Traditional Premium Pork Sausages
Prefix 506 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 | 270 kcal | 14% |
| Fat | 22.9 g | 33% |
| of which saturates | 8.6 g | 43% |
| Carbohydrate | 3.4 g | 1% |
| of which sugars | 0.50 g | 1% |
| Protein | 13.4 g | 27% |
| Salt | 1.5 g | 24% |
Open Food Facts, ODbL, record updated 18 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork 82%, water, rusk [WHEAT flour (calcium carbonate, iron, niacin, thiamin), salt, ammonium bicarbonates (process aid)], potato starch, salt, spices (white pepper. nutmeg, coriander, ginger), stabilise: sodium tripolyphosphate, sugar, preservative: SODIUM SULPHITES, yeast extract, dextrose, antioxidant: sodium ascorbate, spice extract (pepper, cayenne). Filled in pork collagen casings. Whilst every precaution has been taken to remove bones, some may remain.
- E221Sodium sulphiteAntioxidant · Preservative
- E301Sodium ascorbateAntioxidant
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452viSodium tripolyphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
16% 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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