6 pork & caramelised red onion 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 | 323 kcal | 16% |
| Fat | 24.5 g | 35% |
| of which saturates | 8.8 g | 44% |
| Carbohydrate | 10.6 g | 4% |
| of which sugars | 5.0 g | 6% |
| Fibre | 1.0 g | — |
| Protein | 14.4 g | 29% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 2 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (74%), Caramelised Red Onion (15%) [Red Onion, Sugar, Water, Cider Vinegar, Balsamic Vinegar (Wine Vinegar, Grape Must Concentrate, Antioxidant (Sodium Metabisulphite)), Spices], Water, Rice Flour, Salt, Acidity Regulator (Calcium Lactate), Stabilisers (Disodium Diphosphate, Tetrasodium Diphosphate), Onion Powder, Demerara Sugar, Herbs, Dextrose, Bamboo Fibre, Preservative (Sodium Metabisulphite), Spices, Caramelised Sugar Syrup, Colour (Paprika Extract). Made using British pork. Filled into plant-based casings
- E160cPaprika extractColour
- E223Sodium metabisulphiteAntioxidant · Preservative
- E327calcium lactateThickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iiiTetrasodium 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 “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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