Typical listed-weight range
5.1%–11.9%
The middle half of linked records spans 6.7 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.
USDA ingredient referenceUpdated
Sausage, Italian, pork, mild, cooked in 29 Feast-indexed USDA foods
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Sausage, Italian, pork, mild, cooked” appears as a formulation input in 29 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.
Browse all 29 linked food records →Exact nutrition reference, complete food catalog and source methodology
This page helps you find complete foods that include Sausage, Italian, pork, mild, cooked in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.
What the code means
One exact source label across 29 complete records.
Every occurrence collected here uses ingredient code 7089 and the source description “Sausage, Italian, pork, mild, cooked, pan-fried.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.
The strongest concentrations of linked records are currently Pizza (24), Pretzels/snack mix (2), Deli and cured meat sandwiches (1). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.
Collection-level interpretation
Grounded ways to understand this source label
These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.
Largest linked category
Pizza
24 of 29 linked records (83%) sit in this USDA category. The remainder span 4 other categories.
Most populated share band
5% to under 15%
19 records (66%) fall in this band after repeated rows for code 7089 are combined within each food.
Most frequent eligible co-input
Pepperoni, beef and pork, sliced
It appears alongside code 7089 in 17 linked records (59%). Co-occurrence describes database structure, not a required recipe.
Where USDA uses this input
Linked records by source-food category
Each record is counted once even if ingredient code 7089 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.
USDA survey-food categories
- Pizza24 records
Pizza with extra meat, thin crust; Pizza, no cheese, thin crust; Pizza with meat other than pepperoni, from frozen, thin crust
- Pretzels/snack mix2 records
Pretzels, soft, from frozen, topped with meat; Pretzels, soft, ready-to-eat, topped with meat
- Deli and cured meat sandwiches1 record
- Frankfurter sandwiches1 record
- Sausages1 record
Important nutrition boundary
This collection does not support a verified standalone nutrition answer for “Sausage, Italian, pork, mild, cooked, pan-fried.”
No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.
The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.
Compare complete food records
Nutrient span across the linked foods
Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 7089, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Middle 50% | Median | Observed maximum | Linked records |
|---|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 222 kcal | 270–296 kcal | 278 kcal | 349 kcal | 29 |
| Proteinper 100 g of the complete food | 7.5 g | 11.4–13.6 g | 12.1 g | 19.2 g | 29 |
| Carbohydrateper 100 g of the complete food | 2.2 g | 23.5–27.7 g | 26.4 g | 53.4 g | 29 |
| Total fatper 100 g of the complete food | 9.2 g | 10.5–16.3 g | 13.3 g | 26.2 g | 29 |
| Dietary fiberper 100 g of the complete food | 0 g | 1.1–2 g | 1.8 g | 3.3 g | 29 |
| Sodiumper 100 g of the complete food | 438 mg | 484–622 mg | 568 mg | 934 mg | 29 |
The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.
Complete linked catalog
All 29 Feast-indexed food records that list code 7089
This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.
29 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Italian sausage | Sausages | Sole source | 100 g | 100% | 317 kcal | 18.2 g | 766 mg | FDC 2706189 ↗ |
| Italian sausage sandwich on wheat | Deli and cured meat sandwiches | 2 input rows | 75 g | 55.6% | 293 kcal | 15.2 g | 621 mg | FDC 2707054 ↗ |
| Italian sausage sandwich on white | Frankfurter sandwiches | 2 input rows | 75 g | 55.6% | 300 kcal | 14.4 g | 645 mg | FDC 2707053 ↗ |
| Pizza with extra meat and extra vegetables, medium crust | Pizza | 8 input rows | 46 g | 3.6% | 233 kcal | 11.4 g | 473 mg | FDC 2708668 ↗ |
| Pizza with extra meat and extra vegetables, thick crust | Pizza | 8 input rows | 46 g | 3.3% | 239 kcal | 11 g | 478 mg | FDC 2708667 ↗ |
| Pizza with extra meat and extra vegetables, thin crust | Pizza | 8 input rows | 49 g | 4.7% | 222 kcal | 11.4 g | 452 mg | FDC 2708666 ↗ |
| Pizza with extra meat, medium crust | Pizza | 5 input rows | 62 g | 5.2% | 274 kcal | 13.8 g | 571 mg | FDC 2708658 ↗ |
| Pizza with extra meat, thick crust | Pizza | 5 input rows | 67 g | 5% | 278 kcal | 13.3 g | 571 mg | FDC 2708659 ↗ |
| Pizza with extra meat, thin crust | Pizza | 5 input rows | 67 g | 7% | 277 kcal | 14.7 g | 582 mg | FDC 2708657 ↗ |
| Pizza with meat and vegetables, from restaurant or fast food, medium crust | Pizza | 5 input rows | 50 g | 4.3% | 248 kcal | 11.5 g | 484 mg | FDC 2708664 ↗ |
| Pizza with meat and vegetables, from restaurant or fast food, thick crust | Pizza | 5 input rows | 32 g | 2.7% | 259 kcal | 10.9 g | 505 mg | FDC 2708665 ↗ |
| Pizza with meat and vegetables, from restaurant or fast food, thin crust | Pizza | 5 input rows | 53 g | 5.9% | 241 kcal | 11.6 g | 464 mg | FDC 2708663 ↗ |
| Pizza with meat other than pepperoni, from frozen, thick crust | Pizza | 2 input rows | 75 g | 5% | 270 kcal | 10.8 g | 463 mg | FDC 2708648 ↗ |
| Pizza with meat other than pepperoni, from frozen, thin crust | Pizza | 2 input rows | 75 g | 6.8% | 267 kcal | 12.3 g | 491 mg | FDC 2708646 ↗ |
| Pizza, no cheese, thick crust | Pizza | 13 input rows | 53 g | 5.1% | 293 kcal | 7.6 g | 514 mg | FDC 2708675 ↗ |
| Pizza, no cheese, thin crust | Pizza | 13 input rows | 53 g | 7% | 276 kcal | 7.5 g | 551 mg | FDC 2708674 ↗ |
| Pizza, with meat other than pepperoni, stuffed crust | Pizza | 2 input rows | 128 g | 9.8% | 278 kcal | 12.8 g | 630 mg | FDC 2708653 ↗ |
| Pizza, with meat, gluten-free thick crust | Pizza | 6 input rows | 14 g | 9.9% | 280 kcal | 9.5 g | 568 mg | FDC 2708696 ↗ |
| Pizza, with meat, gluten-free thin crust | Pizza | 6 input rows | 14 g | 12% | 287 kcal | 10.6 g | 594 mg | FDC 2708695 ↗ |
| Pizza, with meat, whole wheat thick crust | Pizza | 7 input rows | 14 g | 9.9% | 284 kcal | 12.5 g | 628 mg | FDC 2708690 ↗ |
| Pizza, with meat, whole wheat thin crust | Pizza | 7 input rows | 14 g | 12% | 289 kcal | 13 g | 641 mg | FDC 2708689 ↗ |
| Pretzels, soft, from frozen, topped with meat | Pretzels/snack mix | 4 input rows | 10 g | 7.4% | 349 kcal | 11.5 g | 438 mg | FDC 2708282 ↗ |
| Pretzels, soft, ready-to-eat, topped with meat | Pretzels/snack mix | 4 input rows | 10 g | 7.4% | 349 kcal | 11.5 g | 438 mg | FDC 2708275 ↗ |
| Topping from meat and vegetable pizza | Pizza | 6 input rows | 99 g | 18.8% | 299 kcal | 17.6 g | 837 mg | FDC 2705790 ↗ |
| Topping from meat pizza | Pizza | 4 input rows | 99 g | 23.9% | 321 kcal | 19.2 g | 934 mg | FDC 2705789 ↗ |
| White pizza, cheese, with meat and vegetables, thick crust | Pizza | 9 input rows | 14 g | 8.8% | 270 kcal | 11.7 g | 559 mg | FDC 2708683 ↗ |
| White pizza, cheese, with meat and vegetables, thin crust | Pizza | 9 input rows | 14 g | 10.4% | 272 kcal | 12.1 g | 548 mg | FDC 2708682 ↗ |
| White pizza, cheese, with meat, thick crust | Pizza | 7 input rows | 14 g | 9.8% | 296 kcal | 12.8 g | 621 mg | FDC 2708681 ↗ |
| White pizza, cheese, with meat, thin crust | Pizza | 7 input rows | 14 g | 11.9% | 304 kcal | 13.6 g | 622 mg | FDC 2708680 ↗ |
No linked record matches that filter. Clear the search to restore the complete catalog.
Decision support from the exact records on this page
Turn source data into a better next decision
These conclusions and reading paths are computed from 9 exact records behind Sausage, Italian, pork, mild, cooked, pan-fried (USDA input 7089). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Italian sausage sandwich on wheat is higher in dietary fiber per 100 g
Italian sausage sandwich on wheat reports 2.4 g versus 0 g for Italian sausage: a 2.4 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Pizza with extra meat, thin crust is denser; Pizza with extra meat and extra vegetables, thick crust is higher in its source amount
Pizza with extra meat, thin crust reports 277 kcal per 100 g and 665 kcal in USDA source amount (240 g). Pizza with extra meat and extra vegetables, thick crust reports a lower 239 kcal per 100 g but a higher 827 kcal in USDA source amount (346 g).
Choose the record before reading the number
Pizza with extra meat and extra vegetables, medium crust and Pizza with extra meat, thin crust are not interchangeable
The page keeps both records at the same 100 g denominator and makes Crust wording (medium crust versus thin crust) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.
Inspect the underlying evidenceContextual knowledge graph
Follow the relationship that matches your question
For Sausage, Italian, pork, mild, cooked, pan-fried (USDA input 7089), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
Best next guide for this exact record Pizza with extra meat and extra vegetables
Pizza with extra meat and extra vegetables, medium crust and Pizza with extra meat and extra vegetables, thick crust are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Best next guide for this exact record Pizza with extra meatPizza with extra meat, thin crust is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Compare two records on this page Pizza with extra meat and extra vegetables, medium crust vs Pizza with extra meat, thin crustBoth records appear in this page’s evidence set. The explicit record-description contrast is Crust wording: medium crust versus thin crust; it is a selection cue, not evidence of cause.
Follow this evidence path Compare two records on this page Pizza with extra meat and extra vegetables, thick crust vs Pizza with extra meat, thin crustBoth records appear in this page’s evidence set. The explicit record-description contrast is Crust wording: thick crust versus thin crust; it is a selection cue, not evidence of cause.
Follow this evidence path 5 context records in this source topic PizzaPizza with extra meat, thin crust and Pizza with extra meat and extra vegetables, medium crust belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.
Follow this evidence path A formulation detail that separates records Beef, ground, 85% lean meat / 15% fat, crumbles, cooked, pan-brownedUSDA input 23570 appears in 5 of 9 context records; its summed listed input weight spans 32–67 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence path A formulation detail that separates records Chicken, broiler, rotisserie, BBQ, breast, meat onlyUSDA input 5000 appears in 4 of 9 context records; its summed listed input weight spans 46–67 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence pathMethod and provenance
How this ingredient-centered page was calculated
Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 7089; it does not merge similar-looking ingredient names or infer synonyms.
The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.
USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.
The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.
How to apply the evidence to a meal
Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.
These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.