Green Cuisine Meat Free Sausages

Additives (1)

This label lists 1 thickener or gelling agent.

Also on the label, not assessed here yet

• E461 Methyl cellulose thickener

Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.

Ingredients

sausages formed from a blend of pea protein, herbs and spices, lightly fried. tastiest when uven baked straight from the freezer. pre-heat the oven. place on a baking tray in the middle of the oven. turn over halfway through cooking. 200°c fan 180°c gas mark 6 13-15 mins alternatively, grill medium/high grill 10-12 pre-heat the gril. mins turn over occasionally. to barbecue charcoal must be glowing red with powdery grey surface before cooking. turn over regularly. • please ensure food is cooked until piping hot. • these instructions are guidelines only. • do not refreeze after defrosting. our ingredients... rehydrated pea protein (63%), onion, rapeseed oil, apple fibre, pea flour, stabiliser (methylcellulose), sunflower oil, pea fibre, salt, potato starch, onion powder, sugar, spices, maltodextrin, natural flavouring, barley malt extract, mushroom powder, sage, mushroom extract. for allergens see ingredients in capital letters. may also contain oat.

As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.