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Freybe - Weisswurst Sausage

Freybe - Weisswurst Sausage, 375 Gram

$10.99$2.93/100g

Description

Fresh, A Traditional German Sausage Spiced with Lemon and Parsley. Fully Cooked. Gluten Free. No Nitrates Added.

Ingredients

Pork, Water, Salt, Sodium phosphate, Spices (mustard), Onion powder, Parsley, Lemon juice powder.

Nutrition Facts

Serving Size per 1 saus
Calories 260
% Daily
Value*

Total Fat22g
29 %

Saturated Fat9g
46 %
+ Trans0.2g

Total Carbohydrate1g

Dietary Fibre0g
0 %
Sugars0g
0 %

Protein13g

Cholesterol55mg

Sodium850mg
37 %

Potassium200mg
4 %

Calcium20mg
2 %

Iron0.75mg
4 %

*5% is or less is a little,
15% or more is a lot
Product Number: 00064359742370

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Description

Fresh, A Traditional German Sausage Spiced with Lemon and Parsley. Fully Cooked. Gluten Free. No Nitrates Added.
Product Number: 00064359742370

Often bought with

Glutino - Gluten Free Wafers - Milk ChocolateGlutino - Gluten Free Wafers - Milk Chocolate, 130 Gram$5.69was $6.49
Kuhne - Gourmet Selections Red Baby Beets - Whole PickledKuhne - Gourmet Selections Red Baby Beets - Whole Pickled, 500 Millilitre$4.99was $6.99
Little Northern Bakehouse - Gluen Free Bread, Whole Grain Wide SlicedLittle Northern Bakehouse - Gluen Free Bread, Whole Grain Wide Sliced, 567 Gram$8.99
Little Northern Bakehouse - Gluten Free Hamburger Buns, Millet & Chia SeedsLittle Northern Bakehouse - Gluten Free Hamburger Buns, Millet & Chia Seeds, 320 Gram$7.99
Freybe - Hungarian SalamiFreybe - Hungarian Salami, 125 Gram$6.49was $6.99
Kerrygold - Dubliner CheeseKerrygold - Dubliner Cheese, 200 Gram$9.99was $10.99
Annie's - Rice Pasta & CheddarAnnie's - Rice Pasta & Cheddar, 170 Gram$4.99
Gold Seal - Sockeye SalmonGold Seal - Sockeye Salmon, 213 Gram$7.99

Disclaimer

The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.

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