An Apco pork chorizo serving ranges from about 100 to 220 calories per 2 oz, with ample fat, some protein, and notable sodium.
1 oz
2 oz
100 g
Premium (Tube)
- 2 oz ≈ 100 kcal
- Low carbs; meaty texture
- Drain fat after browning
Leanest feel
Especial (Links)
- 2 oz ≈ 220 kcal
- Bold spice; juicy bite
- Great sliced over beans
Richest
Apache Brand (Tube)
- 2 oz ≈ 190 kcal
- Mild heat profile
- Works in breakfast tacos
Middle ground
Nutrition Snapshot For Apco Pork Links
If you cook a small portion in a pan, the energy per bite feels dense. One small ounce lands near 50 calories, two ounces near 100 on the Apco Premium label, and some link styles reach about 220 for the same two ounces. That spread comes from recipe, fat content, and moisture loss during browning. Generic 100-gram data settles near 296 calories with modest carbs and a mix of saturated and unsaturated fat sourced from pork shoulder and seasoning blends.
Calories, Protein, And Sodium At A Glance
The chart below groups three common options sold under the same badge. The aim is fast label math: match what’s on your package, pick the serving you plan to eat, and ballpark the energy hit for your plate.
| Product Line | Serving (2 oz) | Calories |
|---|---|---|
| Premium (tube) | 56 g | ≈100 |
| Especial (links) | 56 g | ≈220 |
| Apache brand (tube) | 56 g | ≈190 |
Why such different numbers? Fat-to-lean ratio and water content shift energy density a lot. Some tubes skew leaner, while link packs often carry more rendered fat once cooked and weighed hot. For broad reference points, the public database entry for uncooked sausage lists 296 calories per 100 grams with about 13.6 grams of protein and 788 milligrams of sodium; use that when your label is missing a detailed grid and you need a baseline from FoodData Central via MyFoodData.
What Changes The Numbers
Serving Size
Two ounces looks small in a skillet. A breakfast taco often holds 1.5–2 ounces of cooked crumbles. A full link tips the scale closer to 2–3 ounces. Double the portion and you double calories and sodium. Simple, but easy to forget when plating for a crowd.
Cooking Method
Browning ground meat renders fat. If you cook crumbles and drain well on paper towels, you drop a slice of the energy and sodium that clings to the pan juices. Simmering in beans or potatoes keeps more fat in the dish, which raises calories per serving even if the label shows a leaner raw figure.
Moisture And Drain Loss
Sausage loses water as it cooks, so the same cooked weight can hold more fat than the raw label suggests. That’s why two different packs can deliver a different result on the plate even when the raw panels look similar.
Ingredients And What They Signal
You’ll see pork, vinegar, paprika, garlic, and a spice blend. That mix brings bold flavor with a mild tang. Some packs include sea salt and curing agents in tiny amounts for color and safety. The house site also promotes no cereal fillers in certain lines, which keeps texture meaty and the carb count low. That matches the low carb profile shown on generic entries.
What A Serving Looks Like At Home
Weigh raw or cooked, but be consistent. Two ounces raw from a tube is roughly two heaping tablespoons. For links, one short piece lands near two ounces after a sear. If you don’t have a scale, line up a golf ball in your mind; that size of crumbles equals about one ounce. Logging by weight beats guessing, and it makes label math easy when you rotate between tacos, breakfast bowls, and rice skillets in the week.
Smart Portions And Easy Meal Ideas
Think in ounces. A single breakfast taco works well with 1–1.5 ounces of cooked crumbles and plenty of eggs and salsa. A skillet hash for two shines with 2–3 ounces of browned bits blended with potatoes, onion, and bell pepper, then topped with a fried egg. For a bowl, try 2 ounces over black beans and rice with charred corn and a squeeze of lime. Each setup stretches flavor across plants and starch so the plate stays balanced.
If sodium is a concern, load the plate with unsalted sides: roasted potatoes, fresh pico, sliced avocado, and a squeeze of citrus. Rinse canned beans, pick low-sodium tortillas, and taste before salting. Public guidance caps daily sodium at less than 2,300 milligrams for adults; the FDA explains that limit and how to use the panel on its page about sodium in your diet.
How To Read The Label Like A Pro
Start With Serving Size
Look for the grams next to the serving. If your package lists 2 ounces (56 g) and you plan to eat a full link, you may need to count two servings. That alone often explains why home estimates run low.
Scan Calories And Protein Together
Protein helps with meal satisfaction. Link styles often land near 6–14 grams per 2 ounces depending on recipe, while tubes can vary based on fat ratio. Compare labels at the store and pick the one that fits your plan for the week.
Watch Sodium
Seasoned sausage is salty by design. A single modest portion can land in the 300–800 milligram band. That’s fine for an active day when the rest of your food is low in sodium. On a day packed with bread, cheese, and canned soup, ease up on cured meats.
Comparison With Generic Chorizo Data
Brand panels shift with recipe and moisture. A neutral yardstick helps. The table below pulls the public database row for uncooked pork sausage seasoned in this style. Use it when a store page is thin or the package is missing. It won’t match a specific link line to the digit, yet it lands in the same range for energy, protein, and sodium.
| Nutrient (100 g) | Amount | What It Means |
|---|---|---|
| Calories | 296 kcal | Energy density similar to other pork links |
| Protein | 13.6 g | Enough to anchor a small meal |
| Sodium | 788 mg | Plan the rest of the day around this |
Those numbers come from the public tool that aggregates lab-tested entries and brand submissions. It’s the same resource many diet pros use for quick macro checks. When you need a store-specific panel, the H-E-B page for the Premium tube lists 100 calories per 2 ounces and gives a clear breakdown for shoppers.
Cooking And Food Safety
Mexican-style packs are sold raw. Cook crumbles and links to 160°F in the center. That temperature targets pathogens found in ground pork. A probe thermometer makes this easy. The U.S. chart for safe minimum temperatures sets the same 160°F mark for ground meat and sausage; see the official page on safe internal temperatures.
Storage matters too. Keep raw packs at 40°F or colder, chill leftovers fast, and reheat until steaming. These basics protect flavor and keep your kitchen routine low stress.
Buying Tips And Simple Swaps
Check the fat line on the panel and pick the pack that fits your week. Planning tacos with cheese? The leaner tube balances the plate better. Building migas for a group? A richer link spreads big flavor across eggs and tortillas so you can keep portions modest.
Want a lower sodium day? Pair with sliced tomatoes, fruit, or crisp greens instead of packaged sides. Add beans cooked from dry with no salt, and boost seasoning with smoked paprika, cumin, and lime instead of reaching for a shaker.
Method Notes And Limits
Numbers in the tables blend three sources: a store label for the Premium tube, a store listing for Apache brand links, and general database entries that set a 100-gram baseline. Recipes change over time, and store pages sometimes lag behind new packaging. Treat the panel in your hand as the final word for that specific pack.
Make It Work For Your Goals
If weight loss is the goal, think “flavor as a condiment.” One ounce crumbled into eggs or potatoes can be plenty. If muscle gain is the aim, center your plate on eggs, beans, or Greek yogurt and use the sausage to add spice and calories. Either way, pay attention to sodium and balance the day with fresh produce and water.