Italian Sausage vs Pork Sausage
Compared on one consistent basis: per 100 g, from USDA data behind each food page.
Sausage (Italian, Cooked) vs Sausage (Pork, Cooked): nutrition per 100 g
| Per 100 g | Sausage (Italian, Cooked) | Sausage (Pork, Cooked) |
|---|---|---|
| Calories | 322 kcal | 346 kcal |
| Protein | 18.2 g | 19.3 g |
| Carbohydrate | 2.2 g | 2.6 g |
| Fat | 26.2 g | 28.1 g |
| Fibre | 0 g | 0 g |
| Allergens | None listed | None listed |
Vitamins and minerals per 100 g
| Nutrient | Sausage (Italian, Cooked) | Sausage (Pork, Cooked) |
|---|---|---|
| Calcium, Ca | 12 mg | 37 mg |
| Choline, free | 5.9 mg | 42.7 mg |
| Choline, from glycerophosphocholine | 10.5 mg | 2.8 mg |
| Choline, from phosphocholine | 46.1 mg | 40.3 mg |
| Choline, from phosphotidyl choline | 0.3 mg | 0.4 mg |
| Choline, from sphingomyelin | 7.6 mg | 10.9 mg |
| Choline, total | 70.4 mg | 97.1 mg |
| Copper, Cu | 0.07 mg | 0.13 mg |
| Folate, total | 0 ug | 10 ug |
| Iron, Fe | 1.29 mg | 2.34 mg |
| Magnesium, Mg | 18.6 mg | 30.1 mg |
| Manganese, Mn | 0.03 mg | 0.19 mg |
| Niacin | 5.73 mg | 7.06 mg |
| Pantothenic acid | 0.78 mg | 1.2 mg |
| Phosphorus, P | 145 mg | 207 mg |
| Potassium, K | 310 mg | 435 mg |
| Riboflavin | 0.24 mg | 0.42 mg |
| Selenium, Se | 20.2 ug | 25.9 ug |
| Sodium, Na | 766 mg | 983 mg |
| Thiamin | 0.31 mg | 0.37 mg |
| Vitamin A, RAE | 22 ug | 0 ug |
| Vitamin B-12 | 1.06 ug | 1.21 ug |
| Vitamin B-6 | 0.34 mg | 0.55 mg |
| Zinc, Zn | 2.41 mg | 2.19 mg |
The meaningful 100 g difference is sodium. Choose Sausage (Italian) when limiting sodium.
Full nutrition facts: Sausage (Italian, Cooked) · Sausage (Pork, Cooked)
Bottom line
Per 100 g, Sausage (Italian, Cooked) provides 322 kcal, 18.2 g protein and 26.2 g fat; Sausage (Pork, Cooked) provides 346 kcal, 19.3 g protein and 28.1 g fat.
That is a difference of 24 kcal and 1.9 g of fat per 100 g, before anything is added in the pan.
Both are pork; the difference is the seasoning and, on the label, the salt. Italian sausage is built around fennel and garlic, which is why it works in a tomato sauce where plain pork sausage reads as breakfast. Cook either to 160°F and let the fat render before you add anything else to the pan.
In short: for protein per calorie, italian sausage. If that is not the deciding factor, pick by the dish, the price and how you plan to cook it.
Want a different pair? Use the food comparison tool to compare any two foods from the same category.
Values are per 100 g from the USDA FoodData Central records behind each food page and are rounded; brands and preparation change the numbers. This comparison is educational, not medical advice.