Can slow cooked sausages still look pink inside?
I followed a slow cooker recipe for curried sausages. I cut the sausages into smaller pieces (less than an inch approx) and left them to cook with the spices/stock on high for over 5hrs then froze into portions.
I heated a portion up today and the sausages looked pink inside. Could this be because they were slow cooked? Or are they still raw? I only at a few pieces then tossed the rest. I have 4 more portions and don't like wasting food.
I think they sausages were beef or pork. They had been frozen but I defrosted them prior to cooking.
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ps. even if the label has "uncured" or "nitrite-free" and the sausage is a nice pink/red color, it still has nitrites/nitrates due if they use celery powder/extract, which has a lot of naturally occurring nitrite. Totally deceptive marketing but it's legal. Ok, off my soapbox. Enjoy your sausage!