Pink pork sausage

We are making breakfast sausage from ground pork for the restaurant. However, once cooked, the meat has a pink shade to it, which is scaring some customers because in their minds they think it's under cooked. I did tests batches and it's because the kosher salt is curing the meat with its natural nitrites. Any recommendations to rectify this? Are there any salts out there that are completely nitrite free? Thanks

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Martin_411586

What did you do with your test batches to come to the conclusion it's nitrate from your kosher salt?

Kosher salt should't contain levels of nitrate high enough to colour meat like that.

Brandon_75665

A couple people I spoke to about it mentioned it possibly being from trace amounts of nitrites in the salt, but that's just a guess. The test batch I did with no salt came out white when cooked.

Martin_411586

Trace amounts shouldn't do the trick though, otherwise the would be no need for pink salt. Are you cooking the sausages sv?