36 %
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 fried beef sausages?
267kcal
in a 100 g portion
267 kcal per 100 g.
Source: UK CoFID 2021, record 19-653, 6 analysed samples. Checked 5 October 2026.
17.4 gFat
17.6 gProtein
1.6 gFibre
36 %Daily vitamin B12
What’s in a 100 g portion
More than half of a portion is water. The rest is 17.6 g protein and 17.4 g fat.
- 17.4 gFat
- 17.6 gProtein
- 10.7 gCarbohydrate
- 1.6 gFibre
- 52.7 gWater
About average for meat
Beef sausages are 267 kcal per 100 g. The 253 meat in this database average 241.
Beef sausages267
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 portion17.4 g
Vitamins and minerals in beef sausages
Four of the 19 recorded reach the “high in” level. Vitamin B12 leads by a long way.
Only a trace
- Vitamin A
- Thiamin
Show all 19 with amounts
Chloride620 mg, 78 %
Vitamin B120.0009 mg, 36 %
Phosphorus246 mg, 35 %
Niacin (vitamin B3)5.2 mg, 33 %
Zinc2.6 mg, 26 %
Pantothenic acid (vitamin B5)0.97 mg, 16 %
Manganese0.28 mg, 14 %
Copper0.13 mg, 13 %
Iron1.8 mg, 13 %
Calcium103 mg, 13 %
Potassium246 mg, 12 %
Vitamin B60.13 mg, 9.3 %
Selenium0.005 mg, 9.1 %
Riboflavin (vitamin B2)0.11 mg, 7.9 %
Biotin0.0039 mg, 7.8 %
Folate0.015 mg, 7.5 %
Vitamin E0.79 mg, 6.6 %
Iodine0.008 mg, 5.3 %
Magnesium19 mg, 5.1 %
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 or thiamin, and only 5.1 % of the magnesium reference intake per 100 g.
Vitamin A
Tracein beef sausages
Find it inLiver, calf, fried3152 % per 100 g
Thiamin (vitamin B1)
Tracein beef sausages
Find it inWheatgerm164 % per 100 g
Magnesium
5.1%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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Beef sausages against other meat
Per 100 g, pate (meat, reduced fat) have the most vitamin B12 in this comparison, followed by tongue (lamb, raw).
0.012mg
0.007mg
0.004mg
0.003mg
0.003mg
0.0009mg
Pate, meat, reduced fat+0.0111 mg
Tongue, lamb, raw+0.0061 mg
Pie, steak and kidney, single crust+0.0031 mg
Burger, beef, 98-99% beef, fried+0.0021 mg
Pie, game+0.0021 mg
Sausages, beef, fried in vegetable oilthis page
All values per 100 g, from the same dataset. Differences are against beef sausages.
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Questions about beef sausages
What the numbers say to the questions people actually search.
How many calories are in a portion of beef sausages?
A typical portion (100 g cooked) gives 267 kcal. Per 100 g the figure is 267 kcal.
Is beef sausages high in chloride?
Yes. Sausages, beef, fried in vegetable oil have 620 mg chloride per 100 g, 78 % of the NRV, above the 30 % threshold for a “high in” claim.
Does frying change the protein in beef sausages?
Yes. Per 100 g, protein goes from 12.7 g raw to 17.6 g fried. Part of that is the vitamin or mineral itself changing, part is the change in water content.
Which vitamins and minerals do beef sausages have most of?
By share of the daily reference intake: chloride (620 mg, 78 %), vitamin B12 (0.0009 mg, 36 %) and phosphorus (246 mg, 35 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-653, Sausages, beef, fried in vegetable oil, 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.
