12 Pork Sausages
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 244 kcal | 12% |
| Fat | 15.3 g | 22% |
| of which saturates | 5.4 g | 27% |
| Carbohydrate | 12.2 g | 5% |
| of which sugars | 2.8 g | 3% |
| Fibre | 0.46 g | — |
| Protein | 14.3 g | 29% |
| Salt | 1.5 g | 24% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Pork (72%), Water, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Dextrose, Salt, Stabilisers: Diphosphates, Disodium Diphosphate; Preservatives: Sodium Metabisulphite (Sulphites), Sulphur Dioxide; Raising Agent: Ammonium Carbonate; Herbs: Parsley, Sage; Yeast Extract, Spices: Black Pepper, White Pepper; Antioxidant: Ascorbic Acid; Spice Extracts: Sage Extract, Nutmeg Extract, Mace Extract, Pimento Extract. Sausages filled into Pork Collagen Casings. Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold. Safety: This product is not suitable for rare cooking. Do not
- E220Sulphur dioxideAntioxidant · Preservative
- E223Sodium metabisulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E503Ammonium carbonates
- E503iAmmonium carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
77% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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