Irish pork Sausages
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 315 kcal | 16% |
| Fat | 27.2 g | 39% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 5.1 g | 2% |
| of which sugars | 2.9 g | 3% |
| Fibre | 3.1 g | — |
| Protein | 10.8 g | 22% |
| Salt | 2.2 g | 36% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (60%), Water, Rusk (Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Salt), Pork Fat, Seasoning (Salt, Dextrose, Flavour Enhancer: Monosodium Glutamate; Stabiliser: Triphosphate; Preservative: Sodium Sulphite; Spices, Antioxidant: Sodium Ascorbate; Spice Extracts, Colour: Carmine). Filled into beef collagen casing.
- E120CochinealColour
- E221Sodium sulphiteAntioxidant · Preservative
- E301Sodium ascorbateAntioxidant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
100% 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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