Pork Sausages
Prefix 509 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 | 108 kcal | 5% |
| Fat | 2.0 g | 3% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 5.4 g | 2% |
| of which sugars | 2.0 g | 2% |
| Fibre | 0.60 g | — |
| Protein | 17.0 g | 34% |
| Salt | 2.1 g | 35% |
Open Food Facts, ODbL, record updated 27 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Irish Pork (75%), Water, Tapioca Starch, Salt, Dextrose, Sugar, Stabiliser (Diphosphates), Preservative (Sodium Sulphite), Antioxidant (Ascorbic Acid), Flavourings, Spices (White Pepper, Ginger, Mace), Spice Extracts. Filled into Porcine Collagen Casing.
- E221Sodium sulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.