[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2008]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.160]

[Page 316]
 
                  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 F_Uncooked, Smoked Sausage
 
Sec. 319.160  Smoked pork sausage.


    ``Smoked Pork Sausage'' is pork sausage that is smoked with hardwood 
or other approved nonresinous materials. It may be seasoned with 
condimental substances as permitted in part 318 of this subchapter. The 
finished product shall not contain more than 50 percent fat. To 
facilitate chopping or mixing, water, or ice may be used in an amount 
not to exceed 3 percent of the total ingredients used.

[35 FR 15597, Oct. 3, 1970, as amended at 47 FR 28258, June 29, 1982]