What is can sausage be pink?

Yes, sausage can be pink, and the color isn't always an indication of it being undercooked or unsafe to eat. Here's why:

• Curing Salts: Many sausages, especially cured sausages, contain curing salts like sodium nitrite or sodium nitrate. These salts react with the myoglobin in the meat, which is responsible for its color. This reaction creates a stable pink color that persists even after cooking.
• Carbon Monoxide: Some packaging processes use carbon monoxide to preserve the pink color of meat. While safe, it can give a misleading appearance of freshness or cookedness.
• Cooking Temperature: Even without curing salts, a sausage can retain a pink hue if cooked at a lower temperature for a longer time. This is because the myoglobin doesn't fully break down.
• Internal Temperature: The best way to determine if a sausage is safe to eat is to use a meat thermometer and check its internal temperature. The safe internal temperature for most sausages is 160°F (71°C).
• Type of Meat: The type of meat used in the sausage can also influence its color. For example, sausages made with pork might retain a pinkish hue more easily than those made with beef.