48 %
Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.
How many calories are in beef sausages?
258kcal
in a 100 g portion
258 kcal per 100 g.
Source: UK CoFID 2021, record 19-656, 6 analysed samples. Checked 5 October 2026.
19.5 gFat
12.7 gProtein
1.5 gFibre
48 %Daily vitamin B12
What’s in a 100 g portion
More than half of a portion is water, which is why the calories stay low. What is left is mostly fat.
- 19.5 gFat
- 12.7 gProtein
- 8.4 gCarbohydrate
- 1.5 gFibre
- 57.5 gWater
- 0.4 gMinerals and the rest
About average for meat
Beef sausages are 258 kcal per 100 g. The 253 meat in this database average 241.
Beef sausages258
Meat average241
High in saturated fat
7.6 g of saturates per 100 g, which is red on a UK traffic-light label (the line is 5 g).
Saturates, per portion7.6 g
Fat, per portion19.5 g
Vitamins and minerals in beef sausages
Three of the 21 reach the “high in” level, led by vitamin B12.
Only a trace
- Vitamin A
Show all 21 with amounts
Chloride490 mg, 61 %
Vitamin B120.0012 mg, 48 %
Vitamin C33 mg, 41 %
Niacin (vitamin B3)4.7 mg, 29 %
Phosphorus173 mg, 25 %
Zinc1.8 mg, 18 %
Pantothenic acid (vitamin B5)0.79 mg, 13 %
Copper0.1 mg, 10 %
Iron1.4 mg, 9.7 %
Potassium185 mg, 9.3 %
Calcium74 mg, 9.3 %
Selenium0.005 mg, 9.1 %
Vitamin B60.12 mg, 8.6 %
Manganese0.17 mg, 8.5 %
Biotin0.0037 mg, 7.4 %
Riboflavin (vitamin B2)0.1 mg, 7.1 %
Folate0.012 mg, 6 %
Iodine0.009 mg, 6 %
Vitamin E0.54 mg, 4.5 %
Magnesium14 mg, 3.7 %
Thiamin (vitamin B1)0.01 mg, 0.9 %
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What beef sausages don’t give you. And where to find it.
No recorded vitamin A, and only 0.9 % of the thiamin reference intake and 3.7 % of the magnesium reference intake per 100 g.
Vitamin A
Tracein beef sausages
Find it inLiver, calf, fried3152 % per 100 g
Thiamin (vitamin B1)
0.9%in beef sausages, per 100 g
Find it inWheatgerm164 % per 100 g
Magnesium
3.7%in beef sausages, per 100 g
Find it inCoriander leaves, dried184 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Made in Cambridgeshire
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Beef sausages against other meat
Per 100 g, liver (lamb, fried) have the most vitamin B12 in this comparison, followed by liver (pig, stewed).
0.083mg
0.026mg
0.015mg
0.007mg
0.002mg
0.0012mg
Liver, lamb, fried+0.0818 mg
Liver, pig, stewed+0.0248 mg
Kidney, ox, raw+0.0138 mg
Tongue, lamb, raw+0.0058 mg
Burger, beef, 62-85% beef, raw+0.0008 mg
Sausages, beef, rawthis page
All values per 100 g, from the same dataset. Differences are against beef sausages.
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Questions about beef sausages
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of beef sausages?
A typical portion (100 g cooked) gives 258 kcal. Per 100 g the figure is 258 kcal.
Is beef sausages high in chloride?
Yes. Sausages, beef, raw have 490 mg chloride per 100 g, 61 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals do beef sausages have most of?
By share of the daily reference intake: chloride (490 mg, 61 %), vitamin B12 (0.0012 mg, 48 %) and vitamin C (33 mg, 41 %) per 100 g.
Are beef sausages a good source of protein?
Sausages, beef, raw have 12.7 g protein per 100 g, 19 % of the energy, which meets the UK threshold for “source of protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-656, Sausages, beef, raw, 6 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Analytical survey of meat products, 1990-1991; CCFRA, Programme of mini surveys: survey of sausages, 2003; and industry data, 2013. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Sausage). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More meat
From the same group, with calories per 100 g, and the foods with the most vitamin B12.
