Sausage, turkey, pork, and beef, low fat, smoked
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
This is a lean, smoked sausage blend of turkey, pork, and beef, offering a savory, smoky flavor with a firm, slightly coarse texture. With only 2.5g of fat per 100g, it provides a high-protein (8g) and low-calorie (101 kcal) option for those seeking a flavorful yet lighter meat product. The carbohydrate content (11.54g) likely comes from binders or fillers used in processing, making it a more substantial choice than a pure meat sausage.
Calorie split: 32% protein · 46% carbs · 22% fat
↓ Full nutrition💚 Why it's loved
People love it for its rich, smoky taste and versatility—it can be grilled, pan-fried, or added to soups and stews without adding excessive fat. It's a popular choice in American and European cuisines for its satisfying, hearty flavor that fits into a balanced diet.
⚠️ Watch-outs & how to enjoy it better
The carbohydrate content (11.54g) may cause blood-sugar spikes in sensitive individuals, and processed sausages can be high in sodium. To counteract, pair it with fiber-rich vegetables or healthy fats (like avocado) to slow digestion, and choose low-sodium varieties or rinse slices before cooking.
Key benefits
- High protein content (8g per 100g) for muscle maintenance
- Very low fat (2.5g per 100g), suitable for low-fat diets
- Low calorie density (101 kcal per 100g)
- Smoky flavor without added sugars (0g)
- Good source of iron and B vitamins from the meat blend
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Smoked sausages were historically preserved using wood smoke, which not only added flavor but also inhibited bacterial growth, making them a staple for long journeys and winter stores.
Full nutrition (USDA data · scales with serving)
| Water | 76.3 g |
| Energy | 101 kcal |
| Energy | 423 kj |
| Protein | 8.0 g |
| Total lipid (fat) | 2.5 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 11.5 g |
| Fiber, total dietary | 0.60 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 74.0 mg |
| Potassium, K | 243 mg |
| Sodium, Na | 796 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.13 mg |
| Selenium, Se | 24.6 ug |
| Vitamin C, total ascorbic acid | 1.9 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.6 mg |
| Pantothenic acid | 0.17 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 59.0 mg |
| Betaine | 5.2 mg |
| Vitamin B-12 | 0.28 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) | 0.09 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.85 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 | 0.04 g |
| SFA 16:0 | 0.54 g |
| SFA 18:0 | 0.27 g |
| Fatty acids, total monounsaturated | 1.0 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 0.91 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.33 g |
| PUFA 18:2 | 0.28 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 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 | 21.0 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 this sausage suitable for a low-carb diet?
With 11.54g of carbs per 100g, it's not ideal for strict low-carb diets, as the carbs likely come from fillers like breadcrumbs or starches. Opt for a pure meat sausage if carb intake is a concern.
How does the low-fat content affect its taste and texture?
The low-fat content (2.5g) makes it leaner and less juicy than traditional sausages, but the smoking process and meat blend help maintain a robust flavor and firm texture.
Can I use this sausage in recipes that call for regular sausage?
Yes, it can be a substitute, but expect a slightly different texture and lower fat content. Adjust cooking times and consider adding a small amount of oil or broth to prevent dryness.
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 1.01 kcal/g · 32% calories from protein · 0.6 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: 3.28 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.