Why is Cracker Barrel Sausage Pink?

Cracker Barrel is known for its hearty breakfast plates, featuring eggs, hashbrowns, biscuits, gravy, and of course, sausage patties However, while most sausage is brown, Cracker Barrel’s sausage patties have a distinctive pink hue If you’ve ever ordered breakfast at Cracker Barrel, you may have wondered why the sausage looks a bit different than expected. Read on to find out the reasons behind Cracker Barrel’s famously pink sausage links.

An Overview of Cracker Barrel Sausage

Cracker Barrel uses a patented sausage recipe to make their breakfast sausage patties in-house at all restaurant locations. The fresh sausage contains pork salt, sage, peppers, and other classic sausage seasonings. It has a signature flavor with a hint of maple sweetness.

The sausage is prepared on a grill in patty form each morning for the breakfast menu. While most sausages turn fully brown when cooked, Cracker Barrel’s maintains a vivid pink interior once grilled. The pink color comes from the particular blend of spices and curing methods used.

Why the Pink Color?

There are two primary reasons why Cracker Barrel sausage patties take on a rosy pink hue during cooking:

1. Spices and Seasonings

The blend of spices and herbs added to Cracker Barrel sausage contains ingredients that lend a pinkish tint. Black pepper, red pepper, paprika, and maple syrup or sugar can impart a pink or reddish color to meat. As the patty cooks, these seasonings distribute throughout and remain visible in the final sausage.

2. Curing with Nitrites

Cracker Barrel also uses curing salts containing sodium nitrite when making their sausage. Nitrites help preserve the meat and add characteristic flavor. Most importantly, they react with the meat myoglobin to give a pink cured color that remains after cooking. It is the use of nitrites that makes the interior pink in color even when fully cooked.

Is Pink Sausage Safe to Eat?

Since pink meat is often associated with undercooking, you may worry that Cracker Barrel’s pink sausage patties are unsafe. However, the rosy hue does not mean the sausage is undercooked. The U.S. Department of Agriculture states that cured meats using nitrites are safe to eat when prepared properly, even when pink.

Cracker Barrel thoroughly cooks their sausage to well above the minimum safe internal temperature of 160°F. The patty may be brown on the outside and pink inside, but it is fully cooked and safe for consumption.

The amount of nitrites used is regulated and monitored to prevent negative health effects. The curing agents simply allow the pink color to persist after thorough cooking. As long as the sausage reached the proper temperature, the pink interior is normal for cured meat and not a safety issue.

Why Nitrites Are Used in Sausage

Using curing salts containing sodium nitrite serves multiple important functions:

• Preservation – Nitrites prevent bacterial growth and spoilage, allowing for longer storage.

• Flavor – Nitrites give cured meats like ham and sausage a distinctive flavor profile.

• Color – Nitrites ensure the pink “fresh” color remains even when fully cooked.

• Safety – Nitrites inhibit the growth of harmful botulism-causing bacteria.

When used properly, nitrites allow for tastier, safer, and longer-lasting cured sausage and meat products. The residual pink color is a natural consequence of their use.

Consumer Perception of Pink Sausage

While pink sausage is perfectly safe, consumer perception of the rosy hue varies:

• Some customers associate pink sausage with undercooking and may avoid it.

• Others understand pink indicates safe cured meat and don’t mind the appearance.

• Certain individuals prefer the look of pink sausage and see it as a sign of freshness.

• For some, the pink color reminds them of other cured meats like ham or hot dogs.

So while certain segments of consumers may be wary of pink sausage, it does not necessarily indicate unease about the safety or quality for all patrons.

Preparing Sausage Patties at Home

While home-cooked sausage generally turns brown when cooked, you can recreate Cracker Barrel’s pink sausage patties:

• Use nitrite-containing curing salt – Add a small amount of Prague Powder #1 or Insta Cure #1, which contains sodium nitrite.

• Mix in spices – Incorporate sage, black pepper, paprika, maple syrup, and other seasoning that lend a pinkish hue.

• Grill don’t pan fry – Grilling gives a nice sear while maintaining a pink interior, unlike pan frying.

• Cook fully to 160°F – Use a meat thermometer to ensure the interior reaches a safe temperature.

With the right ingredients and techniques, you can enjoy restaurant-style pink sausage patties at home!

The Takeaway on Cracker Barrel Pink Sausage

While pink sausage may seem undercooked and unsafe at first glance, the color in Cracker Barrel’s case is completely natural and safe to eat. The pink hue results from the proprietary blend of spices and maple flavoring, along with the use of curing salts containing nitrites. These nitrites preserve the meat and allow it to maintain a rosy pink interior once fully cooked through. While some consumers are wary of pink sausage, it adheres to USDA guidelines when the proper procedures are followed. So next time you see those vibrant pink sausage patties arrive at your Cracker Barrel table, you can rest assured they are safe to enjoy!

Frequently Asked Questions about Cracker Barrel Sausage

Here are answers to some common questions about the signature pink sausage at Cracker Barrel:

Does Cracker Barrel use artificial coloring to make the sausage pink?

No, the pink color comes from natural spice ingredients and curing salts. No artificial colors or dyes are added.

Is nitrite-cured meat really safe even when pink?

Yes, meats cured using regulated and minimal amounts of nitrites are safe according to the USDA, assuming they reach the recommended internal temperature.

Why don’t other restaurants’ sausage patties stay pink like Cracker Barrel?

Cracker Barrel uses a unique proprietary spice blend and curing process that imparts a persistent pink color. Other restaurants may use different recipes, spices, and preparation methods.

Does the pink color mean it’s undercooked?

No, Cracker Barrel thoroughly cooks their sausage to well above the safe temperature of 160°F. The pink color is expected for cured meat and does not indicate undercooking when nitrites are used.

Is the sausage pink only on the inside or outside too?

Cracker Barrel sausage patties are browned on the exterior but maintain a pink internal color and hue. The outer sear gives flavor while the inside remains pink.

Is brown sausage safer or more appetizing to consumers?

Not necessarily. When prepared properly, pink or brown sausage are equally safe. Consumer preference varies on color, while flavor is determined by ingredients and spices used.

Does Cracker Barrel sauce taste like ham or have a smoked flavor?

While it contains nitrites like ham, Cracker Barrel sausage has a distinct maple-forward breakfast sausage taste. It tastes more akin to fresh pork sausage than smoked or cured ham.

Can I duplicate the pink sausage patties at home?

Yes, by using small amounts of curing salt containing nitrite, maple syrup, and similar spices, you can recreate Cracker Barrel’s signature pink sausage patties.

Does Cracker Barrel make their sausage in-house daily?

Yes, Cracker Barrel prepares their sausage fresh daily at all locations according to their proprietary recipe. It is not mass-produced or shipped from a central facility.