1 piece (medium) of Sausage Pogaca (70 g) has 207 calories. That works out to 295 calories per 100 g. It contains 24.2 g of carbs, 5.7 g of protein, 9.2 g of fat and 1.5 g of fiber. Its 329 mg of Sodium covers 14% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.

What is Sausage Pogaca?

Sausage Pogaca is a Turkish bakery bun made from soft, usually enriched dough wrapped around a short sausage and baked until golden. It is a familiar savoury pastry in bakeries across Turkey, and is also easy to make at home for breakfast or a quick snack.

The tender, mildly rich dough contrasts with the salty, savoury sausage; sesame may be scattered over the top. In Turkey it is often eaten at breakfast or as a filling bite with tea, while elsewhere it works well as a portable snack or part of a casual brunch. It provides energy mainly from the dough, with some protein from the sausage. Pair it with fresh vegetables or salad, or choose a smaller bun for a lighter snack.

Sausage Pogaca Nutrition Facts

Selected: 100 g

295

KCAL / 100G

Carbs

34.5g

· 13% DV

Protein

8.1g

· 16% DV

Fat

13.2g

· 17% DV

Fiber

2.1g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 48% · Protein 11% · Fat 41%

Sausage Pogaca Vitamins & Minerals

Vitamins

0.18mg · 15% DV

B12

0.35µg · 15% DV

2.1mg · 13% DV

0.12mg · 9% DV

Minerals

Sodium

470mg · 20% DV

Selenium

7µg · 13% DV

Zinc

1mg · 9% DV

Phosphorus

65mg · 9% DV

How Nutritious Is Sausage Pogaca?

Nutrient density

Low

28/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

33/ 100

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.

Sausage Pogaca Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Sausage Pogaca

To burn the 295 calories in 100 g:

🚶

73min

Walking (5 km/h)

🏃

30min

Running (8 km/h)

🚴

40min

Cycling

🏊

34min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Sausage Pogaca Processed?

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.

Does Sausage Pogaca Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Sausage Pogaca Good For?

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

— Not suitable

Low FODMAP

— Not suitable

Sausage Pogaca Fat Profile

SATURATED

4.2g

MONOUNSATURATED

4.7g

POLYUNSATURATED

⚖️

Omega 6:3 ratio 36.7:1

Above the ideal 4:1 (36.7:1).

Compare Sausage Pogaca

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Sausage Pogaca vs Protein Bar55 kcal fewer per 100 g

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Foods Similar to Sausage Pogaca

🧴

Hawthorn Vinegar

18 kcal

🌯

Tantuni

210 kcal

🌯

Chicken Wrap

195 kcal

🍫

Protein Bar

350 kcal

🥟

Cheese Börek

290 kcal

🧇

Waffle

291 kcal

🍟

French Fries

312 kcal

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Fried Sigara Börek

320 kcal

Frequently Asked Questions About Sausage Pogaca

What is sausage pogaca?

Sausage pogaca is a Turkish savoury bun made with soft dough wrapped around a sausage and baked. Bakeries often sell it as a portable snack or breakfast pastry, sometimes topped with sesame seeds or egg wash.

How do you make sausage pogaca at home?

Sausage pogaca is made by wrapping risen or baking-powder dough around sausages and baking the sealed buns. Place each bun seam-side down on a tray, brush with egg wash if desired, and bake until golden and cooked through.

What is the difference between sausage pogaca and a sausage roll?

Sausage pogaca uses soft, bread-like Turkish pastry dough, while a sausage roll is usually wrapped in flaky puff pastry. Pogaca is commonly shaped as a plump bun, so its texture is more tender and less crisp.

Does sausage pogaca dough need yeast?

No, sausage pogaca dough does not always need yeast. Yeasted dough gives the buns a soft, bread-like crumb, while quick recipes use baking powder and need less resting time but produce a denser, more biscuit-like texture.

Which sausages work best in sausage pogaca?

Short, narrow frankfurters or cocktail sausages fit sausage pogaca best because they are easy to wrap and bake evenly. If using longer sausages, cut them to fit the dough and prick the casing lightly to reduce splitting.

Can you freeze sausage pogaca?

Yes, sausage pogaca freezes well once fully cooled. Wrap the buns individually or pack them in a sealed freezer bag, then thaw in the refrigerator and warm them in the oven to bring back a soft texture.

How do you reheat sausage pogaca without making it soggy?

Reheat sausage pogaca in an oven rather than a microwave for a less soggy crust. Warm it until the centre is hot; if it has been refrigerated, let it lose some chill first so the outside does not dry out before the inside warms.

Why is my sausage pogaca dough dense?

Sausage pogaca can turn dense if yeasted dough has not risen enough, or if too much flour is worked into it. Keep the dough soft rather than stiff, allow it to rise until puffy, and avoid compressing the buns while shaping.

What should you serve with sausage pogaca?

Sausage pogaca pairs well with tea, ayran, or coffee. For a fuller meal, serve it with fresh vegetables or a simple salad; its soft pastry and sausage filling already make it a substantial snack.

Is sausage pogaca healthy to eat regularly?

Sausage pogaca is better treated as an occasional bakery snack than an everyday staple, since it combines refined pastry with processed sausage. Pairing one with fresh vegetables can make the meal more balanced, but does not change the sausage’s salt content.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026