Thick Pork 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 | 248 kcal | 12% |
| Fat | 18.0 g | 26% |
| of which saturates | 6.6 g | 33% |
| Carbohydrate | 11.0 g | 4% |
| of which sugars | 1.2 g | 1% |
| Fibre | 1.5 g | — |
| Protein | 10.0 g | 20% |
| Salt | 1.9 g | 31% |
Open Food Facts, ODbL, record updated 21 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
20 Thick Frozen Pork Sausages Pork (42%), Water, Rusk (WHEAT), Pork Fat, Starch (WHEAT), SOYA Protein, Salt, Stabilisers: Diphosphates, Guar Gum", Sodium Alginate; Flavourings, Preservative: Sodium MetabiSULPHITE**; Antioxidants: Ascorbic Acid, Alpha Tocopherol; Colour: Carmine. Casing: Beef Collagen *Avegetable-based ingredient that helps keep our sausages succulent. ** This just keeps them fresh for longer! Allergy advice: For Allergens, see ingredients in BOLD. STORAGE INFORMATION Food freezer until Best Before End. Star marked refrigerator frozen compartment No need to thaw. If thawed, cook within 12 hours of removal until Best Before 1month 1 week. from the freezer. Do not refreeze once defrosted.
- E120CochinealColour
- E223Sodium metabisulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E307Alpha-tocopherol
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- 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
61% 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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