
Curried Sausages With Mash
Prefix 933 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 502 kcal | 24% |
| Fat | 33.6 g | 48% |
| of which saturates | 16.8 g | 70% |
| Carbohydrate | 32.6 g | 11% |
| of which sugars | 9.5 g | 11% |
| Fibre | 4.2 g | 14% |
| Protein | 16.1 g | 32% |
| Sodium | 0.97 g | 42% |
Open Food Facts, ODbL, record updated 14 August 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Simply Heat Heating times are a guide and your appliance. Do not reheat heated. Potato Mash (51%) (Potato, Milk, Butter (Milk), Milk Powder, Cream (Milk), Salt, Natural Preservative (Nisin (Soy))), Beef Quantity Sausages (17%) (Beef (72%), Water, Per 100g Seasoning (Mineral Salts (450, 451, 452), Humectant (422), Collagen Casing), Water, Onion, Cream (Milk), Carrot (4%), microwave 1. Remove s May be present: Egg, Crustacean, Fish, Mollusc, Gluten, Wheat, Peanuts, Caution: Container and cont after heating. microwave 3 minutes. 2. Peel ba side, stirr 3. Re-cov 1 minute 4. Allow back film may es 5. Stir is thor 1. Rer 4 min from frozen micr microwave 6 mi ted above are averages only aily Intakes are based on an average POOK < means Less Than some may remain 7 2. P side min 3. R 1m 4. ficial SPABLE For more information on recycling visit woolworths.com.auecycling Sene
- E234NisinPreservative
- E422GlycerolHumectant · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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