8 Irish Pork Sausages
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 289 kcal | 14% |
| Fat | 16.3 g | 23% |
| of which saturates | 6.0 g | 30% |
| Carbohydrate | 5.5 g | 2% |
| of which sugars | 1.9 g | 2% |
| Fibre | 2.6 g | — |
| Protein | 12.9 g | 26% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 23 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
70% pork, water, rusk (fortified wheat flour, calcium carbonate, iron, niacin, thiangnl raising agent: ammonium carbonate), seasoning (salt, rusk [fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin, salt, stabiliser: sodium triphosphate, yeast extract preservative: sodium sulphite, spice ets antioxidant: sodium ascorbate , colour: ca he),
- E221Sodium sulphiteAntioxidant · Preservative
- E301Sodium ascorbateAntioxidant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E503Ammonium carbonates
- E503iAmmonium carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
89% 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 Ireland, 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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