Pork, fennel and chilli sausages
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 254 kcal | 13% |
| Fat | 20.9 g | 30% |
| of which saturates | 7.4 g | 37% |
| Carbohydrate | 1.9 g | 1% |
| of which sugars | 0.90 g | 1% |
| Fibre | 1.6 g | — |
| Protein | 13.7 g | 27% |
| Salt | 1.5 g | 24% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Outdoor Bred Pork (85%) Water Parsley Gluten Free Crumb (Rice Flour Chickpea Flour Cornflour Salt Dextrose). Jalapeño Chilli Salt Roasted Garlic Purée Basil Ground Fennel. Onions Ground Spices (Cayenne Pepper Mace) Stabiliser: E450 Roasted Mushrooms Ginger Nutmeg Pimentoes Tomato Paste Oregano. . . . Mushroom Paste (Water Concentrated Mushrooms Yeast Extract Salt Dried Mushrooms Sugar Flavouring Cornflour) Lemon Zest Garlic Purée Cracked Black Pepper Sundried Tomato Paste (Water. Sunflower Oil Sundried Tomatoes White Wine Vinegar Dried Garlic - . . . Salt Ground Black Pepper Basil Rosemary) Antioxidant: Ascorbic Acid Preservative: E223 (Sulphites) Paste (Water Salt Yeast Extract Dried Carrot Juice Onions Onion Juice Carrots Leeks Sugar Potato Flakes Dried Leek Juice - Concentrated Mushrooms Cornflour ● . . • ● • • Rapeseed Oil: Vegetable Stock Dried . Thyme Ground White Pepper. Ground Bay Leaves) Cornflour Thyme Dried Porcini Mushrooms. .
- E223Sodium metabisulphiteAntioxidant · Preservative
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
42% 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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