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I would like suggestions on a colouring agent for beef sausage.
I know we have to try and avoid additives but I made some beef sausage a while ago and the raw sausage came out a lovely reddish colour, only when it was cooked it was an unlovely greyish colour.
Even though it tasted good the colour put my guests off a bit.
Surely there must be some non harmful colouring agents around.

This brings to my mind smoked haddock, I live in a fishing port and the true smoked haddock is an off white colour and some people dont believe its the true thing they are that used to the dyed yellow haddock.

What I am looking for is a good sausage with an appealing colour when cooked.

Thanks and keep up the good work.
wallie

I thought I'd seen this topic before, check the follwing

http://forum.sausagemaking.org/viewtopi ... lor+colour

My more recent exxperience seems to be thay my sausages go pink no matter what, especially if left a couple of days either hanging before freezing, or defrosting in the bottom of the fridge.

This prompted me to try my hand at curing ham and bacon without added nitrites, used the same sea salt, but the result was not pink at all....just salty pork...oh well