Waitrose 6 British pork sausages with caramelised red onion confit 400g

£3.29 (£8.23 per kg)

Add 2 for £5

  • Suitable for freezing Freezable
  • Waitrose own label Waitrose own label



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Product Summary

Sweet and succulent caramelised onion pork sausages, made with prime British pork from pigs born outdoors and reared in airy, straw-bedded barns.

Waitrose pigs are reared to produce high quality, succulent pork that is tender and full of flavour. We work with a long-established group of dedicated farms; selecting them for their high standards of animal husbandry, welfare and a commitment to sustainable farming.


Typical values per 100g per 2 sausages
Energy 254  kcal 338  kcal
Energy 1055  kj 1407  kj
Protein 14.2  g 18.93  g
Carbohydrate 9.5  g 12.66  g
Sugars 5.499  g 7.33  g
Fat 17.5  g 23.33  g
Saturates 6.543  g 8.72  g
Fibre 0.62  g 0.83  g
Sodium 0.5  g 0.667  g


Pork (80%), caramelised red onion confit (12%) (dark brown sugar, red onion, red wine, water, white wine vinegar, cornflour, garlic purée, salt and black pepper), rusk (wheat flour, salt), chives, olive oil, sea salt, emulsifier diphosphates, preservative sodium metabisulphite, black pepper, garlic purée, Filled into natural pork casings.

Preparation & Storage


  • Wash hands, all surfaces and utensils after touching raw meat. Remove all packaging.
  • Cook thoroughly until the juices run clear and there is no pink meat.


Keep refrigerated. For use by see front of pack. Once opened consume within 2 days. Do not exceed use by date. Suitable for freezing on day of purchase. Use within one month. Defrost fully before use: do not refreeze once defrosted.


Component Material Recyclable
film Plastic - PVC No
sleeve Board Yes
tray Plastic - PP Yes

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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