9 CFR 319.160
Smoked pork sausage.
Parameters
- Citation
- 9 CFR 319.160
- Part
- 319, definitions and standards of identity or composition
- In force on
- 2026-01-01
Text parsed from the eCFR XML, not retyped. Retrieved 2026-09-04. Read on eCFR
§ 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]
Nearby sections
- Italian sausage products.
- Frankfurter, frank, furter, hotdog, weiner, vienna, bologna, garlic bologna, knockwurst, and similar products.
Source: Electronic Code of Federal Regulations (eCFR), Title 9. Retrieved 2026-09-04.