Pork Sausage Meat
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 | 296 kcal | 15% |
| Fat | 22.1 g | 32% |
| of which saturates | 8.0 g | 40% |
| Carbohydrate | 7.4 g | 3% |
| of which sugars | 0.90 g | 1% |
| Fibre | 2.1 g | — |
| Protein | 15.9 g | 32% |
| Salt | 1.7 g | 29% |
Open Food Facts, ODbL, record updated 26 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (72%), Water, Pea Flour, Potato Starch, Salt, Parsley, Dextrose, Rice Flour, Stabilisers (Disodium Diphosphate, Trisodium Diphosphate), Yeast Extract, White Pepper, Flavouring, Yeast, Preservative (Sodium Metabisulphite), Black Pepper, Antioxidant (Ascorbic Acid), Nutmeg Extract, Mace Extract.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iiTrisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sausage meat”: 6.23 kg CO₂e per kg of product.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.