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Turkey Sausages with Monterey Jack and Chipotle Peppers

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Kirkwood product.

NOVA 4

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Turkey Sausages with Monterey Jack and Chipotle Peppers

by Kirkwood 382g in Poultry sausages Barcode 0041498165284
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Ultra-processed food

Turkey Sausages with Monterey Jack and Chipotle Peppers by Kirkwood is listed in the Poultry sausages category. It is classified as NOVA 4 (ultra-processed food). It comes in a 382g pack. Contains: gluten, milk.

Ingredients

poultry ingredients (turkey, mechanically separated turkey), water, pasteurized processed monterrey jack cheese [cultured _milk_, water, _cream_, sodium phosphates, salt, contains less than 2% of sorbic acid (preservative), lactic acid, enzymes], containts 2% or less of sugar, salt, natural flavors, dried chipotle peppers, jalapeno pepper powder, isolated _oat_ products, paprika, natural spices, parsley, sodium erythorbate, sodium nitrite, beef collagen casing, contains: _milk_

Not vegan
Allergens
GlutenMilk

Additives 4

E200 - Sorbic acid
Preservative
High overexposure risk
High overexposure risk

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
382g
Sold in
United States
Barcode
0041498165284

Prices reported by shoppers

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Frequently asked questions

Is Turkey Sausages with Monterey Jack and Chipotle Peppers healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Turkey Sausages with Monterey Jack and Chipotle Peppers vegan?

Based on its ingredient list, it is not vegan.

What allergens does Turkey Sausages with Monterey Jack and Chipotle Peppers contain?

According to the label data it contains: Gluten, Milk. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated November 6, 2024. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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