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Also known as: raw mild italian sausage, raw sweet italian pork sausage, uncooked mild italian sausage, raw italian pork links, raw mild italian sausage meat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw pork sausage is highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
Yes, you can freeze it for 1-2 months for best quality, though it remains safe indefinitely if kept constantly frozen at 0°F.
Look for a greyish color, a slimy texture, or a sour/off smell. If any of these are present, discard the meat immediately.
Many commercial Italian sausages contain breadcrumbs or wheat-based fillers as binders. Always check the label if you have a gluten sensitivity.
Pan-frying over medium heat with a small amount of water (to steam-cook first) followed by browning is the most effective method.
Turkey or chicken Italian sausage are excellent leaner alternatives, or plant-based sausage links for a vegetarian option.
The primary flavoring is fennel seed, often combined with garlic, onion powder, and black pepper.
No, pork sausage should be cooked until it reaches an internal temperature of 160°F and is no longer pink in the center.
Use a sharp knife to score the casing lengthwise, then gently peel the skin away from the meat filling.
raw mild italian pork sausage is a versatile ingredient found in cuisines around the world. With 310 calories per 100g and 14.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, like most processed meats, it is high in sodium (approx 780mg per 100g), which is used for both flavoring and preservation.