Pork Sausage – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Pork Sausage
Category: Sausages and Luncheon Meats
Refuse: 0% (values below are for edible portion)
Serving size analysed: 48g, 1 serving

Intro: We spoke about beef sausages a few days ago, today we look at the more traditional pork sausage. Sausages were actually developed as a way to preserve meat. They used to take a lot of the less desirable cuts of meat, and organs, blood, fat etc, and then grind it up and salt it, then put it into the cleaned intestine from an animal. They could then by dried, cured or smoked to aid in the preservation of the contents.

I can’t seem to find any clear indication of how old the concept of a sausage is, but apparently the ancient Greeks and Romans liked sausages so they must be about 8,000 years old. Although of course our modern sausage is probably far removed from what they were eating, early attempts at making sausages for instance involved roasting animal intestines and then stuffing them into the stomach of the animal!

In terms of nutrition this is actually pretty similar to the beef sausage, they differ minimally on zinc, vitamin A and a few other vitamins, but not by a drastic amount.

Footnotes:

None

Source:

These nutrition facts for pork sausage were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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