Sausage, smoked link sausage, pork and beef
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
This is a classic smoked link sausage, typically a coarse-ground blend of pork and beef stuffed into a casing and smoked for a deep, savory flavor. Its texture is firm with a satisfying snap when bitten, and the taste is rich, salty, and distinctly smoky. Nutritionally, it's a calorie-dense, high-fat food with a moderate protein content.
💚 Why it's loved
People adore it for its robust, smoky flavor and satisfying, juicy texture that adds depth to any dish. It's a cultural staple in many cuisines, representing comfort food, backyard cookouts, and hearty breakfasts.
⚠️ Watch-outs & how to enjoy it better
Its high saturated fat and sodium content can be a concern for heart health and blood pressure management. To enjoy it mindfully, practice strict portion control, pair it with fiber-rich vegetables like sauerkraut or roasted Brussels sprouts, and choose lower-sodium brands when available.
Key benefits
- Provides a concentrated source of energy from fats
- Offers a complete protein source containing all essential amino acids
- Requires minimal preparation, offering quick meal solutions
- Smoking process enhances preservation and imparts unique flavor
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'snap' of a good smoked sausage is a prized quality, created by the natural or collagen casing contracting during smoking and then bursting when bitten.
Full nutrition (scales with serving)
| Water | 54.0 g |
| Energy | 320 kcal |
| Energy | 1338 kj |
| Protein | 12.0 g |
| Total lipid (fat) | 28.7 g |
| Ash | 2.9 g |
| Carbohydrate, by difference | 2.4 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.75 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 121 mg |
| Potassium, K | 179 mg |
| Sodium, Na | 911 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.05 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.11 mg |
| Niacin | 2.9 mg |
| Pantothenic acid | 0.53 mg |
| Vitamin B-6 | 0.16 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 50.7 mg |
| Betaine | 2.1 mg |
| Vitamin B-12 | 0.58 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 11.0 ug |
| Carotene, alpha | 11.0 ug |
| Cryptoxanthin, beta | 11.0 ug |
| Vitamin A, IU | 74.0 iu |
| Lycopene | 11.0 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.13 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.08 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 44.0 iu |
| Vitamin D (D2 + D3) | 1.1 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 9.8 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 | 0.00 g |
| SFA 14:0 | 0.40 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 6.1 g |
| SFA 17:0 | 0.12 g |
| SFA 18:0 | 3.1 g |
| SFA 20:0 | 0.05 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 12.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.74 g |
| MUFA 18:1 | 11.3 g |
| MUFA 20:1 | 0.23 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.9 g |
| PUFA 18:2 | 3.5 g |
| PUFA 18:3 | 0.21 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.21 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.15 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.09 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 |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 58.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What is the difference between smoked sausage and fresh sausage?
Smoked sausage is pre-cooked and preserved through smoking, giving it a distinct flavor and firm texture. Fresh sausage is raw and must be fully cooked before eating.
Can I eat smoked sausage straight from the package?
Yes, since it is a pre-cooked product, it is safe to eat cold. However, it is most commonly heated by pan-frying, grilling, or simmering to enhance its flavor and texture.
How should I store leftover cooked sausage?
Store cooked sausage in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 2-3 months for best quality.