Product Code: 400127
The UK Foodhall
A pork sausage with less than 10% fat and less than 1% salt. British Red Tractor standard.
pork (65%), water, rusk , WHEAT flour (calcium carbonate, iron, niacin, thiamine), raising agent, ammonium bicarbonates, salt, dextrose, spices,pepper, nutmeg, mace,yeast extract, onion powder, preservative,SODIUM METABISULPHITE, emulsifier,diphosphates, antioxidant,ascorbic acid, herbs,marjoram, onion extract, bovine collagen casing.
|BRCGS Certified Production:||Yes|
|Marine Stewardship Council Certified:||No|
|SALSA (Safe and Local Supplier Approval):||No|
|British Lion Mark:||No|
|LEAF Marque (Linking Environment and Farming):||No|
|Best Aquaculture Practices (BAP) Certification:||No|
|Food for Life Supplier Scheme:||No|
|Quality Meat Scotland:||No|
|Farm Assured Welsh Livestock:||No|
|Northern Ireland Beef and Lamb Farm Quality Assurance Scheme:||No|
|Quality Standard Mark (Beef/Lamb):||No|
|Roundtable of Sustainable Palm Oil (RSPO):||No|
|Other Accreditations:||BRC accredited production facility|
Place on a lightly greased oven able tray and cook in a pre heated oven 180-200C for about 15-20 minutes. Turn once during the cooking time. Use an electronic temperature probe to ensure a core temperature of 75C is achieved. Cooking times may vary according to oven and type.Alternatively place on a suitable ovenable tray with a small amount of cold water and cook in a pre heated oven for about 15-20 minutes. The water stops the sausages from sticking to the tray. Turn once during cooking time and use a temperature probe to ensure 75C is achieved, cook until brown
keep frozen -18C
|- of which saturated||2.1|
|- of which Mono-unsaturates||Not Specified|
|- of which Polyunsaturates||Not Specified|
|Trans Fats||Not Specified|
|- of which sugars||1.4|
|- of which Polyols||Not Specified|
|- of which Starch||Not Specified|
|Vitamin A||Not Specified|
|Vitamin C||Not Specified|
|Folate/Folic Acid||Not Specified|
|Non Milk Extrinsic Sugars||Not Specified|
|Alcoholic Strength % Vol||Not Specified|
|Fat Percentage in Dry Matter||0.0|
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