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This heading covers sausages and similar products, i.e., preparations consisting of meat or meat offal (including guts and stomachs), which have been chopped or minced, or blood, enclosed in guts, stomachs, bladders, skins or similar casings (natural or artificial). Some of these products may however be skinless, being merely pressed into the characteristic shape of sausages, i.e., a cylinder or similar shape having a cross‑section which is round, oval or rectangular (with more or less rounded corners).
Sausages and similar products may be raw or cooked, smoked or not, and they may contain added fat, starch, condiments, spices, etc. In addition, they may contain relatively large (e.g., bite‑sized) pieces of meat or meat offal. Sausages and the like remain classified in the heading whether or not they have been cut into slices or put up in airtight containers.
The heading includes, inter alia :(1) Sausages and similar products, with a basis of meat (e.g., Frankfurter, salami). (2) Liver sausages (including those made of poultry liver). (3) "Black puddings" and "white puddings". (4) "Andouillettes" (small sausages made of chitterlings), saveloys, bolognas and similar specialities. (5) Pates, meat pastes, galantines and rillettes (potted mince), if put up in sausage casings or pressed into the characteristic shape of sausages.
This heading also includes certain food preparations (including so‑called "prepared meals") based on sausage or similar products (see the General Explanatory Note to this Chapter, third paragraph). However this heading excludes : (a) Meats put up in bladders, guts or similar casings (natural or artificial) without prior mincing or chopping, e.g., rolled ham and shoulder (generally heading 02.10 or 16.02). (b) Raw meat, chopped or minced but not containing other ingredients, even if put up in a casing (Chapter 2). (c) Preparations put up in casings of a kind not normally used as sausage casings, unless these preparations were classifiable in this heading without such casings (generally heading 16.02). (d) Poultry cooked and merely boned, such as turkey roll (heading 16.02).
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