---
kind: "section"
citation: "9 C.F.R. § 319.182"
title: "9"
number: "319.182"
heading: "Braunschweiger and liver sausage or liverwurst."
url: "https://uscodex.org/cfr/9/319.182"
---

# §319.182. Braunschweiger and liver sausage or liverwurst.

- (a) “Braunschweiger” is a cooked sausage made from fresh, cured, and/or frozen pork, beef, and/or veal and at least 30 percent pork, beef, and/or veal livers computed on the weight of the fresh livers. It may also contain pork and/or beef fat. Mechanically Separated (Species) may be used in accordance with [§ 319.6](/cfr/9/319.6.md). Binders and extenders may be used as permitted in [§ 319.140](/cfr/9/319.140.md). The product may have a smoked taste characteristic, which may be imparted by use of smoked meats, smoke flavoring or smoking. If prepared from components of a single species, the product name may reflect the species, e.g., “Beef Braunschweiger.” Braunschweiger may also be labeled as any of the following: “Braunschweiger—A Liver Sausage,” “Braunschweiger—A Liverwurst,” or “Braunschweiger (Liver Sausage)” or “Braunschweiger (Liverwurst).”
- (b) “Liver Sausage” or “Liverwurst” is a cooked sausage made from fresh, cured, and/or frozen pork, beef, and/or veal and at least 30 percent pork, beef, veal, sheep, and/or goat livers computed on the weight of the fresh livers. It may also contain pork and/or beef byproducts. Mechanically Separated (Species) may be used in accordance with [§ 319.6](/cfr/9/319.6.md). Binders and extenders maybe used as permitted in [§ 319.140](/cfr/9/319.140.md). If prepared from components of a single species, the product name may reflect that species, e.g., “Pork Liver Sausage.”

## Notes

### Amendments

[47 FR 36108, Aug. 19, 1982]

### Authority

Authority: 7 U.S.C. 1633, 1901-1906; 21 U.S.C. 601-695; 7 CFR 2.18, 2.53.

### Source

Source: 35 FR 15597, Oct. 3, 1970, unless otherwise noted.

### Amendments

[47 FR 36108, Aug. 19, 1982]