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A type of sausage consisting of fresh ground pork that is seasoned with sage and pepper. It is uncooked and marketed as links, patties, or in a bulk form.
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Fresh Ground Pork | | 
Sausage Links |
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USDA Nutrition Facts |
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| Serving Size 2 links 1 NLEA serving |
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| Calories 407 |
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| Protein 13g |
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| Total Fat 37g |
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| Total Carbohydrates 2g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 212mg |
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| Sodium 689mg |
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| Cholesterol 66mg |
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| Serving Size 1 cup, cooked |
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| Calories 307 |
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| Protein 22g |
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| Total Fat 23g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 337mg |
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| Sodium 878mg |
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| Cholesterol 84mg |
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| Calories 378 |
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| Protein 14g |
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| Total Fat 35g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 307mg |
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| Sodium 752mg |
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| Cholesterol 74mg |
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Pork Sausage term - Related Content |
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| The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some ... |
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| The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates. They are available in flavors such as ... |
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| A device used for manually stuffing sausage meat into the casings. |
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| A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats. Sausage meat is generally ground, mixed with ... |
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| A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, ... |
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Pork Sausage
There are many different types sausage available. They are made from fresh ground pork, seasonings, fat, preservatives, and fillers, such as ... |
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PORK Cooking Temperatures and Times
Oven cooked at 350°F
Cut
Weight
Meat Thermometer Reading
Approximate Cooking Time (Minutes per pound)
Fresh pork
Crown ... |
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| Pork Recipes |
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Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork ... |
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Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. While some methods are more accurate than others, there are ... |
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| Quick and easy meal to pull together in a pinch. I usually cook my rice in chicken broth for some added flavor. |
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| This chowder is easy to complete and is enjoyed by all ages. |
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| Grilled pork loin covered with mustard and fresh horseradish. |
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| Cubed pork on skewers. |
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| Pork loin, covered in rub, wrapped in bacon, and slow cooked over the grill |
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