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 premium sausages?
254kcal
in a 100 g portion
254 kcal per 100 g.
Source: UK CoFID 2021, record 19-657, 10 analysed samples. Checked 5 October 2026.
21 gFat
13.8 gProtein
0.5 gFibre
40 %Daily vitamin B12
What’s in a 100 g portion
More than half of a portion is water. The rest is 21 g fat and 13.8 g protein.
- 21 gFat
- 13.8 gProtein
- 2.6 gCarbohydrate
- 0.5 gFibre
- 62.1 gWater
About average for meat
Premium sausages are 254 kcal per 100 g. The 253 meat in this database average 241.
Premium sausages254
Meat average241
High in saturated fat
8.2 g of saturates per 100 g, which is red on a UK traffic-light label (the line is 5 g).
Saturates, per portion8.2 g
Fat, per portion21 g
Vitamins and minerals in premium sausages
Two of the 19 recorded reach the “high in” level. Vitamin B12 leads.
Only a trace
- Vitamin A
Show all 19 with amounts
Chloride550 mg, 69 %
Vitamin B120.001 mg, 40 %
Niacin (vitamin B3)4.3 mg, 27 %
Phosphorus160 mg, 23 %
Calcium160 mg, 20 %
Vitamin C14 mg, 18 %
Pantothenic acid (vitamin B5)0.84 mg, 14 %
Zinc1.2 mg, 12 %
Vitamin B60.16 mg, 11 %
Potassium190 mg, 9.5 %
Riboflavin (vitamin B2)0.11 mg, 7.9 %
Vitamin E0.9 mg, 7.5 %
Iron1 mg, 7.1 %
Manganese0.14 mg, 7 %
Biotin0.003 mg, 6 %
Copper0.06 mg, 6 %
Thiamin (vitamin B1)0.05 mg, 4.5 %
Magnesium14 mg, 3.7 %
Folate0.007 mg, 3.5 %
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 premium sausages don’t give you. And where to find it.
No recorded vitamin A, and only 3.5 % of the folate reference intake and 3.7 % of the magnesium reference intake per 100 g.
Vitamin A
Tracein premium sausages
Find it inLiver, calf, fried3152 % per 100 g
Folate
3.5%in premium sausages, per 100 g
Find it inLiver, chicken, fried675 % per 100 g
Magnesium
3.7%in premium 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 %
Or one scoop of Immufix
Every 25 g scoop declares 100 mg of vitamin C, 0.00125 mg of vitamin D and 0.075 mg of selenium, alongside other vitamins and minerals. Vitamin C, vitamin D and selenium contribute to the normal function of the immune system.
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Tracked UK delivery
Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.
Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Premium sausages against other meat
Per 100 g, kidney (pig, raw) have the most vitamin B12 in this comparison, followed by liver (pig, stewed).
0.04mg
0.026mg
0.012mg
0.004mg
0.003mg
0.001mg
Kidney, pig, raw+0.039 mg
Liver, pig, stewed+0.025 mg
Pate, meat, reduced fat+0.011 mg
Pie, steak and kidney, single crust+0.003 mg
Pie, game+0.002 mg
Sausages, premium, rawthis page
All values per 100 g, from the same dataset. Differences are against premium sausages.
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Questions about premium sausages
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of premium sausages?
A typical portion (100 g cooked) gives 254 kcal. Per 100 g the figure is 254 kcal.
Is premium sausages high in chloride?
Yes. Sausages, premium, raw have 550 mg chloride per 100 g, 69 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals do premium sausages have most of?
By share of the daily reference intake: chloride (550 mg, 69 %), vitamin B12 (0.001 mg, 40 %) and niacin (4.3 mg, 27 %) per 100 g.
Are premium sausages a good source of protein?
Sausages, premium, raw have 13.8 g protein per 100 g, 22 % of the energy, which meets the UK threshold for “high protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-657, Sausages, premium, raw, 10 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; industry data, 2013; and CCFRA, Programme of mini-surveys: survey of sausages, 2003. 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.
