Fresh or cooked sausage
Blood sausage
Cooked rather than cured. Included because the register protects several, and because 9 CFR 424.21 lists the anti-coagulants permitted in the fresh blood of livestock, which is the ingredient that makes them possible.
What this page is built from
- Protected names
- 3
- US standards of identity
- 0
- Composition rows
- 2
- Named by FSIS
- no
This page exists because these joins exist. A class name that joined to nothing would not have a page.
US standard of identity
No section of 9 CFR part 319 defines this product. That is worth knowing: it means the name carries no compositional guarantee in the United States, and two products sold under it may have been made quite differently.
Protected names in this class
Composition
| Food | Sodium, mg | Salt, % | Water, g | Protein, g |
|---|---|---|---|---|
| Blood sausage | 680 | 1.73 | 47.3 | 14.6 |
| Blood sausage | 680 | 1.73 | 47.3 | 14.6 |
Register data: eAmbrosia, the EU geographical indications register, retrieved 2026-09-04. Composition: USDA FoodData Central, retrieved 2026-09-04, All values are per 100 g of the food as described.