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Sausage without casing nutrition information

shaunayj
shaunayj Posts: 8 Member
edited February 11 in Food and Nutrition
Hi everyone I love sausage!!! I have a couple of healthy sausages that I eat from time to time. I remove the casing from my sausage because I do not eat pork. I am trying to find out the nutrition information for the pork casing on the sausage. Does anyone have any idea how to get this information?

Replies

  • AlabasterVerve
    AlabasterVerve Posts: 3,171 Member
    Google says minimal calories -- less than 2 calories per inch.
  • neanderthin
    neanderthin Posts: 10,520 Member
    Apparently there's more protein when you eat sausage without casings, so be mindful of that. j/k
  • fruttibiscotti
    fruttibiscotti Posts: 986 Member
    Or you can also buy prepared sausage meat in bulk like ground meat. No casing to remove and throw away.

    Go one step further, buy ground meat and add your spices to it that resembles sausage flavours you like. Great way to save money, too.
  • lynn_glenmont
    lynn_glenmont Posts: 10,137 Member
    Hi everyone I love sausage!!! I have a couple of healthy sausages that I eat from time to time. I remove the casing from my sausage because I do not eat pork. I am trying to find out the nutrition information for the pork casing on the sausage. Does anyone have any idea how to get this information?

    ??So you're saying that the sausage is not made from pork, but the casing is? That seems like a weird choice by the manufacturer--I mean, obviously there are people who eat all kinds of meat, but surely there are a lot of customers who want a non-pork sausage and a non-pork casing. (And removing it from the casing seems perfectly reasonable to me. I've done this when I've wanted the flavor of a particular variety of sausage that I could only find sold in casings.)

    Anyway, a natural pork casing is made from intestines. The closest thing I see in the USDA database is chitterlings (although I think chitterlings have the whole thickness of the intestine wall, whereas the casing may be one particular layer?), which run about 180 calories for 100 grams uncooked, and 230 calories for 100 grams cooked. I guess you could weigh the casing after you peel it off. Even for a pound of sausage, I doubt we're talking about more than 5 grams of casing, unless it's unusually thick.
  • fruttibiscotti
    fruttibiscotti Posts: 986 Member
    Hi everyone I love sausage!!! I have a couple of healthy sausages that I eat from time to time. I remove the casing from my sausage because I do not eat pork. I am trying to find out the nutrition information for the pork casing on the sausage. Does anyone have any idea how to get this information?

    So you're saying that the sausage is not made from pork, but the casing is? That seems like a weird choice by the manufacturer--I mean, obviously there are people who eat all kinds of meat, but surely there are a lot of customers who want a non-pork sausage and a non-pork casing. (And removing it from the casing seems perfectly reasonable to me. I've done this when I've wanted the flavor of a particular variety of sausage that I could only find sold in casings.)

    Anyway, a natural pork casing is made from intestines. The closest thing I see in the USDA database is chitterlings (although I think chitterlings have the whole thickness of the intestine wall, whereas the casing may be one particular layer?), which run about 180 calories for 100 grams uncooked, and 230 calories for 100 grams cooked. I guess you could weigh the casing after you peel it off. Even for a pound of sausage, I doubt we're talking about more than 5 grams of casing, unless it's unusually thick.

    Pork casings have been used for a long long time. For all types of meat. It is not unusual at all. You can get non-pork casing sausages, but you need to look for the statement on the package saying that it is not made from pork. You'd be surprised how many other food products contain pork...good example is the pork gelatine in jello or vitamin capsules.
  • shaunayj
    shaunayj Posts: 8 Member
    Thanks everyone!!! I am just seeing the comments. I love the idea of making my own sausage so I think I will try that.
This discussion has been closed.

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