HS Code for Liver sausage

Liver sausage is classified under HS code 160220. Chapter 16 of the Harmonized System covers preparations of meat, fish, crustaceans, molluscs, or other aquatic invertebrates. Heading 1602 is for "Other prepared or preserved meat, meat offal or blood." While heading 1601 covers sausages and similar products made of meat, meat offal, or blood, the specific subheading 160220 is reserved for preparations of the liver of any animal. According to the hierarchy of the HS nomenclature and the General Rules of Interpretation, specific descriptions take precedence over general ones. Therefore, even though liver sausage is a sausage, its primary characteristic is the liver content, which directs it to 160220 in many jurisdictions, especially when it is prepared as a pâté or spread. This code excludes homogenized preparations (which fall under 160210), meaning the sausage must have a discernible texture or be a standard commercial preparation of liver to qualify for 160220. This classification is vital for applying the correct food safety standards and tariffs.

Products Included

• Liverwurst (liver sausage)
• Pâté de foie gras (not homogenized)
• Liver-based meat spreads
• Braunschweiger
• Prepared liver sausages in casings

Common Misclassification

The most frequent misclassification is using HS code 160100, which is the general code for sausages. While liver sausage is a sausage, the specific liver content often triggers the use of 160220. Another common error is using 160210, which is for homogenized preparations. To be classified under 160210, the product must be finely leveled and intended for infant food or dietetic purposes, usually in small containers. If the liver sausage is sold in standard retail sizes or as a whole sausage, 160220 is more appropriate. Additionally, raw liver is classified in Chapter 2, not Chapter 16.

FAQ

What is the HS code for liver sausage?

The HS code for liver sausage and other prepared liver products is 160220.

What is the difference between 160100 and 160220?

HS code 160100 is for general sausages made of meat or offal, while 160220 is specifically for preparations made from the liver of any animal.