[Federal Register Volume 61, Number 148 (Wednesday, July 31, 1996)] [Rules and Regulations] [Pages 39853-39854] From the Federal Register Online via the Government Publishing Office [www.gpo.gov] [FR Doc No: 96-19387] ----------------------------------------------------------------------- DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service 9 CFR Parts 317 and 381 [Docket No. 96-020N] Labeling of Sausages Made With Natural Casings AGENCY: Food Safety and Inspection Service, USDA. ACTION: Notice of policy statement. ----------------------------------------------------------------------- SUMMARY: FSIS is clarifying its policy on the labeling of meat or poultry sausages made with natural casings. The casings of such sausages must be derived from the animal species indicated by the product labeling. A sausage made with natural casings derived from a different [[Page 39854]] species is misbranded unless the product name is appropriately qualified or unless the statement of ingredients indicates the species from which the casings are derived. FOR FURTHER INFORMATION CONTACT: Ms. Cheryl Wade, Director, Food Labeling Division, FSIS, West End Court Building, Washington, DC; (202) 254-2590. SUPPLEMENTARY INFORMATION: Sausages are prepared using single or multiple species of meat or poultry. Some sausages are made with non- edible casings that must be removed before eating. Others are made with edible casings, such as those made from cellulose or collagen. Still others are made with natural casings, also referred to as animal casings, which are prepared from various sections of the viscera. Some sausages prepared in natural casings may have the species identified in the product name or statement of ingredients on the product label. However, sausages may also be made with natural casings derived from a species that is not identified on the label. For example, a combination beef-and-lamb sausage may be made with a pork casing. The use of any particular type of casing is commonly determined by the price and availability of the casings and the size and shape of the sausage product. Natural casings are not prepared from poultry because poultry intestines are not the appropriate size for sausages customarily consumed in this country. More importantly, FSIS has only recently determined poultry intestines to be edible. FSIS believes that consumers of sausages made with natural casings expect the casings to be derived from the same species as the species indicated on the product label, whether in the product name or in the ingredients statement. For example, the natural casing of a sausage labeled ``beef sausage'' should be derived from cattle. Similarly, FSIS believes that consumers of poultry sausage, e.g., chicken sausage, expect the sausage to be made from poultry and would not necessarily expect the casing to be derived from a red meat source. Therefore, FSIS considers a sausage made with natural casings derived from a different species to be a misbranded product, unless the species from which the casings are derived is indicated in the product name or listed in the ingredients statement, or is in both places on the product label. Done, at Washington, D.C., on: July 23, 1996. Michael R. Taylor, Acting Under Secretary for Food Safety. [FR Doc. 96-19387 Filed 7-30-96; 8:45 am] BILLING CODE 3410-DM-P