Sausage, turkey and pork, fresh, bulk, patty or link, cooked
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
A savory blend of ground turkey and pork, formed into patties or links and cooked to a juicy, browned finish. This sausage delivers a rich, meaty flavor with a satisfying, slightly coarse texture, offering a substantial protein boost with minimal carbohydrates. It's a hearty, versatile staple that balances the lean profile of turkey with the succulent fat of pork.
Calorie split: 30% protein · 1% carbs · 69% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory umami flavor and satisfying, hearty texture that anchors a meal. Its versatility makes it a beloved staple for breakfast, in pasta sauces, or as a quick weeknight dinner component.
⚠️ Watch-outs & how to enjoy it better
It can be high in sodium and saturated fat, which may concern those monitoring heart health or blood pressure. To counteract, choose low-sodium varieties, practice strict portion control, and pair it with fiber-rich vegetables like roasted broccoli or a large side salad to add volume and nutrients without excess calories.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Very low in carbohydrates, making it suitable for low-carb diets
- Provides essential B vitamins like B12 and niacin
- Contains minerals such as iron and zinc
- Offers a more balanced fat profile than pure pork sausage
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of blending different meats in sausage, known as 'forcemeat,' dates back to ancient Greece and Rome, where it was a practical way to use every part of the animal.
Full nutrition (USDA data · scales with serving)
| Water | 50.9 g |
| Energy | 307 kcal |
| Energy | 1284 kj |
| Protein | 22.7 g |
| Total lipid (fat) | 23.0 g |
| Ash | 2.7 g |
| Carbohydrate, by difference | 0.70 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 32.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 191 mg |
| Potassium, K | 337 mg |
| Sodium, Na | 878 mg |
| Zinc, Zn | 3.2 mg |
| Copper, Cu | 0.15 mg |
| Selenium, Se | 21.0 ug |
| Vitamin C, total ascorbic acid | 1.1 mg |
| Thiamin | 0.51 mg |
| Riboflavin | 0.25 mg |
| Niacin | 4.2 mg |
| Vitamin B-6 | 0.34 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 79.9 mg |
| Betaine | 4.3 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) | 0.39 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 79.0 iu |
| Vitamin D (D2 + D3) | 2.0 ug |
| Vitamin D3 (cholecalciferol) | 2.0 ug |
| Vitamin K (phylloquinone) | 5.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.0 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 | 0.07 g |
| SFA 14:0 | 0.31 g |
| SFA 16:0 | 4.7 g |
| SFA 18:0 | 2.6 g |
| Fatty acids, total monounsaturated | 9.7 g |
| MUFA 16:1 | 0.80 g |
| MUFA 18:1 | 8.9 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 3.3 g |
| PUFA 18:2 | 2.8 g |
| PUFA 18:3 | 0.38 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.02 g |
| Cholesterol | 84.0 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 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
Is turkey and pork sausage healthier than pure pork sausage?
Generally, yes. Blending turkey with pork reduces the overall fat and calorie content compared to 100% pork sausage, while still providing good flavor and protein. However, sodium levels can be similar, so checking labels is key.
How should I store and cook fresh bulk sausage?
Store fresh sausage in the refrigerator for 1-2 days or freeze for up to 2 months. Cook it thoroughly to an internal temperature of 160°F (71°C) to ensure safety. It can be pan-fried, baked, or grilled.
Can I use this sausage in place of ground meat in recipes?
Absolutely. It's a great substitute for ground beef or turkey in dishes like meatballs, chili, or pasta sauce, adding a pre-seasoned, savory depth of flavor.
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 3.07 kcal/g · 30% 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: 2.61 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.