Pork sausage, link/patty, reduced fat, cooked, pan-fried: Nutrition Facts
Generic food Cooked Meat
Pork sausage, link/patty, reduced fat, cooked, pan-fried contains 267 kcal per 100 g. A typical serving of 1 package (343 g) provides about 916 kcal.
Roughly 68% of its calories come from fat, with 31% from protein and 0.2% from carbohydrates (estimated with general energy factors).
That is close to the median for sausages and luncheon meats on FoodFactly (265 kcal per 100 g).
100 g provides 55% of the Daily Value for selenium, 48% of the Daily Value for Niacin (B3) and 48% of the Daily Value for Vitamin B12.
These values are for the cooked food. Raw and other preparations have their own values, listed separately below.
The data comes from USDA FoodData Central: SR Legacy, where most core values were measured by laboratory analysis.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 267 kcal | |
| Total fat M | 20.3 g | 26% |
| Saturated fat C | 6 g | 30% |
| Trans fat C | 0.091 g | |
| Cholesterol M | 82 mg | 27% |
| Sodium M | 698 mg | 30% |
| Total carbohydrates C | 0.15 g | 0.1% |
| Dietary fiber Z | 0 g | 0% |
| Total sugars Z | 0 g | |
| Protein M | 20.9 g | 42% |
| Vitamin A I | 28 µg | 3% |
| Vitamin C Z | 0 mg | 0% |
| Vitamin D ? | 1.4 µg | 7% |
| Vitamin E M | 1.2 mg | 8% |
| Vitamin K I | 0 µg | 0% |
| Thiamin (B1) M | 0.38 mg | 31% |
| Riboflavin (B2) M | 0.21 mg | 16% |
| Niacin (B3) M | 7.7 mg | 48% |
| Pantothenic acid (B5) M | 0.96 mg | 19% |
| Vitamin B6 M | 0.28 mg | 17% |
| Folate (B9) C | 1 µg | 0.3% |
| Vitamin B12 M | 1.2 µg | 48% |
| Choline I | 70.3 mg | 13% |
| Calcium M | 19 mg | 1% |
| Iron M | 1.9 mg | 11% |
| Magnesium M | 22 mg | 5% |
| Phosphorus M | 185 mg | 15% |
| Potassium M | 328 mg | 7% |
| Zinc M | 3.1 mg | 29% |
| Copper M | 0.088 mg | 10% |
| Manganese M | 0.052 mg | 2% |
| Selenium M | 30 µg | 55% |
% 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 31%
- Carbohydrates 0.2%
- Fat 68%
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
- Protein20.9 gin the top quarter of sausages and luncheon meats (median 14.5 g)
- Sugars0 gin the lowest quarter of sausages and luncheon meats (median 0.2 g)
- Fat20.3 gbelow the median for sausages and luncheon meats (median 21.9 g)
- Saturated fat6 gbelow the median for sausages and luncheon meats (median 7.4 g)
- Sodium698 mgin the lowest quarter of sausages and luncheon meats (median 962 mg)
- Protein per 100 kcal7.8 gprotein density, useful for comparing foods with different calorie levels
- Water55.9 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 8 g |
|---|---|
| Polyunsaturated fat C | 4.2 g |
Amino acids (19)
| Tryptophan M | 0.21 g |
|---|---|
| Threonine M | 0.69 g |
| Isoleucine M | 0.83 g |
| Leucine M | 1.5 g |
| Lysine M | 1.4 g |
| Methionine M | 0.48 g |
| Cystine M | 0.27 g |
| Phenylalanine M | 0.75 g |
| Tyrosine M | 0.59 g |
| Valine M | 0.99 g |
| Arginine M | 1.3 g |
| Histidine M | 0.61 g |
| Alanine M | 1.3 g |
| Aspartic acid M | 1.8 g |
| Glutamic acid M | 3.2 g |
| Glycine M | 1.4 g |
| Proline M | 1.4 g |
| Serine M | 0.87 g |
| Hydroxyproline M | 0.48 g |
Individual fatty acids (47)
| EPA (omega-3, 20:5 n-3) M | 0.003 g |
|---|---|
| DHA (omega-3, 22:6 n-3) M | 0.002 g |
| ALA (omega-3, 18:3 n-3) M | 0.11 g |
| Linoleic acid (omega-6, 18:2) ? | 3.6 g |
| SFA 4:0 M | 0 g |
| SFA 6:0 M | 0 g |
| SFA 8:0 M | 0.002 g |
| SFA 10:0 M | 0.016 g |
| SFA 12:0 M | 0.015 g |
| SFA 14:0 M | 0.21 g |
| SFA 16:0 M | 3.8 g |
| SFA 18:0 M | 1.9 g |
| SFA 20:0 M | 0.047 g |
| MUFA 18:1 ? | 7.4 g |
| PUFA 18:3 ? | 0.11 g |
| PUFA 20:4 M | 0.12 g |
| SFA 22:0 M | 0.008 g |
| MUFA 14:1 M | 0.004 g |
| MUFA 16:1 ? | 0.37 g |
| PUFA 18:4 M | 0.001 g |
| MUFA 20:1 M | 0.24 g |
| MUFA 22:1 ? | 0.005 g |
| PUFA 22:5 n-3 (DPA) M | 0.022 g |
| SFA 15:0 M | 0.011 g |
| SFA 17:0 M | 0.053 g |
| SFA 24:0 M | 0.002 g |
| TFA 16:1 t M | 0.007 g |
| TFA 18:1 t M | 0.061 g |
| TFA 22:1 t M | 0 g |
| TFA 18:2 t not further defined M | 0.022 g |
| PUFA 18:2 CLAs M | 0.024 g |
| MUFA 24:1 c M | 0.001 g |
| PUFA 20:2 n-6 c,c M | 0.2 g |
| MUFA 16:1 c M | 0.36 g |
| MUFA 18:1 c M | 7.3 g |
| PUFA 18:2 n-6 c,c M | 3.6 g |
| MUFA 22:1 c M | 0.005 g |
| PUFA 18:3 n-6 c,c,c M | 0.004 g |
| MUFA 17:1 M | 0.041 g |
| PUFA 20:3 ? | 0.057 g |
| Fatty acids, total trans-monoenoic C | 0.068 g |
| Fatty acids, total trans-polyenoic C | 0.023 g |
| MUFA 15:1 M | 0 g |
| PUFA 20:3 n-3 M | 0.022 g |
| PUFA 20:3 n-6 M | 0.034 g |
| PUFA 18:3i M | 0.001 g |
| PUFA 22:4 M | 0.046 g |
Carotenoids (16)
| Beta-carotene Z | 0 µg |
|---|---|
| Lycopene Z | 0 µg |
| Lutein + zeaxanthin Z | 0 µg |
| Retinol I | 28 µg |
| Carotene, alpha Z | 0 µg |
| Vitamin D (D2 + D3), International Units I | 58 IU |
| Vitamin D2 (ergocalciferol) I | 0 µg |
| Vitamin D3 (cholecalciferol) I | 1.4 µg |
| Cryptoxanthin, beta Z | 0 µg |
| Tocopherol, beta M | 0 mg |
| Tocopherol, gamma M | 0.1 mg |
| Tocopherol, delta M | 0 mg |
| Tocotrienol, alpha M | 0.03 mg |
| Tocotrienol, beta M | 0 mg |
| Tocotrienol, gamma M | 0.1 mg |
| Tocotrienol, delta M | 0 mg |
Other components (12)
| Water M | 55.9 g |
|---|---|
| Alcohol Z | 0 g |
| Caffeine Z | 0 mg |
| Ash M | 2.7 g |
| Theobromine Z | 0 mg |
| Energy C | 1,118 kJ |
| Vitamin A, IU I | 93 IU |
| Folic acid I | 0 µg |
| Folate, food I | 1 µg |
| Betaine I | 6.7 mg |
| Vitamin E, added Z | 0 mg |
| Vitamin B-12, added Z | 0 µg |
Other forms of Pork sausage
Raw, cooked, dried and processed versions are separate records with their own measured values.
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Pork sausage, link/patty, reduced fat, unprepared Raw | 217 | 16.8 g | 0.2 g | 16.6 g |
| Pork sausage, link/patty, unprepared Raw | 288 | 15.4 g | 0.93 g | 24.8 g |
| Pork sausage, link/patty, fully cooked, microwaved Cooked | 438 | 15.1 g | 0.62 g | 41.7 g |
| Pork sausage, link/patty, fully cooked, unheated Cooked | 392 | 13.5 g | 0.69 g | 37.3 g |
| Pork sausage, reduced sodium, cooked Cooked | 271 | 9.4 g | 8.1 g | 22.4 g |
| Pork sausage, link/patty, cooked, pan-fried Cooked | 325 | 18.5 g | 1.4 g | 27.3 g |
| Pork sausage | 325 | 18.5 g | 1.4 g | 27.2 g |
| Pork sausage, reduced fat | 267 | 20.9 g | 0.15 g | 20.3 g |
| Pork sausage, reduced sodium | 233 | 19.9 g | 13.2 g | 11.1 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Lamb, variety meats and by-products, tongue, cooked, braised Cooked | 275 | 21.6 g | 0 g | 20.3 g |
| Lamb, New Zealand, imported, loin saddle, separable lean and fat, cooked, fast roasted Cooked | 274 | 21.1 g | 0.1 g | 21 g |
| Pork, cured, shoulder, arm picnic, separable lean and fat, roasted Cooked | 280 | 20.4 g | 0 g | 21.4 g |
| Lamb, shoulder, blade, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted Cooked | 281 | 22.3 g | 0 g | 20.6 g |
| Lamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted Cooked | 276 | 22.5 g | 0 g | 20 g |
| Lamb, shoulder, arm, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted Cooked | 279 | 22.5 g | 0 g | 20.2 g |
| Lamb, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted Cooked | 270 | 22.6 g | 0 g | 19.2 g |
| Lamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted Cooked | 269 | 22.7 g | 0 g | 19.1 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in cooked pork sausage?
100 g of cooked pork sausage has 267 kcal. 1 package (343 g): about 916 kcal. 3 oz (85 g): about 227 kcal.
Is cooked pork sausage high in protein?
Cooked pork sausage contains 20.9 g of protein per 100 g (42% of the 50 g Daily Value), or 71.8 g in 1 package (343 g). About 31% of its calories come from protein. Compared with other sausages and luncheon meats, that is among the highest quarter (median 14.5 g).
How many carbs are in cooked pork sausage?
Cooked pork sausage has 0.15 g of total carbohydrates per 100 g, including 0 g of fiber and 0 g of sugars.
How much fat is in cooked pork sausage?
Cooked pork sausage contains 20.3 g of fat per 100 g, of which 6 g is saturated (30% of the Daily Value).
What vitamins and minerals does cooked pork sausage contain?
Per 100 g, the most notable amounts relative to the Daily Value are selenium (55% DV), Niacin (B3) (48% DV), Vitamin B12 (48% DV), Thiamin (B1) (31% DV) and zinc (29% DV). The full list is in the vitamins and minerals table above.
How much sodium is in cooked pork sausage?
100 g contains 698 mg of sodium, 30% of the 2,300 mg Daily Value.
Does pork sausage have the same nutrition cooked and raw?
No. Per 100 g, pork sausage, link/patty, reduced fat, cooked, pan-fried has 267 kcal, while pork sausage, link/patty, reduced fat, unprepared has 217 kcal. Cooking changes the water content, so always use the record that matches how you weigh the food.
Where does this nutrition data come from?
From USDA FoodData Central: SR Legacy, record dated April 1, 2019. 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: SR Legacy, record 171636. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. 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.