Sausages
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 225 kcal | 11% |
| Fat | 16.9 g | 24% |
| of which saturates | 7.1 g | 35% |
| Carbohydrate | 3.5 g | 1% |
| of which sugars | 0.70 g | 1% |
| Protein | 14.5 g | 29% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Aberdeen Angus Beef 18 mins (80%) Water Red Onions (5%) Gluten Free Crumb (Rice Flour Chickpea Flour. Cornflour Salt Dextrose) Salt Cracked n. Fry over a Black Pepper Preservative: E223 (Sulphites) Antioxidant: Ascorbic Acid. Ground White Pepper Dried Green 20 mins Peppers Dried Red Peppers. Sausages filled into vegetable based casings. um. ck sed before Energy urates ars 0.79 Oge For allergens see ingredients in bold. This mix board packaging is FSC® certified, helping to keep forests growing, for all, forever. C =
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Beef sausages”: 31.6 kg CO₂e per kg of product (closest product in Agribalyse).
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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