(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 Sec. 319.6. Binders and extenders may be used as permitted in Sec. 319.140. 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 Sec. 319.6. Binders and extenders maybe used as permitted in Sec. 319.140. If prepared from components of a single species, the product name may reflect that species, e.g., ``Pork Liver Sausage.'' [47 FR 36108, Aug. 19, 1982] Subpart H [Reserved] Subpart I--Semi-Dry Fermented Sausage [Reserved] Subpart J--Dry Fermented Sausage [Reserved]