Lincolnshire sausages
Prefix 505 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 | 230 kcal | 12% |
| Fat | 14.7 g | 21% |
| of which saturates | 5.1 g | 25% |
| Carbohydrate | 13.7 g | 5% |
| of which sugars | 0.90 g | 1% |
| Protein | 10.4 g | 21% |
| Salt | 2.2 g | 37% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (52%), Water, Rusk (Wheat Flour, (Calcium Carbonate, Iron Niacin, Thiamin), Salt, Herbs (Sage, Parsley), Raising Agent, (Ammonium Biocarbonate), Dextrose, Stabiliser (Pentasodium Triphosphate), Preservative (Sodium SULPHITE), Flavour Enhancer (Monosodium Glutamate), Antioxidant (Ascorbic Acid), Spice Extracts (Black Pepper Extract, Nutmeg Extract, Mace Extract, Ginger Extract, Capsicum Extract, Coriander Extract), Citric Acid, White Pepper, Sage Extract). CASING: Bovine Collagen, Water, Cellulose, Glycerol, Processing Aid: High Oleic Sunflower Oil, Processing Aid: Sodium Carboxymethyl Cellulose. ALLERGY ADVICE: For allergens, see ingredients in bold.
- E221Sodium sulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
- E422GlycerolHumectant · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
- Country
- United Kingdom
- Town
- Basildon
This code, printed in an oval on the pack, identifies the plant that made or packed the product. It is required for foods of animal origin.
Source: Open Food Facts (code read from the pack) · Format: Regulation (EC) No 853/2004, Annex II. · Food Standards Agency · Food Standards Scotland, 1 October 2026, OGL v3
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
- Packer codeRegulation (EC) No 853/2004, Annex II, Section I · Food Standards Agency · Food Standards Scotland, 1 October 2026, OGL v3
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