British Outdoor Bred Honey and Mustard Pork Sausages
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 283 kcal | 14% |
| Fat | 23.7 g | 34% |
| of which saturates | 7.9 g | 40% |
| Carbohydrate | 2.8 g | 1% |
| of which sugars | 2.7 g | 3% |
| Fibre | 1.8 g | — |
| Protein | 13.7 g | 27% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Outdoor Bred Pork (82%), Wholegrain Mustard (4%) (Water, Brown Mustard Seeds, Vinegar, Yellow Mustard Flour, Yellow Mustard Bran, Salt, Ground Pimentoes), Honey (3%), English Mustard (Water, Dried Mustard, Salt, Turmeric), Water, Gluten Free Crumb (Rice Flour, Chickpea Flour, Cornflour, Salt, Dextrose), Potato Starch, Salt, Stabiliser: E451, Sugar, Parsley, Ground Spices (Cayenne Pepper, Turmeric, Nutmeg, Cloves), Ginger Purée, Coriander, Preservative: E223 (Sulphites), Dried Thyme, Antioxidant: Ascorbic Acid, Yeast Extract
- E223Sodium metabisulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
89% 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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