Irish 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 | 327 kcal | 16% |
| Fat | 27.4 g | 39% |
| of which saturates | 10.5 g | 53% |
| Carbohydrate | 10.8 g | 4% |
| of which sugars | 2.7 g | 3% |
| Fibre | 1.1 g | — |
| Protein | 8.7 g | 17% |
| Salt | 1.9 g | 32% |
Open Food Facts, ODbL, record updated 8 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Irish Pork (55%), Water, Rusk [Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin (B3), Iron, Folic Acid, Thiamin (B1)), Salt], Irish Pork Fat (8%), Seasoning [Salt, Rusk [Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin (B3), Iron, Folic Acid, Thiamin (B1)), Salt], Flavourings, Preservative (Sodium Sulphite), Dextrose, Flavour Enhancer (Monosodium Glutamate), Colour (Carmine), Antioxidant (Sodium Ascorbate)]. Filled into Beef Collagen Casings (Collagen, Cellulose).
- E120CochinealColour
- E221Sodium sulphiteAntioxidant · Preservative
- E301Sodium ascorbateAntioxidant
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E621Monosodium glutamateFlavour enhancer
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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