Then you and your relatives will know for sure, and can enjoy your food.īoiling sausages before grilling doesn't keep them moist. Pork is plenty safe to eat at a 145F internal, so get yourself a decent instant read thermometer (preferably a digital with a slender probe) and check the core temp when you take the sausage off the grill. The problem is that the core of the sausage hasn't been heated to the temperature where it turns grey - which is about 160F. You mentioned "feezing" earlier in your post, and that isn't the problem either - at least not unless you're putting the sausages on the grill partially frozen.
So, the problem isn't nitrates or nitrites. If the sorts of "cures" were used that kept meat pink, the well cooked meat on the outside would stay pink as well - just like a hot dog. Trichinosis is ineed a fear, but that's all it is. There is no more trichinosis in the United States, nor has there been for well over a generation. sometimes the sausage comes out perfect and other times it stays pink regardless of how much time or temperature I cook it at. What's funny is sometimes I even buy the skinny sausage, and over cook it, and it still can be pink inside. it can't hurt, and if you say it keeps the inside more moist then it's a good step to do anyhow. I also read that it could be chemicals (nitrates ?), but why would they put a chemical in sausage that makes the inside stay pink when tricanosis is a fear by many ? I will try par boiling the sausage in the future before putting them on the gas grill. maybe the butcher freezes the sausage ? They say it's freshly made, but you never know. I also froze sausage in the past and it has happened. But I have frozen sausage in the past and it hasn't happened. My father-in-law told me years ago it had to do with freezing the sausage. No other spices or bacon, basically it's ground up pork shoulder, salt, pepper, fennel, mild provolone cheese and parsley.
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