Tesco Thick Pork Sausages 20 Pack 900G
2 sausages (72g**)
- Energy746kJ 179kcal9%
- Fat12.7g18%
- Saturates4.4g22%
- Sugars1.9g2%
- Salt1.0g17%
of the reference intake*
Typical values per 100g: Energy 1035.50kJ (249.00kcal)
Product Description
- Pork sausages.
- Succulent pork, carefully seasoned for a juicy, full flavoured sausage
Information
Ingredients
Pork (56%), Water, Rice Flour, Pork Rind, Pork Fat, Salt, Stabiliser (Disodium Diphosphate), Dextrose, Bamboo Fibre, White Pepper, Ginger, Nutmeg, Mace, Yeast Extract, Preservative (Sodium Metabisulphite), Caramelised Sugar Syrup, Flavouring, Antioxidant (Ascorbic Acid), Paprika Extract,
Filled into non-UK beef casings.
Allergy Information
- For allergens, see ingredients in bold.
Cooking Instructions
Microwave from frozen
Instructions: Not suitable for microwave cooking.
Grill
Instructions: From frozen. For best results grill. Place under a pre-heated grill for 15-20 minutes, turn frequently.
Shallow Fry
Instructions: From frozen. Fry in a little oil over a medium heat for 15-20 minutes, turn occasionally. Drain well before serving.
Cooking Precautions
- Remove all packaging.
- Always wash hands, surfaces and utensils after contact with raw meat.
- Tesco recommends that all meat products are cooked thoroughly.
- Check food is piping hot throughout before serving.
Produced in
the U.K.
using pork from
the EU
Number of uses
10
Freezing Guidelines
- For best results cook from frozen.Keep Frozen at -18°C or cooler.Important: If food has thawed, do not refreeze.
Name and address
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
- U.K.
Net Contents
900g e
Nutrition
| Typical Values | Per 100g | 2 sausages (72g**) |
|---|---|---|
| Energy | 1035.50kJ (249.00kcal) | 745.56kJ (179.28kcal) |
| Fat | 17.60g | 12.67g |
| Saturates | 6.10g | 4.39g |
| Carbohydrate | 11.60g | 8.35g |
| Sugars | 2.70g | 1.94g |
| Fibre | 1.50g | 1.08g |
| Protein | 10.30g | 7.42g |
| Salt | 1.34g | .96g |
| *Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
Using Product Information
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