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 | 329 kcal | 16% |
| Fat | 26.0 g | 37% |
| of which saturates | 10.0 g | 50% |
| Carbohydrate | 6.8 g | 3% |
| of which sugars | 3.2 g | 4% |
| Fibre | 1.7 g | — |
| Protein | 11.0 g | 22% |
| Salt | 2.1 g | 35% |
Open Food Facts, ODbL, record updated 31 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
IRISH PORK (65%), Water, Pork Fat, Rusk [Wheat Flour, Water, Salt, Raising Agent: Ammonium Bicarbonate], Salt, Stabiliser: Tetrapotassium Pyrophosphate; Yeast Extract, Rusk [Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1))], Preservative: Sodium Metabisulphite; Pork Protein, Spice Extracts, Antioxidant: Sodium Ascorbate Casing: Beef Collagen. N Ty E
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E223Sodium metabisulphiteAntioxidant · Preservative
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450vTetrapotassium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
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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