Meat

Sausage Meat

Sausage meat is seasoned ground pork formulated for patties, stuffings, and bulk sausage without being stuffed into casings. Fat content is usually higher than plain mince; sage, pepper, fennel, or chilli define regional styles. Keep cold, mix until tacky for bind, and cook through in patties or as crumbled base for sauces and dressings. For stuffing poultry, ensure the centre reaches a safe temperature. Do not taste raw; cook a test nub for seasoning. Freeze in flat packs for later.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BakedBraisedCookedFreshFriedGrilledPreparedRoasted

Traits

Butcher CutCulinary PartFatty Enough To BindGroundSausage MeatVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 205

Amount per 100 g

Total Fat 11.9 g
Saturated Fat 5.27 g
Trans Fat 0.2 g
Monounsaturated Fat 5.04 g
Polyunsaturated Fat 0.97 g
Cholesterol 67.2 mg
Sodium 57.9 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.5 g
Water 60.1 g

Detailed nutrients

Energy 205 kcal
Water 60.1 g
Protein 22.5 g
Fat 11.9 g
- Saturated Fat 5.27 g
- Monounsaturated Fat 5.04 g
- Polyunsaturated Fat 0.97 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.72 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.57 mg
- Vitamin B5 — Pantothenic Acid 0.6 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
Minerals 399 mg
- Major Minerals 398 mg
  - Calcium 30 mg
  - Sodium 57.9 mg
  - Potassium 310 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 67.2 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.72 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.57 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·

Minerals

Sodium: 57.92 · Potassium: 310 · Calcium: 30 · Iron: 1.5 ·

Picked or portioned meat reflects the animal’s muscle composition.

History

500

British butchers sold sage-heavy sausage meat for stuffing and breakfast patties.

1700

American Thanksgiving traditions packed herbed sausage meat into holiday birds and dressings.

2010

Italian-American kitchens kept fennel sausage meat as a pasta-sauce foundation.