Pork Sausage

MeatPorkSausageFresh SausageNot vegetarianSavoryUmamiSaltyRichGarlickyPeppery

Nutrition (per 100 g)

Calories: 301
Protein (g): 12.5
Fat (g): 27
Carbs (g): 1.3
Fiber (g): 0
Sodium (mg): 880

Values vary by grind, seasoning, and added fat; sodium can be high depending on cure and style.

Storage

Room temp: up to 0 days
Refrigerated: up to 2 days
Frozen: up to 60 days

Pork sausage is a seasoned ground pork mixture typically stuffed into natural or synthetic casings and sold as links or in bulk. Seasonings range from simple salt and pepper to blends featuring garlic, fennel, paprika, sage, and chiles, resulting in styles from mild breakfast patties to robust Italian or spicy fresh chorizo. Fat content usually sits between 20–30%, which helps with juiciness, browning, and flavor release during cooking.

Fresh pork sausage must be cooked before eating, and can be pan-fried, grilled, roasted, or crumbled and browned. It renders flavorful fat that can be used to sauté aromatics or enrich sauces and dressings. Regional varieties are numerous—bratwurst, Italian, and British-style bangers among them—so seasoning intensity and salt levels vary; adjust additional salt and spices in a dish accordingly.