sausages
Also known as: links, wurst, banger
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Also known as: links, wurst, banger
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Achieve perfectly cooked sausages every time with this simple pan-frying method. A gentle sear followed by a quick steam ensures a crispy, golden-brown skin and a juicy, flavorful interior, making it an ideal choice for a quick and satisfying meal.
Crispy, pan-fried potatoes tossed with savory bacon and sweet caramelized onions. This classic German comfort food is the perfect side dish for sausages, schnitzel, or a hearty breakfast.
A bold and tangy homemade mustard with a pleasant kick from brown mustard seeds. Perfect for sandwiches, pretzels, and sausages, this recipe is surprisingly easy to make and tastes far superior to store-bought versions. The key is allowing the mustard to age and mellow for a few days.
Sausages provide high-quality protein, B vitamins, and essential minerals like iron and zinc. However, they are often high in saturated fat (28.23g per 100g) and sodium, so they should be consumed in moderation as part of a balanced diet.
Sausages contain approximately 12g of protein per 100g. This is a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body maintenance.
Yes, sausages are generally keto-friendly as they are high in fat and very low in carbohydrates, containing less than 1g of carbs per 100g. However, always check the label for fillers like breadcrumbs or cornstarch which can increase the carb count.
Not all sausages are gluten-free. Many varieties use breadcrumbs or rusk as a binder or filler, which contains wheat. If you have a gluten intolerance, look for sausages specifically labeled 'gluten-free'.
The safest method is using a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for pork/beef or 165°F (74°C) for poultry. Visually, the meat should be firm, the juices should run clear, and there should be no pinkness in the center.
Most sausages must be thoroughly cooked before consumption to prevent foodborne illnesses from bacteria like Salmonella. Only specific cured, dried, or smoked sausages labeled 'ready-to-eat' can be consumed without cooking.
Raw sausages should be cooked or frozen within 1 to 2 days of purchase. Once cooked, sausages can be safely stored in an airtight container in the refrigerator for 3 to 4 days.
sausages is a versatile ingredient found in cuisines around the world. With 309 calories per 100g and 11.98 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Yes, sausages freeze very well. Raw sausages maintain their best quality for 1 to 2 months in the freezer, while cooked sausages can be frozen for up to 3 months. Always thaw them in the refrigerator before reheating or cooking.
Because sausages are calorie-dense (309 calories per 100g) and high in fat, they may be difficult to fit into a low-calorie weight loss plan. If you are tracking calories, consider leaner options like chicken or turkey sausages and monitor portion sizes.
Sausages are a significant source of Vitamin B12 for nerve health and B3 (niacin) for energy metabolism. They also provide essential minerals including iron for oxygen transport, zinc for immune support, and selenium, which acts as a powerful antioxidant.
