1 CRR-NY 319.145NY-CRR
STATE COMPILATION OF CODES, RULES AND REGULATIONS OF THE STATE OF NEW YORK
TITLE 1. DEPARTMENT OF AGRICULTURE AND MARKETS
CHAPTER VI. FOOD CONTROL
SUBCHAPTER H. INSPECTION OF MEAT, MEAT PRODUCTS AND POULTRY (ARTICLE 5-B AGRICULTURE AND MARKETS LAW)
ARTICLE 1. MEAT AND MEAT PRODUCTS
PART 319. DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
SAUSAGE GENERALLY: FRESH SAUSAGE
1 CRR-NY 319.145
1 CRR-NY 319.145
319.145 Italian sausage products.
(a) Italian sausage products are uncured, unsmoked sausages containing at least 85 percent meat, or combination of meat and fat, with the total fat content constituting not more than 35 percent of the finished product. Such products shall be prepared in accordance with the provisions of paragraph (1), (2) or (3) of this subdivision, and shall contain salt, pepper, and either fennel or anise, or a combination of fennel and anise. Such products may contain any or all of the optional ingredients listed in subdivision (b) of this section.
(1) “Italian Sausage” shall be prepared with fresh or frozen pork, or pork and pork fat.
(2) “Italian Sausage with Beef”, “Italian Sausage with Veal”, or “Italian Sausage with Beef and Veal”, shall be prepared so that fresh or frozen pork constitutes the major portion of the meat content requirement of this subdivision. When pork muscle tissue is conbined with beef or veal, or both, in the preparation of bulk-packed products, or patties, it shall be treated for the destruction of possible live trichinae in accordance with section 318.10 of this Article.
(3) “Italian Beef Sausage” or “Kosher Italian Beef Sausage” shall be prepared with fresh or frozen beef or beef and beef fat. “Italian Veal Sausage” or “Kosher Italian Veal Sausage” shall be prepared with fresh or frozen veal or veal and veal fat.
(b) Optional ingredients permitted in Italian sausage products include:
(1) spices (including paprika) and flavorings;
(2) water or ice to facilitate chopping or mixing, but not to exceed three percent of the total weight of all ingredients including water;
(3) red or green peppers, or both;
(4) dehydrated or fresh onions, garlic, and parsley;
(5) sugar, dextrose, corn syrup, corn syrup solids, and glucose syrup; and
(6) monosodium glutamate and antioxidants in accordance with the chart of substances in section 318.7(c)(4) of this Article.
(c) If Italian sausage products are cooked, determination of compliance with the provisions of subdivisions (a) and (b) of this section shall be based on the uncooked product.
1 CRR-NY 319.145
Current through August 31, 2021
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IMPORTANT NOTE REGARDING CONTENT CURRENCY: The "Current through" date indicated immediately above is the date of the most recently produced official NYCRR supplement covering this rule section. For later updates to this section, if any, please: consult editions of the NYS Register published after this date; or contact the NYS Department of State Division of Administrative Rules at [email protected]. See Help for additional information on the currency of this unofficial version of NYS Rules.