6 Pork & Caramelised Red Onion Sausages
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 255 kcal | 13% |
| Fat | 21.0 g | 30% |
| of which saturates | 7.4 g | 37% |
| Carbohydrate | 4.1 g | 2% |
| of which sugars | 4.1 g | 5% |
| Fibre | 2.8 g | — |
| Protein | 11.0 g | 22% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 30 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Outdoor Bred Pork (75%). Red Onions (6%) Water Gluten Free Crumb (Rice Flour Chickpea Flour Cornflour. Salt Dextrose) Onions Pasteurised Egg White Brown Sugar Salt Red Wine Vinegar Parsley Cracked Black Pepper Rosemary Muscovado Sugar - • • • " • . • • • a Sage Stabiliser: E450 Preservative: E223 (Sulphites) Sunflower Oil Antioxidant: Ascorbic s Acid Ground Cinnamon Ground Cloves. Sausages filled into natural pork casings. าร • For allergens see ingredients in bold.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork sausages”: 5.39 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.