§ 3-59 Cooked or Smoked Sausages.
RCNY § 3-59
(a)Definitions. Cooked or Smoked Sausage. Whenever used in this section, the term "cooked or smoked sausage" shall mean or include "frankfurter," "wiener," "vienna," "bologna," "garlic bologna," "knockwurst" and similar sausages which are comminuted semi-solid meat food products prepared from one or more kinds of meat or meat and meat by-products, poultry products and other ingredients as permitted by this section.
(b)Standard for cooked or smoked sausage. It shall be unlawful for any person to sell or offer for sale cooked or smoked sausages unless such products comply with the following specifications. The cooked or smoked sausage products: (1) shall not contain more than 30 percent fat; (2) may contain binders or extenders, but individually or collectively they shall not exceed 3 1/2 percent of the total ingredients in the sausage except that 2 percent of isolated soy protein shall be deemed to be the equivalent of 3 1/2 percent of other binders or extenders; (3) may not contain more than 10 percent of added water; and (4) may contain poultry products which, individually or in combination, are not in excess of 15 percent of the total ingredients, excluding water in cooked or smoked sausage. For purposes of this paragraph (4), poultry products means chicken or turkey, chicken or turkey meat, or chicken or turkey by-products.
(c)Labeling and advertising of cooked or smoked sausages. It shall be unlawful for any person to sell or offer for sale cooked or smoked sausages unless the labeling, advertising and representations made concerning such sausages conform to the following provisions: (1) cooked or smoked sausages containing poultry products must state such content in the ingredient statement on the label of the package in which they are sold; (2) cooked or smoked sausages labeled, advertised or represented as "all meat" shall contain only beef, pork, veal, mutton, lamb or goat meat, or chicken or turkey meat, or any combination thereof consistent with this section and condiments, curing agents and water as permitted in this article; and (3) cooked or smoked sausages labeled, advertised or represented as "all (species)," e.g., "All Beef Franks," or "All Pork Franks," shall contain only meat of the specified species, with condiments, curing agents and water as permitted by this section.
