fiber and balance the meal.
Key benefits
- High-quality complete protein from two meat sources.
- Rich in B vitamins, especially B12 and niacin, from the pork and beef.
- Provides essential minerals like zinc and selenium.
- The cheese adds a source of calcium and additional protein.
- A satisfying, energy-dense food useful for high-calorie needs.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of smoking sausages originated as a preservation method, and the distinctive smoky flavor comes from compounds like guaiacol and syringol that are deposited on the meat's surface during the smoking process.
Full nutrition (USDA data · scales with serving)
| Water | 56.1 g |
| Energy | 296 kcal |
| Energy | 1240 kj |
| Protein | 12.9 g |
| Total lipid (fat) | 25.8 g |
| Ash | 3.0 g |
| Carbohydrate, by difference | 2.1 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.11 g |
| Calcium, Ca | 57.0 mg |
| Iron, Fe | 0.73 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 178 mg |
| Potassium, K | 206 mg |
| Sodium, Na | 848 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 7.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.25 mg |
| Riboflavin | 0.16 mg |
| Niacin | 2.9 mg |
| Pantothenic acid | 0.76 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Vitamin B-12 | 1.7 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 D (D2 + D3), International Units | 12.0 iu |
| Vitamin D (D2 + D3) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 9.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.08 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 0.51 g |
| SFA 16:0 | 5.8 g |
| SFA 18:0 | 3.0 g |
| Fatty acids, total monounsaturated | 12.4 g |
| MUFA 16:1 | 1.0 g |
| MUFA 18:1 | 11.3 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.7 g |
| PUFA 18:2 | 2.4 g |
| PUFA 18:3 | 0.36 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 | 63.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.15 g |
| Threonine | 0.54 g |
| Isoleucine | 0.62 g |
| Leucine | 1.1 g |
| Lysine | 1.2 g |
| Methionine | 0.36 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.56 g |
| Tyrosine | 0.52 g |
| Valine | 0.69 g |
| Arginine | 0.84 g |
| Histidine | 0.47 g |
| Alanine | 0.83 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.4 g |
| Glycine | 0.91 g |
| Proline | 0.97 g |
| Serine | 0.60 g |
FAQ
Is this sausage gluten-free?
It depends on the specific brand and recipe. Many sausages use breadcrumbs or flour as binders, so you must check the ingredient list for wheat, barley, or rye. Always look for a certified gluten-free label if you have celiac disease or a sensitivity.
Can I freeze this sausage?
Yes, it freezes very well. For best results, wrap individual links or portions tightly in plastic wrap and then place them in a freezer-safe bag. It will maintain good quality for 1-2 months.
How is it different from a standard bratwurst or Italian sausage?
The key difference is the blend of pork and beef (vs. often just pork) and the inclusion of cheddar cheese. The smoking process also gives it a distinct flavor profile compared to fresh, unsmoked sausages like most Italian sausages.
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 2.96 kcal/g · 17% calories from protein · 0.0 g fiber · 0.1 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: 4.12 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.