Pork and Beef Sausage (cooked): calories, macros and portion sizes

What the nutrition record actually describes

The reference is USDA FoodData Central food 174579, from the April 2018 SR Legacy release. Its basis is per 100 g edible portion. Food names in search results can hide important differences: the record description, rather than the broad headline alone, determines whether this panel matches your serving.

The figures below are scaled from that source record. Missing nutrients are labeled “Not reported”; an absent sugar value is not evidence that a food contains no sugar. Values may be rounded, and a current product label takes precedence for that exact packaged product.

A sausage reference does not identify every link

The meat blend, fat content, casing and cooked yield differ by product. This cooked pork-and-beef reference should not substitute for a turkey sausage or a branded link with its own nutrition label.

Count and weigh links after checking the serving basis. If the label describes an uncooked weight, use the corresponding amount before cooking or calculate the batch rather than applying it directly to cooked grams.

How to calculate the portion on your plate

Multiply the per-100-g value by your edible portion in grams and divide by 100. A 75 g portion of this reference has approximately 297 kcal; a 150 g portion has approximately 594 kcal. Those are mathematical examples, not recommended serving sizes.

Use the same scaling for protein, carbohydrate and fat. For a mixed recipe, calculate each ingredient first, add the batch, then allocate the share eaten. If a finished batch weighs 600 g and you serve 150 g, you have one quarter of the batch nutrition; the recipe's water content affects its final weight.

Where the reference is useful—and where it stops

Use this panel to compare like-for-like portions and to understand what drives the meal total. It does not decide whether pork and beef sausage (cooked) is suitable for a particular medical diet, nor does one nutrient describe the quality of an entire day.

A meal can include additional vegetables, grains, proteins, sauces and drinks. Record the components you ate rather than judging the plate from a single ingredient. If you need a sodium or other nutrient limit for a condition, use the plan agreed with your healthcare professional.

Logging pork and beef sausage (cooked) with BiteCal

Photograph the meal in good light with the whole serving visible. Review the foods the scanner suggests, match the preparation, and adjust the portion before saving. Photo recognition is a starting estimate; it cannot read the weight under a pile of food or identify every hidden recipe ingredient.

Compare the saved calorie and macro totals with the reference and your portion calculation. Review the daily diary rather than assuming one scan is exact. A label or measured homemade recipe is often a better source when the product or recipe is known.

Frequently asked questions