Processed meat is a Group 1 carcinogen (IARC, Lancet Oncol 2015). Per 100 g: 339 kcal, 11.7 g protein, 749 mg sodium. Sausages bundle fat, sodium, and nitrates — the nutrient label is the only honest accounting.
How should I track Sausage, breakfast, raw?
Sausage, breakfast, raw is a good source of zinc. The simplest way to track Sausage, breakfast, raw accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
