Pork sausage, raw

Listed nutrients, per 100 g

For each nutrient, the value this page uses is marked “used”. A row marked “second database” is another database’s figure for a matching food, kept so you can see how far databases disagree (they can differ in the samples analysed, lab methods and rounding). Its own cells are worked out from it, but none of the page’s words or scores are.

Change the amount to rescale the first column. Nutrients a database doesn't list are missing, not zero.

Hazard rows as the dataset rates them

• Dioxins and dioxin-like PCBs · Worth knowing · Raw meat as bought: CFIA sampled raw meat, so these are grams of raw meat, not cooked weight (cooking drives off water and keeps the fat-soluble congeners). Most congener results were below detection (76-85%), so both the lower and the upper bound are shown. Flagged for women who are or may become pregnant or are breastfeeding, not a cap for the default adult. These are raw pork cuts sold at retail, not sausage, so the evidence is for a related food. At the upper bound (non-detects counted at their detection limit), about 591 g a week would reach the tolerable weekly intake of 0.6 pg WHO 2022 toxic equivalents/kg body weight/week, eaten alone. One 55 g cooked serving, using the raw-meat level, carries 3.91 pg, 9.3% of the weekly limit; a serving every day is 65% of it and adds 6.9% to 20.7% to the average adult's intake (0.27-0.81 pg/kg body weight/day, EFSA 2026). Neither bound is the figure (85.4% of congener results are below detection). Applying the same samples' level per gram of fat to the 27.25 g of fat in 100 g of cooked sausage would give about 202 g a week, an estimate, not a measurement; detection limits on low-fat samples inflate the per-fat upper bound. · CFIA dioxins survey (2014–2019) · B
• Dioxins and dioxin-like PCBs · Worth knowing · Raw meat as bought: CFIA sampled raw meat, so these are grams of raw meat, not cooked weight (cooking drives off water and keeps the fat-soluble congeners). Most congener results were below detection (76-85%), so both the lower and the upper bound are shown. Flagged for women who are or may become pregnant or are breastfeeding, not a cap for the default adult. These are raw pork cuts sold at retail, not sausage, so the evidence is for a related food. At the lower bound (non-detects counted as zero), about 10,742 g a week would reach the tolerable weekly intake of 0.6 pg WHO 2022 toxic equivalents/kg body weight/week, eaten alone. One 55 g cooked serving, using the raw-meat level, carries 0.22 pg, 0.5% of the weekly limit; a serving every day is 4% of it and adds 0.4% to 1.1% to the average adult's intake (0.27-0.81 pg/kg body weight/day, EFSA 2026). Neither bound is the figure (85.4% of congener results are below detection). Applying the same samples' level per gram of fat to the 27.25 g of fat in 100 g of cooked sausage would give about 3,844 g a week, an estimate, not a measurement. · CFIA dioxins survey (2014–2019) · B
• Safe cooking temperature · Worth knowing · Flagged: cooking temperature decides safety. Cook pork sausage to 71 °C (160 °F) in the thickest part (hot dogs 74 °C). Health Canada's chart lists sausages under ground pork. · Health Canada, safe cooking temperatures · A

Sources

• CFIA, Food Safety Action Plan Targeted Survey: Dioxins and Dioxin-like Compounds in Selected Foods 2014-2019 (data and 2-page overview PDF; report page inspection.canada.ca)
  cfia-dioxins-2014-2019 · dataset · Open Government Licence – Canada 2.0
• USDA FoodData Central, SR Legacy, 2018-04
  fdc-sr-legacy-2018-04 · dataset · CC0 1.0 (public domain)
• Health Canada, Safe cooking temperatures (published 2024-06-04; page details 2020-05-29)
  hc-safe-cooking-temps · page · Government of Canada terms (Crown copyright; not OGL)

Body map 2026-10-25.1: each nutrient’s job comes from an agency fact sheet, linked beside it under Good for.

The plain words: “a lot” means one serving (100 g when the food has no serving size) gives at least 20% of the daily amount (the reference intake), “some” at least 10%, “a little” at least 2% (the cut-offs are ours, one set for every page: 20% and 10% are borrowed from the US labelling terms “high” and “good source” and applied to Health Canada’s daily amount, whereas Health Canada’s own shopper rule says 15%; provisional: they may change in a later method version). The daily amount is Health Canada’s Dietary Reference Intake for adults 19–30; where men and women need different amounts we use the higher one (protein: 56 g for men, 46 g for women). The percentage printed under each nutrient is the printed amount as a share of that daily amount, rounded to the nearest whole number, and the word is read from that percentage, so the amount, the percentage and the word always agree. Calcium with a measured absorption is scaled by how well it gets in compared with milk.

The scale: “Nothing to watch” means a serving a day stays under the limit at ordinary amounts; “Go easy” means a serving a day can push past the limit for adults who already take in the most, or fewer than 2 servings reach it; “Limit it” means once a week or less. The dataset’s own rating is under “How we got this”. Provisional: the scale may change in a later method version.

Measured absorption under Good for: grade-A studies in adults that tested this preparation of this food, as a share of the listed amount (the share digested, for protein), quoted once each source has passed our evidence check; animal studies and other variants stay in the table above. Provisional: this screen may change in a later method version.