Christmas Special Traditional Pork Sausagemeat
Porky Whites use only the finest cuts of pork. It’s the combination of succulent pork and just the right amount of White’s unique seasoning that makes our sausagemeat such a versatile family favourite.
Pork 82%, water, bread rusk (WHEAT flour [calcium carbonate, iron, niacin, thiamin], salt, raising agent: ammonium carbonates), salt, ground spices (white pepper, nutmeg, coriander, ginger), stabiliser: sodium tripolyphosphate; brown sugar, preservative: sodium SULPHITE; yeast extract, dextrose, antioxidant: ascorbic acid; spice extracts.
Whilst every precaution has been taken to remove bones some may remain.
For allergens see ingredients in BOLD.
Energy 1119kJ/270kcal
Fat 22.9g of which saturates 8.6g
Carbohydrates 3.4g of which sugars 0.5g
Fibre 1.5g
Protein 13.4g
Salt 1.45g
Stuffing has long been a staple in British cooking, with its roots stretching back to Roman times, when meats were filled with herbs, nuts, and spices for added flavour. In medieval Britain, stuffing became central to festive roasts, with ingredients like bread, onions, sage, and dried fruits enriching meats like goose or turkey. As turkey rose in popularity in Britain during the 16th century, stuffing established itself as an essential component of Christmas feasts. British recipes often feature sage and onion, a classic combination that remains popular today, symbolising tradition and warmth in celebratory meals across the UK.
