Smoked Sausage — Nutrients, Health Benefits, And Shopping Tips
Written by Listonic Team
Last update on September 6, 2024
Smoked sausage nutrients
Nutrition facts
Amount per 100 g
Calories
🔥 301 kcal
| Nutrition per: 100 g | Value | % Daily Value* |
|---|---|---|
| Carbs | 1 g | 0.36% |
| Fiber | 0 g | - |
| Sugars | 0 g | - |
| Glycemic Index | 28 | - |
| Protein | 14 g | 28% |
| Sodium | 1240 mg | 53.91% |
| Total Fat | 27 g | 34.62% |
*The % of Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
14 g
🧀 Good Protein Content
28
🟢 Low Glycemic Index
Smoked sausage facts & tips
Health benefits
- High in protein, essential for muscle growth, repair, and overall body function.
- Rich in flavor, enhancing the taste of various dishes and making them more enjoyable.
- Convenient and versatile, suitable for a variety of recipes and quick meals.
Health risks
- High sodium content in most smoked sausages, which can contribute to hypertension and increased cardiovascular risks when consumed frequently.
- High fat content particularly in sausages made from fatty cuts of meat, which can raise cholesterol levels and increase the risk of heart disease.
- Presence of nitrates and nitrites used in curing and smoking sausages, which have been linked to an increased risk of cancer, particularly colorectal cancer.
- Potential for contamination with harmful bacteria such as Listeria or Salmonella, particularly if the sausage is not properly cooked or stored, leading to potential foodborne illness.
- Potential for artificial additives such as preservatives, flavorings, or colorings in some commercial smoked sausages, which may cause adverse reactions in sensitive individuals.
How to choose smoked sausage
Smoked sausage should display a uniform dark exterior indicative of thorough smoking, with a firm texture. The packaging should be vacuum-sealed to preserve the sausage's aroma and flavor.
Avoid smoked sausage that is pale or has a greasy sheen, as these are signs it may not have been smoked properly. Packages that are punctured or not properly sealed should also be avoided, as they can lead to drying out or spoilage of the sausage.
How to store smoked sausage
Smoked sausage should be stored in the refrigerator, preferably in its original packaging or an airtight container. Proper refrigeration maintains its flavor and texture for up to a week.
Air exposure can cause smoked sausage to dry out and spoil. Avoid leaving it uncovered and always reseal the packaging tightly. Proper storage keeps it fresh and flavorful, ensuring it remains ready to eat.
✅ Extra Tip
How long does it last?
Smoked sausage can last for 1-2 weeks in the refrigerator once opened. Unopened, it can last for 2-3 months in the refrigerator. For longer storage, smoked sausage can be frozen for up to 6 months. Proper storage helps maintain its flavor and quality, ensuring it’s ready for quick and delicious meals.
What to do with leftovers?
Leftover smoked sausage can be used in a variety of savory and flavorful dishes. Slice it and add to pasta dishes, stir-fries, or grain bowls for a quick and easy protein, or chop it up and mix into a breakfast scramble with eggs, cheese, and vegetables. Smoked sausage is also great when used as a filling for sandwiches, wraps, or tacos.
Use smoked sausage in a casserole with potatoes, vegetables, and cheese, or mix it into a gumbo or jambalaya with rice, shrimp, and spices. If you have a lot of smoked sausage, consider making a batch of smoked sausage stew by simmering the sausage with beans, tomatoes, and vegetables. Smoked sausage can also be sliced and added to a pizza or flatbread, or used as a topping for grilled vegetables with a drizzle of mustard or barbecue sauce. For a quick snack, enjoy smoked sausage with cheese and crackers, or pair it with fresh fruit for a light and satisfying treat.
👨⚕️️ Medical disclaimer
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Listonic Team
Fact-checked
Our editorial team checked this article to make sure it was accurate at the time of publishing it.
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