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Types of sausage range from fresh breakfast links to smoked, cooked and dry kinds such as bratwurst, bologna and dry salami, and USDA FoodData Central lists each kind as a separate entry. This guide ranks 20 sausages from USDA SR Legacy data by sodium per 3 ounces, with calories, protein, fat and saturated fat and the FDA percent Daily Value, quotes the USDA Food Safety and Inspection Service (FSIS) rules that define sausage in 9 CFR Part 319, and lists the minimum internal temperatures from the federal FoodSafety.gov chart. For single-food values, see our sausage guide.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- In USDA data, 3 ounces of dry or hard salami lists about 1,493 milligrams of sodium, the top of this list of types of sausage, against 565 milligrams for cooked fresh turkey sausage.
- USDA lists cooked fresh turkey sausage at 20.3 grams of protein and 8.9 grams of fat per 3 ounces, against 15.8 grams of protein and 23.2 grams of fat for pan-fried pork sausage.
- USDA FSIS rules in 9 CFR 319.141 cap fresh pork sausage at 50 percent fat, and 9 CFR 319.180 caps frankfurters, bologna and knockwurst at 30 percent fat.
- The FoodSafety.gov chart lists 160°F for ground meat and sausage made from beef, pork, veal, lamb, bison or goat, and 165°F for poultry sausage.
Types of sausage ranked by sodium
The table lists USDA FoodData Central SR Legacy entries per 3 ounces (85 grams), an editorial comparison basis, ranked by sodium. The percent Daily Value (%DV) uses the FDA Daily Values of 78 grams for total fat, 20 grams for saturated fat and 2,300 milligrams for sodium; protein has no %DV here because the FDA labeling rule bases a protein %DV on an amount corrected for protein quality. Fresh sausage entries are shown cooked.
| Sausage (USDA FDC ID) | Serving | Calories | Protein | Total fat (% DV) | Saturated fat (% DV) | Sodium (% DV) |
|---|---|---|---|---|---|---|
| Salami, dry or hard, pork and beef (174582) | 3 oz (85 g) | 321 | 17.9 g | 26.9 g (34%) | 9.7 g (49%) | 1493 mg (65%) |
| Pepperoni, beef and pork (174575) | 3 oz (85 g) | 428 | 16.4 g | 39.3 g (50%) | 15.1 g (75%) | 1345 mg (58%) |
| Thuringer, cervelat, summer sausage (172940) | 3 oz (85 g) | 308 | 14.8 g | 25.9 g (33%) | 9.8 g (49%) | 1105 mg (48%) |
| Bologna, beef and pork (172013) | 3 oz (85 g) | 262 | 12.9 g | 20.9 g (27%) | 7.9 g (40%) | 816 mg (35%) |
| Knackwurst, pork and beef (173867) | 3 oz (85 g) | 261 | 9.4 g | 23.5 g (30%) | 8.7 g (43%) | 790 mg (34%) |
| Pork and beef sausage, fresh, cooked (174579) | 3 oz (85 g) | 337 | 11.7 g | 30.8 g (40%) | 11.0 g (55%) | 790 mg (34%) |
| Kielbasa, fully cooked, unheated (173879) | 3 oz (85 g) | 276 | 9.2 g | 25.2 g (32%) | 8.2 g (41%) | 789 mg (34%) |
| Sausage, meatless (174269) | 3 oz (85 g) | 217 | 17.2 g | 15.4 g (20%) | 2.5 g (12%) | 755 mg (33%) |
| Vienna sausage, canned (172942) | 3 oz (85 g) | 196 | 8.9 g | 16.5 g (21%) | 6.1 g (30%) | 747 mg (32%) |
| Polish sausage, pork (174577) | 3 oz (85 g) | 277 | 12.0 g | 24.4 g (31%) | 8.8 g (44%) | 745 mg (32%) |
| Liverwurst, pork (173870) | 3 oz (85 g) | 277 | 12.0 g | 24.2 g (31%) | 9.0 g (45%) | 731 mg (32%) |
| Frankfurter, beef, heated (174614) | 3 oz (85 g) | 274 | 9.9 g | 25.0 g (32%) | 9.9 g (49%) | 724 mg (31%) |
| Bratwurst, pork, cooked (171620) | 3 oz (85 g) | 283 | 11.7 g | 24.8 g (32%) | 8.5 g (42%) | 719 mg (31%) |
| Smoked link sausage, pork (174584) | 3 oz (85 g) | 263 | 10.2 g | 24.0 g (31%) | 7.9 g (40%) | 703 mg (31%) |
| Pork sausage, link or patty, pan-fried (174578) | 3 oz (85 g) | 276 | 15.8 g | 23.2 g (30%) | 7.5 g (38%) | 692 mg (30%) |
| Beef sausage, fresh, cooked (174618) | 3 oz (85 g) | 282 | 15.5 g | 23.8 g (30%) | 9.3 g (46%) | 691 mg (30%) |
| Italian sausage, pork, mild, pan-fried (174586) | 3 oz (85 g) | 275 | 15.6 g | 22.4 g (29%) | 7.7 g (38%) | 681 mg (30%) |
| Blood sausage (171618) | 3 oz (85 g) | 322 | 12.4 g | 29.3 g (38%) | 11.4 g (57%) | 578 mg (25%) |
| Turkey sausage, fresh, cooked (173871) | 3 oz (85 g) | 167 | 20.3 g | 8.9 g (11%) | 1.9 g (10%) | 565 mg (25%) |
| Pork sausage, reduced sodium, cooked (173882) | 3 oz (85 g) | 230 | 8.0 g | 19.0 g (24%) | 7.0 g (35%) | 250 mg (11%) |
In USDA data, salami, pepperoni and summer sausage lead the sodium ranking: dry or hard salami lists about 1,493 milligrams per 3 ounces, pepperoni 1,345 milligrams and summer sausage 1,105 milligrams. USDA lists most cooked and fresh kinds, from bologna and knackwurst to bratwurst and Italian sausage, between 681 and 816 milligrams per 3 ounces. The reduced-sodium pork sausage entry lists 250 milligrams in USDA data, and our low sodium foods list ranks other foods.
In USDA data, fat spreads wider than protein. USDA lists pepperoni at 39.3 grams of fat and 15.1 grams of saturated fat per 3 ounces, the most in the table, and cooked fresh turkey sausage at 8.9 grams of fat and 1.9 grams of saturated fat, the least. The USDA meatless sausage entry lists 17.2 grams of protein and 2.5 grams of saturated fat per 3 ounces. USDA’s beef frankfurter entry is covered in our guide to frankfurters, and our chorizo guide covers that sausage.
How FSIS rules define sausage types
USDA’s Food Safety and Inspection Service (FSIS) writes the rules for meat products in Title 9 of the Code of Federal Regulations. Under 9 CFR 319.140, sausage is a coarse or finely chopped meat product made from meat, or meat and meat byproducts, usually seasoned. The table quotes the wording of each USDA FSIS section.
| Standardized food | Section (9 CFR) | Wording in the regulation |
|---|---|---|
| Sausage | 319.140 | the coarse or finely comminuted meat food product prepared from one or more kinds of meat or meat and meat byproducts |
| Cooked sausages | 319.140 | Cooked sausages such as Polish sausage, cotto salami, braunschweiger |
| Fresh pork sausage | 319.141 | The finished product shall not contain more than 50 percent fat. |
| Fresh beef sausage | 319.142 | The finished product shall not contain more than 30 percent fat. |
| Breakfast sausage | 319.143 | The finished product shall not contain more than 50 percent fat. |
| Whole hog sausage | 319.144 | in such proportions as are normal to a single animal |
| Italian sausage products | 319.145(a) | shall contain salt, pepper, and either fennel or anise, or a combination of fennel and anise |
| Smoked pork sausage | 319.160 | pork sausage that is smoked with hardwood or other approved nonresinous materials |
| Frankfurter, bologna, knockwurst and similar | 319.180(a) | The finished products shall not contain more than 30 percent fat. |
So under USDA FSIS rules, fresh pork sausage, breakfast sausage and whole hog sausage may reach 50 percent fat, while fresh beef sausage and the frankfurter group stop at 30 percent. The USDA FSIS rule for Italian sausage products in 9 CFR 319.145 also requires at least 85 percent meat, or meat and fat, and names fennel or anise among the required seasonings. USDA FSIS section 319.180 lists frankfurter, wiener, vienna, bologna, garlic bologna and knockwurst as cooked sausages.
The Dietary Guidelines for Americans list sausages among processed meats, along with ham and luncheon meats; see our guides to deli meat and types of meat, and pork for the fresh cuts.
Minimum internal temperatures for sausage
The federal FoodSafety.gov chart lists a minimum internal temperature for sausage by the kind of meat. The table copies the chart’s rows that name sausage, plus its row for leftovers, as written.
| Food (FoodSafety.gov chart) | Cut or form | Minimum internal temperature |
|---|---|---|
| Beef, bison, veal, goat, and lamb | Ground meat and sausage | 160°F |
| Pork | Ground meat and sausage | 160°F |
| Chicken, turkey, and other poultry | All: whole bird, breasts, legs, thighs, wings, ground poultry, giblets, sausage, and stuffing inside poultry | 165°F |
| Leftovers | Any type | 165°F |
The FoodSafety.gov chart gives sausage the same 160°F figure as ground meat for beef, pork, veal, lamb, bison and goat, and puts poultry sausage, such as turkey links, with all poultry at 165°F. For ground meat, see our guide to ground beef.
Allergens, fat limits and other notes
- Allergens: FDA lists milk, wheat and soybeans among the nine major food allergens; the ingredient list on a sausage label shows whether any of them is used.
- Fat limits: USDA FSIS fat limits in 9 CFR Part 319 apply to the named sausage; the Nutrition Facts label gives the figure for one product.
- Noodles: see our sibling guide to types of noodles.
- Values vary: USDA SR Legacy figures are averages for each kind.
Frequently Asked Questions
What are the main types of sausage in USDA data?
USDA SR Legacy lists fresh links and patties, Italian sausage, bratwurst, Polish sausage and kielbasa, frankfurters, bologna, knackwurst, liverwurst, blood sausage, summer sausage, dry salami and meatless sausage, among others.
Which sausage types list the most sodium?
Per 3 ounces in USDA data, dry or hard salami lists about 1,493 milligrams and the pepperoni entry 1,345 milligrams.
How do FSIS rules define sausage?
USDA FSIS rules at 9 CFR 319.140 define sausage as a coarse or finely comminuted meat food product made from meat, or meat and meat byproducts.
How much fat can fresh sausage contain under FSIS rules?
USDA FSIS rules cap fresh pork sausage and breakfast sausage at 50 percent fat and fresh beef sausage at 30 percent fat.
What internal temperature does the federal chart list for sausage?
The FoodSafety.gov chart, a federal source, lists 160°F for beef, pork, veal, lamb, bison and goat sausage and 165°F for poultry sausage.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Noodles: Egg, Rice, Soba, Somen and More in USDA Data, Types of Meat: Federal Definitions and USDA Values for 20 Meats, Cuts of Pork: Primals, Retail Cuts and USDA Values, Low Sodium Foods: USDA List, Foods High in Sodium and Label Terms.