Classic sausage
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 332 kcal | 17% |
| Total fat | 27.9 g | 36% |
| Saturated fat | 7.9 g | 39% |
| Total carbohydrate | 2.3 g | 1% |
| Total sugars | 0.88 g | — |
| Dietary fiber | 1.4 g | 5% |
| Protein | 16.0 g | 32% |
| Sodium | 0.57 g | 25% |
Open Food Facts, ODbL, record updated June 20, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
pork (90%), water, rice flour, sea salt, chickpea flour, sugar, stabiliser: diphosphates, white pepper, dried ginger, dried mace, dried nutmeg, dried cayenne pepper, cornflour, preservative: sodium metabisulphite, yeast extract, dried sage, dried thyme, antioxidants: ascorbic acid, sodium ascorbate, dextrose, dried onions, rapeseed oil, flavouring, filled into vegetable based casings (calcium alginate)
- E223Sodium metabisulfiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
- E404Calcium alginateCarrier · Humectant · Sequestrant · Stabilizer · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.