12 Skinless Pork Sausages
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 240 kcal | 12% |
| Fat | 17.0 g | 24% |
| of which saturates | 5.9 g | 30% |
| Carbohydrate | 11.0 g | 4% |
| of which sugars | 1.0 g | 1% |
| Fibre | 1.2 g | — |
| Protein | 9.2 g | 18% |
| Salt | 1.9 g | 31% |
Open Food Facts, ODbL, record updated 25 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (43%), Water, Pork Fat, Rusk (Wheat), Starch, Soya Protein, Less than 2%: Flavourings, Salt, Stabilisers: Diphosphates, Guar Gum*, Antioxidants: Vitamins C & E, Preservative: Sodium Metabisulphite**, Colour: Carmine, * A vegetable based ingredient that helps keep our sausages succulent, ** This just keeps them fresh for longer!
- E120CochinealColour
- E223Sodium metabisulphiteAntioxidant · Preservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
53% 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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