Regulation 66

Sausage meat shall be chopped or comminuted meat. It may contain salt, sugar, spices, herbs and wholesome farinaceous substances.

Sausage meat shall contain not more than 6% starch and in the case of pork sausage meat and beef sausage meat not less than 65% and 50% meat respectively, and not more than 40% of the meat content shall be fat.

Sausage meat may contain potassium or sodium nitrite, potassium or sodium nitrate, alone or in combination, provided that the amount of nitrites and nitrates present in the final product does not exceed the permitted levels specified in Part I of the Fourth Schedule.