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Protein source, high sodium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Boiled sausage (50 g) has 129 calories. That works out to 257 calories per 100 g. It contains 1.1 g of carbs, 6.1 g of protein, 11.1 g of fat and 0 g of fiber. Its 0.6 µg of B12 covers 23% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 50 g
129
KCAL / 50G
Carbs
1.1g
· 0% DV
Protein
6.1g
· 12% DV
Fat
11.1g
· 14% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 19% · Fat 78%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 129 kcal | |
| Total fat | 11.1 g | 14% |
| Saturated fat | 3.83 g | 19% |
| Trans fat | 0.06 g | |
| Sodium | 500 mg | 22% |
| Total carbohydrate | 1.1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 6.1 g | 12% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 50 g | 129 kcal |
| 1 piece (small) | 30 g | 77 kcal |
| 1 piece (large) | 75 g | 193 kcal |
| 100 g | 100 g | 257 kcal |
| 2 piece (double) | 100 g | 257 kcal |
| 1 serving (medium) | 100 g | 257 kcal |
| 1 cup (shredded) | 140 g | 360 kcal |
| 3 piece (triple) | 150 g | 386 kcal |
Calculated from 257 calories per 100 g.
Boiled sausage is a sausage cooked during production, commonly sold ready to eat or reheat. The term covers different styles, so its ingredients and texture vary; check the package to see whether a particular product needs further cooking.
Usually, yes: boiled sausage is cooked before sale and only needs reheating. Some products may require further cooking, so follow the package directions rather than assuming every sausage with this name is ready to eat.
Warm boiled sausage gently instead of boiling it rapidly. Keep the water at a low simmer, or heat the sausage briefly in a pan; high heat and prolonged cooking can make the casing split and the sausage dry out.
Boiled sausage usually needs only a few minutes in hot water to warm through. Avoid a rolling boil, which can split the casing, and use the package’s heating time if it gives one.
Usually, yes—the casing on boiled sausage is intended to be eaten, though some products have a tougher outer skin. If it feels unpleasant or the package says to remove it, peel it off before serving.
Yes, boiled sausage can be fried or grilled after cooking; it does not need to be boiled first. Use moderate heat and turn it frequently so the outside browns without splitting before the center is warm.
Keep opened boiled sausage sealed in the refrigerator and follow the package’s use-by guidance. Discard it if it has been left unrefrigerated for too long or develops an unusual smell, color, or texture.
Yes, boiled sausage can be frozen in an airtight freezer-safe bag or container. Freeze it in portions, thaw it in the refrigerator, and avoid refreezing it after it has thawed.
No, boiling does not reliably remove the salt from boiled sausage. A little may move into the cooking water, but the sausage can still be high in sodium; draining the water does not make it a low-salt food.
Boiled sausage is a broad term for cooked sausages, while a hot dog usually refers to a specific smooth, finely ground sausage served in a bun. The products can overlap, but recipes and seasoning vary by region and brand.
Vitamins
B12
0.55µg · 23% DV
B1
0.18mg · 15% DV
B3
1.85mg · 12% DV
B2
0.08mg · 6% DV
Minerals
Sodium
500mg · 22% DV
Selenium
9.5µg · 17% DV
Phosphorus
71mg · 10% DV
Zinc
0.86mg · 8% DV
Potassium ⭐
110mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 129 calories in 1 piece (medium) (50 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Boiled sausage is a cooked sausage made from finely minced meat, fat and seasonings packed into a casing. It is typically smooth and firm, with a pale interior that holds its shape when sliced. Depending on the style, it can be gently warmed in hot water or served already cooked.
Across many places, it is eaten with bread, tucked into sandwiches or served alongside eggs; mustard and fresh vegetables make easy partners. Its savoury, often salty flavour is familiar in quick breakfasts and simple meals. It provides 12.1 g of protein per 100 g, while also being relatively rich in fat and salt. For a lighter serving, warm it rather than frying it and pair it with vegetables or a crisp salad.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.83g
MONOUNSATURATED
5.03g
POLYUNSATURATED
0.91g
Omega 6:3 ratio 16.2:1
Above the ideal 4:1 (16.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.