GroundRules
9 CFR 319.160: Smoked pork sausage.
Where this section sits in the code
- Title 9—Animals and Animal Products
- CHAPTER III—FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE
- SUBCHAPTER A—AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION
- PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
- Subpart F—Uncooked, Smoked Sausage
“Smoked Pork Sausage” is pork sausage that is smoked with hardwood or other approved nonresinous materials. It may be seasoned with condimental substances as permitted in part 318 of this subchapter. The finished product shall not contain more than 50 percent fat. To facilitate chopping or mixing, water, or ice may be used in an amount not to exceed 3 percent of the total ingredients used.
Collected 2026-08-27T02:24:03Z. Source file · JSON