Hey there! Welcome back to ‘The Confessions Of A Random Blogger!’
A few weeks ago, I made some delicious pork sausages (using this recipe) and I got quite a few comments saying that my sausages were still pink in the middle.
Now, I’m all for cooking food to perfection and I’m quite a stickler for following recipes etc.
but I have to admit that when it comes to pork sausages, I do have a soft spot for the odd slightly-pink sausage.
1. Always use fresh meat
I always use fresh meat.
I have noticed that if I do not use fresh meat my pork sausage still turns out pink.
Why is that?.
I’ve noticed that if I don’t use fresh meat my pork sausage still turns out pink.
I’ve also noticed that if I use fresh meat my pork sausage is still pink.
Why is that?.
I’ve been wondering why my pork sausage is still pink even though I use fresh meat.
I’ve also been wondering why my pork sausage is still pink even though I don’t use fresh meat.
Why is that?.
2. Grind your own meat
If you’re used to eating store-bought pork sausage, you might be wondering why your homemade sausage is still pink after cooking.
Store-bought sausages are often dyed to look more appealing.
While you can add some color to your sausage by adding spices like paprika and garlic powder, there’s no need to make it pink.
The color of your sausage comes from the meat itself, so the only way to get a pink color is to use artificial colors.
You can also grind your own meat to make your sausage.
This will give you more control over the quality and flavor of your sausage.
Plus, it will be much more affordable than buying pre-made sausage.
You can find a meat grinder at most stores that sell kitchen supplies, such as Walmart or Amazon.
Once you have your grinder, you’ll need to decide on the meat you want to use.
Many people choose to use pork shoulder because it’s flavorful and affordable.
3. Keep an eye on the temperature of the meat during cooking
You can keep an eye on the temperature of the meat during cooking by using a meat thermometer.
This is a small, handheld device that you can insert into the center of the meat.
It will give you an accurate reading of the internal temperature of the meat.
If you do not have a meat thermometer, you can check the doneness of the meat by using a fork.
If the meat is done, it will be tender and easy to pierce with the fork.
If it is not done, it will be tough and difficult to pierce.
Please note that the internal temperature of the meat will rise by approximately 10 degrees Fahrenheit after it has been removed from the heat source.
This is called carryover cooking.
So, if you want your meat to be cooked to an internal temperature of 150 degrees Fahrenheit, you will need to remove it from the heat source at 140 degrees Fahrenheit.
4. Rest your sausage meat for at least 24 hours
It is important to rest your sausage meat for at least 24 hours.
This allows the flavors to fully permeate the meat.
It also helps to keep the sausage meat from shrinking and becoming tough when it is cooked.
A rested sausage will be more juicy and flavorful, and it will also be easier to cook evenly.
If you are cooking a sausage that has been resting for less than 24 hours, it is important to cook it gently in order to avoid overcooking it.
A gentle cooking method such as poaching or baking is recommended.
If you are cooking a sausage that has been rested for more than 24 hours, it can be fried or grilled without fear of overcooking it.
Always check the internal temperature of your sausages before serving them.
Sausages should reach an internal temperature of at least 145 degrees Fahrenheit before they are considered safe to eat.
5. Use an instant-read meat thermometer to check for doneness
Pork sausage that’s still pink could also be a sign of not enough curing time.
It could also be a sign of ingredients that have gone bad, like the meat, or spices.
If the package was opened recently, it’s most likely that the ingredients have gone bad.
If the sausage was left unused for a while, or if it’s a prepackaged commercial product, it could be that there wasn’t enough curing time to cure the outer layer.
This is common withou.
To determine whether or not pork sausage is done, you can use a meat thermometer to check for doneness.
The pork sausage should read 145 degrees Fahrenheit or above.
You can also use a knife to cut into the pork sausage to see if it’s cooked all the way through.
If the pork sausage is still pink in the middle, it’s not ready yet.
You can continue cooking the pork sausage until it’s no longer pink and has reached the safe temperature of 145 degrees Fahrenheit.
So there you have it.
The three best ways to make sure your pork sausage is always cooked safely and to perfection.
With fresh meat, ground by you, and cooked to the right temperature, you’re going to be enjoying the best tasting pork sausage, with the confidence that it’s always being prepared safely.
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