HS Code for Sausages

Sausages and similar meat preparations are classified under HS code 1601.00. This heading is part of Chapter 16, which covers preparations of meat, fish, crustaceans, molluscs, or other aquatic invertebrates. The classification 1601.00 is very specific, covering sausages and similar products made from meat, meat offal, or blood. It also includes food preparations based on these products. According to the General Rules for Interpretation, a product is classified as a sausage if the meat has been minced or finely chopped and subsequently stuffed into a casing or molded into a characteristic shape. This applies whether the product is raw, cooked, smoked, or otherwise preserved. The inclusion of "insects" in the description is a recent addition to the Harmonized System to account for evolving food technologies and alternative protein sources. The primary factor for classification is the processed nature of the meat and its presentation as a sausage-style product.

Products Included

• Pork, beef, and poultry sausages in natural or artificial casings
• Salami, pepperoni, and other fermented dry sausages
• Frankfurters, hot dogs, and viennas
• Blood sausages (black pudding) and liver sausages
• Insect-based sausages and similar meat-alternative preparations

Common Misclassification

Sausages are often misclassified under various headings in Chapter 02, such as 0201, 0202, or 0203. However, Chapter 02 only covers meat that is fresh, chilled, or frozen and has not undergone preparation beyond basic butchery. Once meat is minced and seasoned or put into a casing, it must be classified under 1601.00. Another common error is using HS code 1602, which is the residual category for "other prepared or preserved meat." If a product meets the definition of a sausage, 1601.00 is the specific heading and must be used instead of the more general 1602.

FAQ

What is the HS code for sausages?

The universal HS code for sausages and similar meat products is 1601.00.

Does this code include vegetarian or vegan sausages?

No, vegan sausages made entirely from plant-based proteins are typically classified under HS code 2106.90 (food preparations n.e.c.) or Chapter 19, as 1601.00 requires a base of meat, offal, blood, or insects.