Food and Drug Regulations

B.14.032 [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.