As of late I have gotten into making my own sausages. These are fresh, uncured (so no Prague Powder) sausages which I poach to an internal temperature of about 165 degrees before freezing. Nevertheless the inside tends to be pink despite the thermometer saying they are cooked. See the above picture for what I mean. My understanding is the browning reaction requires oxygen and so my hypothesis is there is not enough air inside the sausages to cause them to change color (just to be safe I slice them open and fry them prior to eating). That begs two questions:
1. Am I correct or are the sausages not fully cooking?
2. If my thinking is correct, what can I do to ensure the sausages brown completely.
by lovetolrn