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 1000 parts per million annatto, if annatto is shown, by the word “annatto”, in the list of ingredients on the label,

    • (B) allura red in such amount as will result in the finished product containing not more than 80 parts per million allura red, if allura red is shown, by the words “allura red”, in the list of ingredients on the label, 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, if sunset yellow FCF is shown, by the words “sunset yellow FCF”, in the list of ingredients on the label,

  • (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.