(a) Italian sausage products are uncured, unsmoked sausages containing at least 85 percent meat, or combination of meat and fat, with the total fat content constituting not more than 35 percent of the finished product. Such products shall be prepared in accordance with the provisions of paragraph (1), (2) or (3) of this subdivision, and shall contain salt, pepper, and either fennel or anise, or a combination of fennel and anise. Such products may contain any or all of the optional ingredients listed in subdivision (b) of this section.

1. (1) “Italian Sausage” shall be prepared with fresh or frozen pork, or pork and pork fat.
2. (2) “Italian Sausage with Beef”, “Italian Sausage with Veal”, or “Italian Sausage with Beef and Veal”, shall be prepared so that fresh or frozen pork constitutes the major portion of the meat content requirement of this subdivision. When pork muscle tissue is conbined with beef or veal, or both, in the preparation of bulk-packed products, or patties, it shall be treated for the destruction of possible live trichinae in accordance with section 318.10 of this Article.
3. (3) “Italian Beef Sausage” or “Kosher Italian Beef Sausage” shall be prepared with fresh or frozen beef or beef and beef fat. “Italian Veal Sausage” or “Kosher Italian Veal Sausage” shall be prepared with fresh or frozen veal or veal and veal fat.

(b) Optional ingredients permitted in Italian sausage products include:

1. (1) spices (including paprika) and flavorings;
2. (2) water or ice to facilitate chopping or mixing, but not to exceed three percent of the total weight of all ingredients including water;
3. (3) red or green peppers, or both;
4. (4) dehydrated or fresh onions, garlic, and parsley;
5. (5) sugar, dextrose, corn syrup, corn syrup solids, and glucose syrup; and
6. (6) monosodium glutamate and antioxidants in accordance with the chart of substances in section 318.7(c)(4) of this Article.