Group · Meat
Garlic sausage
Garlic sausage (saucisson à l’ail) is a cooked cold meat, not to be confused with dry-cured sausage: it is poached and eaten as it is, cold or warm, often with lentils or in a potato salad.
As for nutrition facts: 276 kcal per 100 g, with 23.6 g of fat including 9.92 g of saturated fat, and 15 g of protein. It provides 230 mg of potassium, 174 mg of phosphorus and 2.3 mg of iron per 100 g, and contains 2 g of salt.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 276 kcal |
| Kilojoules | 1140 kJ |
| Protein | 15 g |
| Carbohydrate | 0,6 g |
| Fat | 23,6 g |
| Fibre | 0,7 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Phosphorus174 mg25 %
- Iron2,3 mg16 %
- Vitamin B32,6 mg16 %
- Vitamin B20,22 mg16 %
- Vitamin B10,16 mg15 %
- Potassium230 mg12 %
- Omega-3 ALA0,18 g9 %
- Vitamin C5 mg6 %
See the other 3 nutrients
- Iodine7 µg5 %
- Magnesium9 mg2 %
- Calcium9 mg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
It is clearly lighter than dry-cured sausage. 276 kcal against 418 for a dry-cured sausage: it has not been dried, so it still contains its water. The same goes for salt, 2 g against 4.75 g.
A 40 g slice is worth 110 kcal. Two slices with lentils make a complete, balanced dish, with the pulse supplying the fibre that is missing.
It is much better warm. Ten minutes in simmering water, never boiling. This is the traditional Lyon preparation, and it needs no added fat.
It counts towards the processed meat guideline. 150 g a week, all products combined, according to the Programme national nutrition santé.
It is a cooked product, so it does not keep for long. Five days in the fridge once opened, unlike dry-cured sausage, which keeps for weeks in the open air.