[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2007]

From the U.S. Government Printing Office via GPO Access

[CITE: 9CFR319.182]



[Page 317]

 

                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS

 

     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 

                               AGRICULTURE

 

PART 319_DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--

Table of Contents

 

                        Subpart G_Cooked Sausage

 

Sec. 319.182  Braunschweiger and liver sausage or liverwurst.



    (a) ``Braunschweiger'' is a cooked sausage made from fresh, cured, 

and/or frozen pork, beef, and/or veal and at least 30 percent pork, 

beef, and/or veal livers computed on the weight of the fresh livers. It 

may also contain pork and/or beef fat. Mechanically Separated (Species) 

may be used in accordance with Sec. 319.6. Binders and extenders may be 

used as permitted in Sec. 319.140. The product may have a smoked taste 

characteristic, which may be imparted by use of smoked meats, smoke 

flavoring or smoking. If prepared from components of a single species, 

the product name may reflect the species, e.g., ``Beef Braunschweiger.'' 

Braunschweiger may also be labeled as any of the following: 

``Braunschweiger--A Liver Sausage,'' ``Braunschweiger--A Liverwurst,'' 

or ``Braunschweiger (Liver Sausage)'' or ``Braunschweiger 

(Liverwurst).''

    (b) ``Liver Sausage'' or ``Liverwurst'' is a cooked sausage made 

from fresh, cured, and/or frozen pork, beef, and/or veal and at least 30 

percent pork, beef, veal, sheep, and/or goat livers computed on the 

weight of the fresh livers. It may also contain pork and/or beef 

byproducts. Mechanically Separated (Species) may be used in accordance 

with Sec. 319.6. Binders and extenders maybe used as permitted in Sec. 

319.140. If prepared from components of a single species, the product 

name may reflect that species, e.g., ``Pork Liver Sausage.''



[47 FR 36108, Aug. 19, 1982]



Subpart H [Reserved]



Subpart I--Semi-Dry Fermented Sausage [Reserved]



Subpart J--Dry Fermented Sausage [Reserved]