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Fermented, spiced dry beef sausage with high protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
407
KCAL / 100G
Carbs
3.2g
· 3%
Protein
24.5g
· 24%
Fat
32.5g
· 73%
Fiber
0.4g
Vitamins
B12
2.1µg · 88% DV
B3
5.8mg · 36% DV
B1
0.42mg · 35% DV
B2
0.27mg · 21% DV
Minerals
Sodium
1850mg · 80% DV
Zinc
5mg · 45% DV
Selenium
22µg · 40% DV
Phosphorus
220mg · 31% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
12.4g
MONOUNSATURATED
14.8g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
It is generally better to cook it before eating. Heating improves flavor and helps reduce food-safety risk with processed meat products.
That is normal because it is a high-fat sausage. Cooking it over low to medium heat helps it warm through without burning the outside too quickly.
Because it is rich and filling, many people find it suits breakfast or meals meant to keep them full for longer. Right after training, some people prefer a leaner, lighter protein source that is easier to digest.
Eggs, tomatoes, peppers, leafy greens, and other vegetables pair well with it and make the meal feel more balanced. Bread and pastries are common pairings too, but they can make portions grow quickly without much notice.
Keep it refrigerated, tightly wrapped, or in a sealed container to limit air exposure. If it develops a sticky surface, strong off smell, or unusual discoloration, it is best not to eat it.
Yes, freezing it in smaller portions works well. Once thawed, it is better not to refreeze it because texture and food safety can suffer.
Its strong flavor usually comes from garlic, cumin, red pepper, and the way its cured sausage aroma develops. The exact intensity can vary a lot by producer and recipe.
It depends on what matters most to you; sucuk often has a more traditional spice profile and a firmer, meatier character. But it is still a processed meat, so it is better treated as an occasional option rather than a daily staple.
People who need to watch sodium intake, saturated fat, or overall processed meat consumption should be more cautious. Its fat and spice content may also aggravate reflux or sensitive stomachs in some people.
Slice it evenly, start with a cool or lightly warmed pan, and use medium heat. Very high heat can scorch the spices and toughen the exterior before the inside is properly heated.
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Nutrition data compiled from USDA FoodData Central and scientific sources.