Hi,

I'm new to crock pot world, but it seems like that may
be a great thing to learn about. Last night I cooked
some bratwurst and potatoes in one. Cooked on high,
with 2 cups of water, for about 6 hours. The bratwurst
still looked a bit pink inside. In the future, should I slit
it, or poke holes in it, or give it more time to cook, or...?

wrote:

Hi,

I'm new to crock pot world, but it seems like that may
be a great thing to learn about. Last night I cooked
some bratwurst and potatoes in one. Cooked on high,
with 2 cups of water, for about 6 hours. The bratwurst
still looked a bit pink inside. In the future, should I slit
it, or poke holes in it, or give it more time to cook, or...?

You'll find what you need in the links at
http://www.google.com/search?q=%22cr...t%22+bratwurst

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

wrote:

Hi,

I'm new to crock pot world, but it seems like that may
be a great thing to learn about. Last night I cooked
some bratwurst and potatoes in one. Cooked on high,
with 2 cups of water, for about 6 hours. The bratwurst
still looked a bit pink inside. In the future, should I slit
it, or poke holes in it, or give it more time to cook, or...?

You'll find what you need in the links at
http://www.google.com/search?q=%22cr...t%22+bratwurst

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

I'm new to crock pot world, but it seems like that may
be a great thing to learn about. Last night I cooked
some bratwurst and potatoes in one. Cooked on high,
with 2 cups of water, for about 6 hours. The bratwurst
still looked a bit pink inside. In the future, should I slit
it, or poke holes in it, or give it more time to cook, or...?

Some brats tent to look a bit more pinkish when done than other types of
sausage. If it was made with some nitrates it would be on the pink side.
Best to check the temperature with a thermometer if you are unsure. .
Ed

I'm new to crock pot world, but it seems like that may
be a great thing to learn about. Last night I cooked
some bratwurst and potatoes in one. Cooked on high,
with 2 cups of water, for about 6 hours. The bratwurst
still looked a bit pink inside. In the future, should I slit
it, or poke holes in it, or give it more time to cook, or...?

Some brats tent to look a bit more pinkish when done than other types of
sausage. If it was made with some nitrates it would be on the pink side.
Best to check the temperature with a thermometer if you are unsure. .
Ed

Edwin Pawlowski wrote:
I'm new to crock pot world, but it seems like that may
be a great thing to learn about. Last night I cooked
some bratwurst and potatoes in one. Cooked on high,
with 2 cups of water, for about 6 hours. The bratwurst
still looked a bit pink inside. In the future, should I slit
it, or poke holes in it, or give it more time to cook, or...?


Some brats tent to look a bit more pinkish when done than other types of
sausage. If it was made with some nitrates it would be on the pink side.
Best to check the temperature with a thermometer if you are unsure. .
Ed

also keep in mind that wet cooking, especially if done slowly as in braising,
confit, crock pot etc, tends to preserve the natural colours of the meats!