MADE WITH 100% BRITISH PORK Hot Honey Pork Sausage
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 296 kcal | 15% |
| Fat | 23.3 g | 33% |
| of which saturates | 8.6 g | 43% |
| Carbohydrate | 7.0 g | 3% |
| of which sugars | 4.7 g | 5% |
| Fibre | 1.6 g | — |
| Protein | 14.0 g | 28% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
BRITISH PORK (75%), Water, Red Peppers, HONEY (3%), Rice Flour, Chickpea Flour, Brown Sugar, Tapioca Starch, Salt, Coriander, Garlic, Stabiliser: Diphosphates; Cornflour, Red Jalapeño Chilli, Red Chilli Purée, Crushed Chilli, Ground Cayenne Pepper, Sugar, Ground Black Pepper, Smoked Salt, Cider Vinegar (Apple Juice, Sugar, Yeast), Sea Salt, Smoked Paprika, Preservative: Sodium Metabisulphite; Tomato Powder, Dried Green Bell Pepper, Garlic Powder, Onion Powder, Chipotle Chilli Powder, Colour: Paprika Extract; Dextrose, Antioxidant: Sodium Ascorbate; Dried Oregano. Filled into Vegetable Based Casings (Calcium Alginate). the b hou once F ALLERGY ADVICE:
- E160cPaprika extractColour
- E223Sodium metabisulphiteAntioxidant · Preservative
- E301Sodium ascorbateAntioxidant
- E404Calcium alginateCarrier · Humectant · Sequestrant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
93% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sausages” →
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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