cheese cocktail sausages
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 257 kcal | 13% |
| Fat | 21,0 g | 30% |
| of which saturates | 9,1 g | 46% |
| Carbohydrate | 4,0 g | 2% |
| of which sugars | 1,1 g | 1% |
| Fibre | 0,20 g | — |
| Protein | 13,5 g | 27% |
| Salt | 1,8 g | 31% |
Open Food Facts, ODbL, record updated 9 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
s often to it from bursting, over to low for 5 through, cocktail vienna typica zat (53 %) · water · cheddar cheese (10 %) (contains: milk - poes, non-animal rennet · colourant) · pork rind vegetable protein - ko salt · onion sugar · irradiated spices , herbs (including: cena chilli) · garlic · yeast extract spice extracts phosphates averag energy protein of whi vege rables · flavour enhancer flavourings collagen casing icontains: beef cellulosel · wood smoke curing agent: sodium nitrite, total saturo trans 0| allergens polyur cow's milk soya, chole dietar heating instruction all appliances vary, the following are guidelines, traditional method add the cold viennas to boiled water in a pot for 60 seconds, pan fry or braai over medium to low heat for 5 minutes until heated through, furning viennas often to prevent it from bursting, storage total info amw spec ca odened, keep sume wrap 80 pr
- E250Sodium nitritePreservative
Source: Open Food Facts, ODbL · additive names and functions: 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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