Calories in Venison sausage
Generic food Meat
Venison sausage contains 312 kcal per 100 g. A typical serving of 1 slice (15 g) provides about 47 kcal.
Roughly 74% of its calories come from fat, with 26% from protein and 0% from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in cold cuts and cured meats on FoodFactly, where the median is 200 kcal per 100 g across 43 foods.
100 g provides 73% of the Daily Value for Vitamin B12, 45% of the Daily Value for Niacin (B3) and 34% of the Daily Value for zinc.
The data comes from the USDA Food and Nutrient Database for Dietary Studies (FNDDS), which calculates values from recipes of the ingredients.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 312 kcal | |
| Total fat C | 25.1 g | 32% |
| Saturated fat C | 9.8 g | 49% |
| Cholesterol C | 90 mg | 30% |
| Sodium C | 829 mg | 36% |
| Total carbohydrates C | 0 g | 0% |
| Dietary fiber C | 0 g | 0% |
| Total sugars C | 0 g | |
| Protein C | 20.2 g | 40% |
| Vitamin A C | 7 µg | 0.8% |
| Vitamin C C | 0 mg | 0% |
| Vitamin D C | 0.5 µg | 3% |
| Vitamin E C | 0.47 mg | 3% |
| Vitamin K C | 1 µg | 0.8% |
| Thiamin (B1) C | 0.41 mg | 34% |
| Riboflavin (B2) C | 0.28 mg | 22% |
| Niacin (B3) C | 7.3 mg | 45% |
| Vitamin B6 C | 0.38 mg | 22% |
| Folate (B9) C | 5 µg | 1% |
| Vitamin B12 C | 1.8 µg | 73% |
| Choline C | 79.6 mg | 14% |
| Calcium C | 17 mg | 1% |
| Iron C | 2.4 mg | 14% |
| Magnesium C | 19 mg | 5% |
| Phosphorus C | 189 mg | 15% |
| Potassium C | 287 mg | 6% |
| Zinc C | 3.8 mg | 34% |
| Copper C | 0.095 mg | 11% |
| Selenium C | 10.5 µg | 19% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 26%
- Fat 74%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein20.2 gabove the median for cold cuts and cured meats (median 18.2 g)
- Sugars0 gin the lowest quarter of cold cuts and cured meats (median 0.26 g)
- Fat25.1 gin the top quarter of cold cuts and cured meats (median 11.3 g)
- Saturated fat9.8 gin the top quarter of cold cuts and cured meats (median 3.5 g)
- Sodium829 mgin the lowest quarter of cold cuts and cured meats (median 1,040 mg)
- Protein per 100 kcal6.5 gprotein density, useful for comparing foods with different calorie levels
- Water51.8 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 9.9 g |
|---|---|
| Polyunsaturated fat C | 3.7 g |
Individual fatty acids (19)
| EPA (omega-3, 20:5 n-3) C | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) C | 0.005 g |
| Linoleic acid (omega-6, 18:2) C | 3.2 g |
| SFA 4:0 C | 0 g |
| SFA 6:0 C | 0 g |
| SFA 8:0 C | 0 g |
| SFA 10:0 C | 0.016 g |
| SFA 12:0 C | 0.023 g |
| SFA 14:0 C | 0.48 g |
| SFA 16:0 C | 5.6 g |
| SFA 18:0 C | 3.4 g |
| MUFA 18:1 C | 9 g |
| PUFA 18:3 C | 0.2 g |
| PUFA 20:4 C | 0.11 g |
| MUFA 16:1 C | 0.61 g |
| PUFA 18:4 C | 0 g |
| MUFA 20:1 C | 0.15 g |
| MUFA 22:1 C | 0 g |
| PUFA 22:5 n-3 (DPA) C | 0.012 g |
Carotenoids (6)
| Beta-carotene C | 0 µg |
|---|---|
| Lycopene C | 0 µg |
| Lutein + zeaxanthin C | 0 µg |
| Retinol C | 7 µg |
| Carotene, alpha C | 0 µg |
| Cryptoxanthin, beta C | 0 µg |
Other components (8)
| Water C | 51.8 g |
|---|---|
| Alcohol C | 0 g |
| Caffeine C | 0 mg |
| Theobromine C | 0 mg |
| Folic acid C | 0 µg |
| Folate, food C | 5 µg |
| Vitamin E, added C | 0 mg |
| Vitamin B-12, added C | 0 µg |
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Tongue pot roast, Puerto Rican style | 317 | 21 g | 0.32 g | 25 g |
| Pickled sausage | 314 | 18.1 g | 2.1 g | 26 g |
| Italian sausage | 317 | 18.2 g | 2.2 g | 26.2 g |
| Sausage, NFS | 325 | 18.5 g | 1.4 g | 27.2 g |
| Pork sausage | 325 | 18.5 g | 1.4 g | 27.2 g |
| Beef, sandwich steak | 326 | 18.3 g | 0 g | 27.6 g |
| Turkey or chicken and pork sausage | 307 | 22.7 g | 0.7 g | 23 g |
| Tongue | 282 | 19.1 g | 0 g | 22.1 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in venison sausage?
100 g of venison sausage has 312 kcal. 1 slice (15 g): about 47 kcal. 1 patty (35 g): about 109 kcal. 1 cup (135 g): about 421 kcal.
Is venison sausage high in protein?
Venison sausage contains 20.2 g of protein per 100 g (40% of the 50 g Daily Value), or 3 g in 1 slice (15 g). About 26% of its calories come from protein. Compared with other cold cuts and cured meats, that is above the median (median 18.2 g).
How many carbs are in venison sausage?
Venison sausage has 0 g of total carbohydrates per 100 g, including 0 g of fiber and 0 g of sugars.
How much fat is in venison sausage?
Venison sausage contains 25.1 g of fat per 100 g, of which 9.8 g is saturated (49% of the Daily Value).
What vitamins and minerals does venison sausage contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin B12 (73% DV), Niacin (B3) (45% DV), zinc (34% DV), Thiamin (B1) (34% DV) and Vitamin B6 (22% DV). The full list is in the vitamins and minerals table above.
How much sodium is in venison sausage?
100 g contains 829 mg of sodium, 36% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: FNDDS (Survey), record dated October 31, 2024. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: FNDDS (Survey), record 2705916. License: CC0 1.0 (U.S. public domain). Source record dated October 31, 2024. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.