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 319.143 - Breakfast sausage

Breakfast Sausage is sausage prepared with fresh and/or frozen meat, or meat and meat by-products and may be seasoned with condimental substances as permitted in Part 318 of this Article. It shall not be made with any lot of product which, in the aggregate, contains more than 50 percent trimmable fat; that is, fat which can be removed by thorough practicable trimming and sorting. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed three percent of the total ingredients used. Extenders or binders as listed in Part 318 of this Article may be used to the extent of three and one-half percent of the finished sausage as permitted in section 319.140 of this Part.