(a) Frankfurter, frank, furter, hotdog, wiener, vienna, bologna, garlic bologna, knockwurst and similar cooked sausages are comminuted, semisolid sausages prepared from one or more kinds of raw skeletal muscle meat or raw skeletal muscle meat and raw or cooked poultry meat, and seasoned and cured, using one or more of the curing agents in accordance with section 318.7(c) of this Article. They may or may not be smoked. The finished products shall not contain more than 30 percent fat. Water or ice, or both, may be used to facilitate chopping or mixing or to dissolve the curing ingredients but the sausage shall contain no more than 10 percent of added water. These sausage products may contain uncooked, cured pork from primal parts as defined in section 316.9(b) of this Article, which do not contain any phosphates or contain only phosphates approved under Part 318 of this Article. Such products may contain raw or cooked poultry meat not in excess of 15 percent of the total ingredients, excluding water, in the sausage. Such poultry meat ingredients shall be designated in the ingredient statement on the label of such sausage in accordance with the provisions of section 340.130(a)(1) and (2) of this Subchapter.

(b) Frankfurter, frank, furter, hotdog, wiener, vienna, bologna, garlic bologna, knockwurst and similar cooked sausages that are labeled with the phrase “with byproducts”, or “with variety meats” in the product name are comminuted, semisolid sausages consisting of not less than 15 percent of one or more kinds of raw skeletal muscle meat with raw meat byproducts, or not less than 15 percent of one or more kinds of raw skeletal muscle meat with raw meat byproducts and raw or cooked poultry products; and seasoned and cured, using one or more of the curing ingredients in accordance with section 318.7(c) of this Article. They may or may not be smoked. Partially defatted pork fatty tissue or partially defatted beef fatty tissue, or a combination of both, may be used in an amount not exceeding 15 percent of the meat and meat byproducts or meat, meat byproducts, and poultry products ingredients. The finished products shall not contain more than 30 percent fat. Water or ice, or both, may be used to facilitate chopping or mixing or to dissolve the curing and seasoning ingredients, but the sausage shall contain no more than 10 percent of added water. These sausage products may contain uncooked, cured pork which does not contain any phosphates or contains only phosphates approved under Part 318 of this Article. These sausage products may contain poultry product, individually or in combination, not in excess of 15 percent of the total ingredients, excluding water, in the sausage. Such poultry products shall not contain kidneys or sex glands. The amount of poultry skin present in the sausage must not exceed the natural proportion of skin present on the whole carcass of the kind of poultry used in the sausage, as specified in section 340.131(g) of this Chapter. The poultry products used in the sausage shall be designated in the ingredient statement on the label of such sausage in accordance with the provisions of section 340.130(a)(1)(2) of this Subchapter. Meat byproducts used in the sausage shall be designated individually in the ingredient statement on the label for such sausage in accordance with section 317.2 of this Article.

(c) A cooked sausage as defined in subdivision (a) of this section shall be labeled by its generic name, e.g., frankfurter, frank, furter, hotdog, wiener, vienna, bologna, garlic bologna, or knockwurst. Sausage products within subdivision (a) of this section that are prepared with meat from a single species of cattle, sheep, swine, or goats shall be labeled with the term designating the particular species in conjunction with the generic name, e.g., “Beef Frankfurter”.

(d) A cooked sausage as defined in subdivision (b) of this section shall be labeled by its generic name, e.g., frankfurter, frank, furter, hotdog, wiener, vienna, bologna, garlic bologna, or knockwurst, in conjunction with the phrase “with byproducts” or “with variety meats” with such supplemental phrase shown in a prominent manner directly contiguous to the generic name and in the same color on an identical background.

(e) With appropriate labeling as required by section 317.8(b)(16) of this Article, e.g., “Frankfurter, Calcium Reduced Dried Skim Milk Added”, or “Bologna with Byproducts (or Variety Meats), Soy Flour Added”, one or more of the following binders may be used in cooked sausage otherwise complying with subdivision (a) or (b) of this section: dried milk, calcium reduced dried skim milk, nonfat dry milk, cereal, vegetable starch, starchy vegetable flour, soy flour, soy protein, provided such ingredients, individually or collectively, do not exceed three and one-half percent of the finished product, except that two percent of isolated soy protein shall be deemed to be the equivalent of three and one-half percent of any one or more of the other binders.

(f) Cooked sausages shall not be labeled with terms such as “All Meat” or “All (Species)”, or otherwise to indicate they do not contain nonmeat ingredients or are prepared only from meat.

(g) For the purpose of this section: poultry meat means deboned chicken meat or turkey meat, or both, without skin or added fat; poultry products mean chicken or turkeys, or chicken meat or turkey meat as defined in sections 340.130(a)(1) and (2) of this Subchapter, or poultry byproducts as defined in section 340.1 of this Subchapter; and meat byproducts (or variety meats) mean pork stomachs or snouts, beef, veal, lamb, or goat tripe, beef, veal, lamb, goat, or pork hearts, tongues, fat, lips, weasands, and spleens, and partially defatted pork fatty tissue, or partially defatted beef fatty tissue.