[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.182]

[Page 306-307]
 
                  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

[[Page 307]]

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]