New York Codes, Rules and Regulations
Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS
Chapter VI - Food Control
Subchapter G - 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
Section 319.140 - Sausage

Except as otherwise provided in this section, or under article 5-D of the Agriculture and Markets Law 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 by-products, containing various amounts of water as provided for elsewhere in this Part, and usually seasoned with condimental proportions of contimental substances, and frequently cured. Certain sausage as provided for elsewhere in this Part may contain binders and extenders; e.g., cereal, vegetable starch, starchy vegetable flour, soy flour, soy protein concentrate, isolated soy protein, nonfat dry milk, calcium reduced skim milk or dried milk. The finished product shall contain no more than three and one-half percent of these additives individually or collectively. Two percent of isolated soy protein shall be deemed equivalent to three and one-half percent of any one or more of these binders. Sausage may not contain phosphates except that uncooked pork from cuts cured with phosphates listed in paragraph 318.7(c)(4) of this Article may be used in cooked sausage. To facilitate chopping or mixing to dissolve the usual curing ingredients, water or ice may be used in the preparation of sausage which is not cooked in an amount not to exceed three percent of the total ingredients in the formula. Cooked sausages such as Polish sausage, cotto salami, braunschweiger, liver sausage, and similar cooked sausage products may contain no more than 10 percent of added water in the finished product.