40 %
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 pork sausages?
309kcal
in a 100 g portion
309 kcal per 100 g.
Source: UK CoFID 2021, record 19-510. Checked 5 October 2026.
25 gFat
11.9 gProtein
2.8 gFibre
40 %Daily vitamin B12
What’s in a 100 g portion
About a third of a portion is water. The rest is 25 g fat and 11.9 g protein.
- 25 gFat
- 11.9 gProtein
- 9.6 gCarbohydrate
- 2.8 gFibre
- 49.4 gWater
- 1.3 gMinerals and the rest
Above average for meat
Pork sausages are 309 kcal per 100 g. The 253 meat in this database average 241.
Pork sausages309
Meat average241
High in saturated fat
9.2 g of saturates per 100 g, which is red on a UK traffic-light label (the line is 5 g).
Saturates, per portion9.2 g
Fat, per portion25 g
Vitamins and minerals in pork sausages
Two of the 22 recorded reach the “high in” level. Vitamin B12 leads.
Only a trace
- Vitamin A
Show all 22 with amounts
Chloride675 mg, 84 %
Vitamin B120.001 mg, 40 %
Niacin (vitamin B3)4.1 mg, 26 %
Phosphorus175 mg, 25 %
Vitamin D0.0009 mg, 18 %
Calcium103 mg, 13 %
Pantothenic acid (vitamin B5)0.77 mg, 13 %
Biotin0.005 mg, 10 %
Selenium0.005 mg, 9.1 %
Zinc0.9 mg, 9 %
Vitamin C7 mg, 8.8 %
Vitamin B60.12 mg, 8.6 %
Manganese0.17 mg, 8.5 %
Potassium160 mg, 8 %
Riboflavin (vitamin B2)0.11 mg, 7.9 %
Vitamin E0.93 mg, 7.8 %
Copper0.07 mg, 7 %
Folate0.013 mg, 6.5 %
Iron0.9 mg, 6.4 %
Iodine0.007 mg, 4.7 %
Magnesium13 mg, 3.5 %
Thiamin (vitamin B1)0.03 mg, 2.7 %
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 pork sausages don’t give you. And where to find it.
No recorded vitamin A, and only 2.7 % of the thiamin reference intake and 3.5 % of the magnesium reference intake per 100 g.
Vitamin A
Tracein pork sausages
Find it inLiver, calf, fried3152 % per 100 g
Thiamin (vitamin B1)
2.7%in pork sausages, per 100 g
Find it inWheatgerm164 % per 100 g
Magnesium
3.5%in pork 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
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Pork sausages against other meat
Per 100 g, kidney (ox, raw) have the most vitamin B12 in this comparison, followed by liver sausage.
0.015mg
0.01mg
0.003mg
0.002mg
0.002mg
0.001mg
Kidney, ox, raw+0.014 mg
Liver sausage+0.009 mg
Burger, beef, 98-99% beef, fried+0.002 mg
Haggis, boiled+0.001 mg
Sausages, pork, rawthis page
All values per 100 g, from the same dataset. Differences are against pork sausages.
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Questions about pork sausages
What the numbers say to the questions people actually search.
How many calories are in a portion of pork sausages?
A typical portion (100 g cooked) gives 309 kcal. Per 100 g the figure is 309 kcal.
Is pork sausages high in chloride?
Yes. Sausages, pork, raw have 675 mg chloride per 100 g, 84 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals do pork sausages have most of?
By share of the daily reference intake: chloride (675 mg, 84 %), vitamin B12 (0.001 mg, 40 %) and niacin (4.1 mg, 26 %) per 100 g.
Are pork sausages a good source of protein?
Sausages, pork, raw have 11.9 g protein per 100 g, 15 % 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 19-510, Sausages, pork, raw, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Analytical survey of meat products, 1990-1991; 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. 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.
