The nutrition profile for andouillette averages ~200–250 kcal per 100 g, with about 18–20 g protein, 14–20 g fat, and minimal carbs.
Calories
Protein
Fat
Traditional Pan-Sear
- Medium heat, no extra oil
- Brown all sides gently
- Finish warm through
Balanced
Grill Over Coals
- Indirect heat to start
- Brief sear to finish
- Keep casing intact
Smoky
Oven Roast
- 180–190°C on a rack
- 10–15 minutes
- Rest before slicing
Hands-Off
What You Get Per Link
This sausage runs richer than chicken but lighter than heavy rillettes. A single link usually weighs 110–140 g once cooked, landing near 230–360 kcal, with a solid protein lift and moderate carbs. Salt tends to sit around 1.2–1.8 g per 100 g, so a full link can deliver a large slice of daily sodium. Respect the casing, cook gently, and you’ll keep moisture without needing extra oil.
Nutrition Facts For Andouillette — Per 100 g And Per Serving
Values shift with brand, trimming, and water loss during cooking. Labels in French retail show a spectrum between ~195 and ~245 kcal per 100 g. Protein often centers near 18–20 g. Fat spans a wider bracket, with saturated fat near a third to half of total fat. Carbs remain negligible. The table below pulls the range most eaters will see in shops.
| Metric | Per 100 g (Range) | Typical Per Link* |
|---|---|---|
| Energy | 195–245 kcal | 230–360 kcal |
| Protein | 18–20 g | 22–28 g |
| Total Fat | 14–20 g | 18–28 g |
| Saturated Fat | 6–9 g | 8–12 g |
| Carbohydrates | 0–2 g | 0–2 g |
| Sugars | 0–0.5 g | 0–0.5 g |
| Sodium | 1.2–1.8 g | 1.4–2.2 g |
How Label Ranges Happen
Recipes vary. Some makers include more fat or a richer sauce. Others skew leaner with a tighter grind. Water loss during searing pushes numbers up per 100 g. Pan temperature matters: slow browning preserves moisture, while intense heat shrinks the link and concentrates nutrients. Brand rules also shape salt. A classic style often sits near the upper end for sodium, while supermarket lines sometimes drop it a touch.
French composition data describes typical macronutrients for many meats. Retail labels back up those ranges. You can scan the ANSES-CIQUAL table to compare reference entries, then spot-check a pack to see where your link sits. That combo gives a clear picture without guesswork.
Portion Planning That Works
Most eaters feel satisfied with a single link paired with bright sides. Think mustard, lentils, and something crunchy. If you’re tracking energy intake, count the link first, then build the plate around it. Add fiber with greens or a bean salad. A spoon of sharp mustard or pickled onions cuts richness without pushing numbers up.
Cooking That Respects The Casing
Prick the casing lightly once or twice if steam builds, but avoid deep stabs. Over-piercing drains juices and can toughen the bite. Begin with gentle heat and time. In a pan, a light film from the sausage’s own rendered fat is enough. On a grill, start indirect, then finish with a brief sear to mark the skin. In the oven, a rack helps air circulate so the casing stays dry and snaps cleanly.
Salt, Fat, And Balance
Sodium varies by maker. If salt intake is a priority, pick brands at the lower end and round the plate with unt salted sides. On the fat side, pan-searing without extra oil keeps totals within the label’s band. Trim browned bits stuck to the pan if you’re chasing a tighter target. Pairing with bitter greens, vinegar, and mustard lifts flavor so you won’t miss extra sauce.
Reading French Labels Without Guessing
In French retail, packs list energy in kilojoules and kilocalories per 100 g. Protein is shown in grams. Fat and saturated fat get their own lines. Carbohydrates list sugars separately. Salt appears as “sel.” If your pack shows 872 kJ / 209 kcal, 14 g fat, 5.9 g saturated fat, 19 g protein, and 1.7 g salt per 100 g, that link sits on the leaner end of the range. A higher label near 243 kcal and 19 g fat sits closer to classic style. Large swings beyond those bounds usually mean a different recipe or added sauce.
Brand-To-Brand Differences
Supermarket lines often aim for consistency and price, so you’ll see steadier numbers around 200–210 kcal per 100 g with about 19 g protein. Specialty makers may print higher energy per 100 g from richer fat content or reduced water. Age of the link matters too. A fresh pack can carry slightly more water than one near the date; once cooked, that shifts per-100-g numbers even if the whole link’s calories stay similar.
If you like a classic bistro plate, treat the sausage as the star and keep sides simple. Sear, rest a few minutes, then slice thick. Serve with warm mustard sauce and a vinegary salad. The experience stays hearty while the numbers remain predictable.
Protein Quality And Micronutrients
This link brings complete protein. Heme iron appears in modest amounts. Vitamin B12 shows up as well. Exact figures swing with recipe and cooking loss, but you can count on a useful dose of protein in a small footprint. That’s handy when you want something compact that still satisfies. If you lean on plant sides, the plate balances nicely across the meal.
What A Real Label Looks Like
One French retail label lists per 100 g: 209 kcal, 14 g fat, 5.9 g saturated fat, 1.8 g carbs, 0.5 g sugars, 19 g protein, 1.7 g salt. Another brand lists ~243 kcal, 19 g fat, 9 g saturated fat, 0.5 g carbs, and 18–19 g protein. Both sit inside the range shown earlier. That’s why “per 100 g” tables help: you can swap brands without relearning your plate. For a real-world snapshot from a large grocer, check this Carrefour label.
Smart Pairings That Keep Balance
Sharp condiments help you use less salt at the table. Mustard, cornichons, capers, and lemon all punch through richness. A cool slaw with apple slivers brings crunch and acid. On cold days, warm lentils with carrots and celery sit right beside the link without crowding the pan. If bread is on the table, choose a sturdy slice and keep it thin; you’ll add texture and soak up juices while keeping carbs steady.
Serving Ideas And Typical Macros
| Plate Idea | What’s On It | Why It Balances |
|---|---|---|
| Bistro Plate | One link, mustard, green salad | Protein core; acid and crunch lighten the bite |
| Market Lunch | Half link, warm lentils, carrots | Fiber and minerals pad satiety |
| Grill Night | One link, charred onions, slaw | Sweet-savory contrast; no extra oil needed |
Buying And Storing
Look for intact casings and a firm feel through the pack. Avoid links with pooled liquid. Store chilled and cook by the date. Once opened, wrap tightly and finish within a day or two. Leftovers reheat best in a low oven or a covered pan with a splash of water to keep the casing from drying out.
Spot-Checking Against Reference Tables
If you track macronutrients closely, match your label to a trusted reference. The French composition database explains how values are measured across many foods, including meats. That context helps when two labels seem far apart. You can read the overview at the ANSES-CIQUAL table and then set your own baseline. For store brands, a label from a major chain offers a handy benchmark without guesswork.
How To Log It Accurately
Weigh the cooked link if you can. If not, start with 120 g as a fair midpoint. Log the product closest to your label’s per-100-g values. Add mustard and sides separately. If you split a link across two plates, log half the weight to keep the math clean. Consistency beats perfection here; pick one reference and stick with it so your trend line makes sense over time.
Taste Notes And Texture
Expect a rustic profile with depth and a gentle twang from seasoning. The casing should snap, not shatter. Inside, you’ll find a tender, slightly coarse mix. Browning brings sweetness and aroma. Keep heat steady and you’ll get warm spice, a light char, and a juicy center that carries the plate.
Allergens, Add-Ons, And Variants
Ingredients vary. Some packs include wine, mustard, or milk derivatives. If allergens matter, check the small print near the ingredient list. Seasoning blends change from maker to maker, and that can nudge salt and fat. If you need a tighter profile, seek out a leaner supermarket recipe and skip heavy sauces on the plate.
Comparing With Other Sausages
Against a rich blood sausage, energy per 100 g tends to come out lower. Against a chicken link, it comes out higher. Protein sits near many mixed-meat sausages of similar size. That puts it in a friendly middle ground for days when you want full flavor without a heavy load.
Final Plate Advice
Let the link rest for a few minutes after cooking. Slice thick to keep juices in each piece. Add acid and crunch somewhere on the plate. Sip water or a dry drink to refresh the palate. That’s all you need for a balanced meal that tastes like something you’d order at a small bistro.