Italian Sausage
Italian Sausage contains 317 kcal per 100 g. A serving, 1 pan fried link, 60 g (60 g) provides about 190 kcal.
Roughly 72% of its calories come from fat, with 26% from protein and 2% from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in meat on FoodFactly, where the median is 208 kcal per 100 g across 49,494 products.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 317 kcal | |
| Total fat L | 25 g | 32% |
| Saturated fat L | 8.3 g | 42% |
| Trans fat L | 0 g | |
| Cholesterol L | 92 mg | 31% |
| Sodium L | 867 mg | 38% |
| Total carbohydrates L | 1.7 g | 0.6% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 1.7 g | |
| Protein L | 20 g | 40% |
| Vitamin C L | 0 mg | 0% |
| Calcium L | 33 mg | 3% |
| Iron L | 0.6 mg | 3% |
% 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%
- Carbohydrates 2%
- Fat 72%
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 gabove the median for meat (median 17.1 g)
- Fiber0 gin the lowest quarter of meat (median 0.2 g)
- Sugars1.7 gabove the median for meat (median 1 g)
- Fat25 gin the top quarter of meat (median 8.8 g)
- Saturated fat8.3 gin the top quarter of meat (median 3.2 g)
- Sodium867 mgin the top quarter of meat (median 423 mg)
- Protein per 100 kcal6.3 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Other components (1)
| Vitamin A, IU L | 0 IU |
|---|
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 317 kcal | 317 kcal |
| Protein | 20 g | 20 g |
| Carbohydrates | 1.7 g | 1.7 g |
| Fat | 25 g | 25 g |
| Fiber | 0 g | 0 g |
| Sugars | 1.7 g | 1.7 g |
| Sodium | 800 mg | 867 mg |
Product details
Ingredients
PORK, WATER, SALT, DEXTROSE, PARMESAN & ROMANO CHEESE POWDER (PARMESAN MADE FROM COW'S MILK, ROMANO MADE FROM SHEEP'S MILK, WHEY POWDER, CULTURE, SALT, ENZYME, DISODIUM PHOSPHATE, NATURAL & ARTIFICIAL FLAVOR, CELLULOSE POWDER), DEHYDRATED GARLIC, PARSLEY,
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Cheddar & Bacon Sausage Brat Johnsonville | 317 | 17.1 g | 2.4 g | 26.8 g |
| Burnt Ends Smoked and Seasoned Beef Brisket Kirkland Signature | 317 | 22.3 g | 7.1 g | 22.3 g |
| Ranch Cut Beef Jerkey Top Notch | 317 | 31.7 g | 38.8 g | 3.5 g |
| Cracked Pepper Summer Sausage Hardwood Smoked Pork And Beef Hickory Farms | 317 | 15.9 g | 3.5 g | 28.2 g |
| Organic Meat Stick Field Trip | 317 | 28.2 g | 7.1 g | 21.2 g |
| Burnt Ends Smoked And Seasoned Beef Brisket Kirkland | 317 | 22.3 g | 7.1 g | 22.3 g |
| Grass Fed Pasture Raised Venison and Beef Patties Force of Nature | 317 | 17.6 g | 0 g | 26.8 g |
| Smoked Fresh Polish Sausage Green Ridge Farm | 317 | 19.4 g | 1.8 g | 26.5 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 1900984. License: CC0 1.0 (U.S. public domain). Source record dated July 14, 2017. Imported November 6, 2026.
- Open Food Facts, record 0018894329541. License: ODbL 1.0 (Open Food Facts). Source record dated August 24, 2025. Imported November 6, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.