Lincolnshire Pork Sausages
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 271 kcal | 14% |
| Fat | 22.0 g | 31% |
| of which saturates | 8.0 g | 40% |
| Carbohydrate | 2.7 g | 1% |
| of which sugars | 0.80 g | 1% |
| Fibre | 0.90 g | — |
| Protein | 15.1 g | 30% |
| Salt | 1.2 g | 21% |
Open Food Facts, ODbL, record updated 8 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
90% British Pork, Water, Rice Flour, Parsley, Gram Flour, Salt, Dried Sage, Dried Parsley, Dried Thyme, Stabiliser: Diphosphates; Maize Starch, Preservative: Sodium Metabisulphite; Ground White Pepper, Ground Black Pepper, Dried Nutmeg, Dried Mace, Dextrose. Filled into Calcium Alginate Casings.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
29% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pork sausages” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
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