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Food and Drug Regulations

Version of section B.14.032 from 2016-12-14 to 2024-02-06:


 [S]. Sausage or Sausage Meat

  • (a) shall be fresh or preserved comminuted meat;

  • (b) may be enclosed in a casing or have an edible coating;

  • (c) may be dipped in vinegar, smoked, cooked or dried;

  • (d) may contain

    • (i) animal fat,

    • (ii) filler,

    • (iii) beef tripe,

    • (iv) liver,

    • (v) fresh or frozen beef and pork blood,

    • (vi) sweetening agents,

    • (vii) salt and spices,

    • (viii) seasoning, other than tomato,

    • (ix) lactic acid producing starter culture,

    • (x) meat binder,

    • (xi) beef and pork blood plasma,

    • (xi.1) a Class II preservative,

    • (xii) in the case of preserved comminuted meat, smoke flavouring or artificial smoke flavouring,

    • (xiii) if cooked

      • (A) glucono delta lactone,

      • (B) partially defatted beef fatty tissue or partially defatted pork fatty tissue, and

      • (C) a dried skim milk product, obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding three per cent of the finished food,

    • (xiv) in the case of fresh uncooked sausage, artificial maple flavour or apple powder as a flavouring ingredient,

    • (xv) in the case of dry sausage or dry sausage meat, glucono delta lactone,

    • (xvi) in the case of longaniza,

      • (A) annatto in such amount as will result in the finished product containing not more than 0.1% annatto,

      • (B) allura red in such amount as will result in the finished product containing not more than 80 parts per million allura red, and

      • (C) sunset yellow FCF in such amount as will result in the finished product containing not more than 20 parts per million sunset yellow FCF,

    • (xvii) in the case of vacuum-packed wieners, Carnobacterium maltaromaticum CB1, and

    • (xviii) in the case of sausage having an edible coating, calcium chloride or calcium lactate;

  • (e) shall contain, in the case of a product sold as fresh sausage, not more than 40 per cent fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

  • (f) shall have, if cooked, a total protein content of not less than 11 per cent;

  • (g) shall have, in the case of fresh uncooked sausage and fresh uncooked sausage meat, a total protein content of not less than nine per cent.

  • SOR/80-13, s. 5
  • SOR/82-768, s. 42
  • SOR/88-336, s. 3
  • SOR/92-725, s. 4
  • SOR/97-151, s. 25
  • SOR/97-516, s. 3
  • SOR/2010-264, s. 3
  • SOR/2011-280, s. 3
  • SOR/2012-111, s. 1
  • SOR/2016-305, s. 58

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