2 Sausage Rolls
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 | 262 kcal | 13% |
| Fat | 16.0 g | 23% |
| of which saturates | 8.0 g | 40% |
| Carbohydrate | 21.0 g | 8% |
| of which sugars | 2.5 g | 3% |
| Fibre | 2.9 g | — |
| Protein | 8.4 g | 17% |
| Salt | 0.91 g | 15% |
Open Food Facts, ODbL, record updated 16 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pastry (50%): water, tapioca starch, maize starch, palm palm stearin, free range egg, rapeseed oil, free range dried egg, salt stabilisers (xanthan gum, guar gum), emulsifier (mono-diglycerides of acids), free range dried eggwhite. sausage meat (50%): pork (72%), wa gluten free breadcrumbs [rice flour, gram flour, maize starch, salt, de rapeseed oil, emulsifier (mono-diglycerides of fatty acids)], seasoning [potato starch, salt, ground white pepper, ground coriander, ground nutmeg, ground mace, preservative (sodium metabisulphite), ground pepper, stabiliser (sodium triphosphate), antioxidant (sodium ascorbat allergy advice: for allergens see ingredients in bold. suitable for coeliacs.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E570Fatty acids
Source: Open Food Facts, ODbL · additive names and functions: 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.