Betekenis van:
blood sausage

Voorbeeldzinnen

1. The entire production process of the blood sausage takes place in the geographical area specified.
2. Apart from the blood/rind, the sausage also contains approx. 5 % liver.
3. food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16);
4. food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); or
5. food preparations, other than the products described in heading 2103 or 2104, containing more than 20 % by weight of sausage, meat, meat offal, blood, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16);
6. This chapter does not cover food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16).
7. This is a speciality blood sausage made from selected quality raw materials, its high quality being evidenced by the regular appearance of the slices, its bright red colouration and spicy aroma.
8. Food preparations fall in this chapter provided that they contain more than 20 % by weight of sausage, meat, meat offal, blood, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof.
9. except in the case of stuffed products of heading 1902, food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16);
10. 100 kg sausage requires 55 kg of pre-cooked pigmeat without tendon with a maximum 5 % visible fat, 25 kg pre-cooked cheek without rind, 5 kg raw pig’s liver, 7,5 kg pickled pig’s blood, 7,5 kg cooked rind; nitrate pickling salt, spice mix (in particular ground black pepper, Thuringian marjoram and onions).
11. This chapter does not cover food preparations, other than products described in 2103 or 2104, containing more than 20 % by weight of sausage, meat, meat offal, blood, fish or crustaceans, molluscs or other aquatic invertebrates, or any other combinations thereof (Chapter 16).
12. This chapter does not cover, except in the case of stuffed products of heading 1902, food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, fish, or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (chapter 16).