On Sun, 14 Mar 2010 14:06:19 -0400, blake murphy wrote:

>> As for the other comment, I *want* nitrites in sausages, they are
>> supposed to be there.
>
> i thought the scoop was that it's the nitrites that makes 'em pink.

The meat they use in them is not very pink after emulsifying the
mixture, so the nitrites in them do not keep them very pink. That's
where paprika and extract of paprika come from - they're not really
for flavor, but for color.

I was just reading about that yesterday in a story about the demise
of one of my favorite meat places:

Stephen's Meat (and Sausage) of San Jose, may it RIP.
http://www.metroactive.com/papers/me...meat-9544.html

-sw