Recyclable: Film, Tray.
Contains: Sulphur Dioxide/Sulphites.
Suitable for Vegans. Suitable for Vegetarians.
300 Grams
Nutrient | Per 100g | Per slice |
---|---|---|
Energy | 802kJ192kcal | 521kJ/125kcal |
Fat | 9.9g | 6.4g |
of which saturates | 5.5g | 3.6g |
Carbohydrate | 13g | 8.2g |
of which sugars | 1.2g | 0.8g |
Fibre | 5.2g | 3.4g |
Protein | 11g | 6.8g |
Salt | 1.6g | 1g |
Suitable for Home Freezing. Keep Refrigerated.
Keep refrigerated below 5ºC. Suitable for home freezing. Freeze on day of purchase. Please use within one month. Defrost fully before cooking: do not refreeze once defrosted.
Our Meat-Free sausages have a really meaty, slightly peppery flavour. The perfect solution if you're missing real pork! Our secret pea protein blends makes the perfect meat-free banger. These sausages are low in fat, high in protein, high in fibre, gluten free, dairy free and soya free. They are suitable for vegans, vegetarians and those looking to reduce their meat consumption. Vegetarian society approved. Meat-Free Sausages 300g have a CarbonCloud score of 0.7kg CO2e per pack.
Vegan chipolatas with pea protein and seasoning.
Chilled
Gluten Free. High Protein. Flavour You Can Swear By!. Great Flavour. No compromises. Delicious Meat-Free Chipolatas. Great with Mash and Peas. British by Heck. Vegetarian Society Approved - Vegan. Dairy Free. Soya Free.
Water , Textured Pea Protein (10%) , Functional Binder (Pea Protein, Potato Starch, Flavourings, Stabiliser (Methyl Cellulose), Psyllium, Pea Fibre, Yeast Extract, Spices, Colour (Betanin), Herb, Salt, Rapeseed Oil, Fruit Juice Concentrate (Hibiscus, Dextrose, Maltodextrin, Black Carrot Juice Powder, Peach Juice Powder, Orange Juice Powder)) , Gluten Free Crumb (Rice Flour, Water, Dextrose Monohydrate, Vegetable Fibre) , Coconut Oil , Grilled White Onion , Vegetable Oil (Sunflower Oil, Rapeseed Oil) , Citrus Fibre , Parsley , Preservatives (Sodium Sulphite**) , Natural Flavouring , Filled in Calcium Alginate Casing , **We use this to help our sausages stay fresh for longer .
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