Sausage
Turkey and pork sausage, fresh, bulk, patty or link, cooked
Nutrition facts per 100 g · edible portion
Dishes139 forms & preparations
Dietary labels are inferred automatically from Turkey and pork sausage, fresh, bulk, patty or link, cooked's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Fair nutrient density 23/100
How many beneficial nutrients Turkey and pork sausage, fresh, bulk, patty or link, cooked delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Turkey and pork sausage, fresh, bulk, patty or link, cooked come from — the split across carbs, fat & protein.
1% from carbs
-
Carbs 1%0.7 g per serving
-
Fat 69%23.0 g per serving
-
Protein 30%22.7 g per serving
What Turkey and pork sausage, fresh, bulk, patty or link, cooked is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 0.7 g | |
| Dietary Fiber | 0.0 g | |
| Total Sugars | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 23.0 g | |
| Saturated Fat | 8.0 g | |
| Monounsaturated Fat | 9.7 g | — |
| Polyunsaturated Fat | 3.3 g | — |
| Omega-3 Fatty Acids | 380.0 mg | — |
| Omega-6 Fatty Acids | 2,760.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 79.0 mg | — |
| Lauric Acid | 66.0 mg | — |
| Myristic Acid | 314.0 mg | — |
| Palmitic Acid | 4,740.0 mg | — |
| Stearic Acid | 2,631.0 mg | — |
| Palmitoleic Acid | 800.0 mg | — |
| Oleic Acid | 8,901.0 mg | — |
| Gadoleic Acid | 10.0 mg | — |
| Erucic Acid | 7.0 mg | — |
| Linoleic Acid | 2,760.0 mg | — |
| Arachidonic Acid | 89.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 21.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 22.7 g |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 1.1 mg | |
| Vitamin D | 2.0 mcg | |
| Vitamin E | 0.4 mg | |
| Vitamin K | 5.7 mcg | |
| Thiamin (B1) | 0.5 mg | |
| Riboflavin (B2) | 0.3 mg | |
| Niacin (B3) | 4.2 mg | |
| Vitamin B6 | 0.3 mg | |
| Folate (B9) | 4.0 mcg | |
| Vitamin B12 | 1.3 mcg | |
| Choline | 79.9 mg | |
| Betaine | 4.3 mg | — |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 32.0 mg | |
| Iron | 1.6 mg | |
| Magnesium | 19.0 mg | |
| Phosphorus | 191.0 mg | |
| Potassium | 337.0 mg | |
| Sodium | 878.0 mg | |
| Zinc | 3.2 mg | |
| Copper | 0.1 mg | |
| Selenium | 21.0 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 84.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 2.7 g | — |
About Turkey and pork sausage, fresh, bulk, patty or link, cooked
Sausage is a savory, seasoned meat product made by grinding pork, beef, poultry, or plant-based proteins with salt, herbs, and spices, then stuffing the mixture into a casing or shaping it into patties and links. One of the oldest ways to preserve and flavor meat, it spans fresh links like Italian and breakfast sausage, smoked and cured types such as kielbasa and chorizo, and dried styles like salami and pepperoni.
Sausage supplies protein, B vitamins, iron, and zinc, though many kinds run high in fat and sodium, so they are best enjoyed in moderation. Pan-fry or grill fresh sausage until cooked through, simmer it in sauces, stews, and soups, crumble it into pasta and pizza, or slice cured varieties for sandwiches and boards. Keep fresh sausage refrigerated and use it within a few days, freeze it for longer storage, and always cook raw sausage to a safe internal temperature.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Turkey and pork sausage, fresh, bulk, patty or link, cooked?
There are 307 calories in 100 g of Turkey and pork sausage, fresh, bulk, patty or link, cooked.
How much protein is in Turkey and pork sausage, fresh, bulk, patty or link, cooked?
Turkey and pork sausage, fresh, bulk, patty or link, cooked contains 22.7 g of protein per 100 g.
How many carbs are in Turkey and pork sausage, fresh, bulk, patty or link, cooked?
Turkey and pork sausage, fresh, bulk, patty or link, cooked has 0.7 g of carbohydrates per 100 g.
How much fat is in Turkey and pork sausage, fresh, bulk, patty or link, cooked?
Turkey and pork sausage, fresh, bulk, patty or link, cooked provides 23.0 g of total fat per 100 g.
What is Turkey and pork sausage, fresh, bulk, patty or link, cooked a good source of?
Turkey and pork sausage, fresh, bulk, patty or link, cooked is an excellent source of Vitamin B12 (53% DV), Protein (45% DV), Thiamin (B1) (43% DV), Selenium (38% DV), Zinc (29% DV) and Niacin (B3) (26% DV) and a good source of Riboflavin (B2), Copper, Choline, Phosphorus and Vitamin D (per 100 g). Daily Values are based on a 2,000-calorie diet.
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