SAUSAGE
§ 1.401. General.
(a) Except as otherwise provided in this subchapter or under the act with respect to products consisting partly of poultry, sausage is the coarse or finely comminuted meat food product prepared from one or more kinds of meat, or meat and meat byproducts, containing various amounts of water and usually seasoned with condimented proportions of condimental substances, and frequently cured. Certain sausage may contain binders and extenders, such as cereal, vegetable starch, starchy vegetable flour, soy flour, soy protein concentrate, isolated soy protein, nonfat dry milk, calcium reduced skim milk or dried milk.
(b) The finished product shall contain no more than 3.5% of these additives individually or collectively. Two percent of isolated soy protein shall be deemed equivalent to 3.5% of any one or more of these binders.
(c) Sausage may not contain phosphates except that uncooked pork from cuts cured with phosphates listed in § 1.328(b) (relating to approved substances) may be used in cooked sausage.
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