Virginia Administrative Code
Title 2 - AGRICULTURE
Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES
Chapter 550 - RULES AND REGULATIONS PERTAINING TO TOLERANCES AND PROHIBITIONS APPLICABLE TO SAUSAGE
Section 2VAC5-550-10 - Sausage

A. Cereal, vegetable starch, starchy vegetable flour, soya flour, soy protein concentrate, dried milk, nonfat dry milk, or calcium reduced dried skim milk may be added to sausage in quantities not to exceed, individually or collectively, 3-1/2% by weight of the finished product.

B. Water or ice in quantities not to exceed 3% may be added to sausage which is not cooked; sausage of the type which is cooked, such as frankfurter style, or normal style, and bologna style, may contain not more than 10% added water or moisture to make the product palatable.

C. When dried milk, nonfat dry milk, or calcium reduced dried skim milk is added to sausage in subsections A and B above, its use must not result in added water or moisture in excess of 3.0% for raw sausage, and 10% for cooked sausage.

D. When cereal, vegetable starch, starchy vegetable flour, soya flour, soy protein concentrate, dried milk, nonfat dry milk, or calcium reduced dried skim milk is added to sausage within the limits prescribed above, the product and the label shall be marked with the specific name of each added ingredient.

E. Raw pork sausage shall not be permitted to contain in excess of 50% total fat, as determined by the prescribed official AOAC method.

F. Sausage of the cooked type, such as frankfurter, vienna and bologna styles, shall not contain in excess of 30% total fat, as determined by the prescribed official AOAC method.