Pork & caramelised onion sausages
Prefix 501 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 | 267 kcal | 13% |
| Fat | 17.9 g | 26% |
| of which saturates | 6.4 g | 32% |
| Carbohydrate | 8.9 g | 3% |
| of which sugars | 5.6 g | 6% |
| Protein | 17.2 g | 34% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 30 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pork (80%), red onion (6%), water, pea flour, white onion, brown sugar, red wine, chive, salt, white wine vinegar, rapeseed oil, stabiliser (triphosphates), muscovado sugar, balsamic vinegar (white wine vinegar, concentrated grape juice), cornflour, garlic, preservative (sodium metabisulphite), black pepper, garlic purée, concentrated lemon juice.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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