Sausage Gurus...bratwurst colro question

Discussion in 'Sausage' started by nogoer, Sep 22, 2007.

  1. nogoer

    nogoer Meat Mopper

    I'll be honest i didn't search, but i had to ask this before it slipped my mind....

    I made bratwurst a few weeks ago using the recipe in Charcutrie with some minor variations. I brought a few with me the day i made them to a family outing and they cooked up white. The rest i vacuum sealed and packed in the freezer.

    A couple weeks later i defrosted and cooked some and they cooked pink. I know for sure they were done, but im wondering why they stayed pinkish? This is typically what happens when curing something, but they only had a small amount of salt nothing to cure otherwise.

    So anyone know why fresh ones would cook up white and frozen or otherwise stored ones wouldn't?

  2. deejaydebi

    deejaydebi Smoking Guru

    Mine are always kind of pinkish almost like a hotdog color but lighter. I never saw white brats unless they were turkey or chicken they are quite a bit lighter.

    Were these the classic fresh brats with the cream? I think around page 128 or so? Haven't tried the recipe yet I wondered about the cream though.

    Sometimes sausages kind of season themselves overnight and will taste better after a day or two and even have exteme color variations. Did you smoke them or were they fresh? The will definately change color when smoked.
  3. cheech

    cheech Master of the Pit OTBS Member

    IF you use a cure with pork it will turn pink.

    Was this the same batch?

    The color should have been the same unless it was not mixed up properly.

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