8 Turkey Sausages
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 148 kcal | 7% |
| Fat | 4.7 g | 7% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 8.1 g | 3% |
| of which sugars | 1.0 g | 1% |
| Fibre | 0.90 g | — |
| Protein | 17.6 g | 35% |
| Salt | 1.2 g | 19% |
Open Food Facts, ODbL, record updated 23 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Turkey (72%), Water, Rusk (Rice Flour, Gram Flour, Maize Starch, Salt, Dextrose), Seasoning (Salt, Potato Starch, Spices, Emulsifier: Sodium Triphosphate; Herbs, Preservative: Sodium Sulphite (Sulphites), Dextrose, Antioxidant: Ascorbic Acid), Sausage Casing (Beef Protein). Allergy advice:
- E221Sodium sulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Poultry sausages”: 15.1 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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