The savory smoky sausage links that come standard with Cracker Barrel’s hearty Southern breakfast platters certainly aren’t like typical breakfast sausage. Their rich pinkish-red interior stands out in stark contrast to the pale brown exterior of pork sausage. So what gives Cracker Barrel sausage its distinctly rosy hue?
As a long-time fan of Cracker Barrel’s unique take on breakfast sausage, I decided to get to the bottom of this mystery and find out what makes their sausage pink. After digging into Cracker Barrel’s history and sausage production process, the secret behind the pink color became clear.
A Signature Southern Sausage
Serving up hearty, homestyle Southern cuisine since 1969, Cracker Barrel has earned a reputation for doing breakfast right. The restaurant chain, with over 660 locations across 45 states, has become a roadside staple along highways throughout the South and beyond.
Cracker Barrel’s breakfast menu features all the classics — fluffy buttermilk pancakes, crispy bacon, hash brown casseroles, and of course, their famous country sausage. While the recipe remains a closely guarded secret, Cracker Barrel uses only premium cuts of pork and beef to make their signature sausage. It contains a special blend of spices tailored to deliver a distinctly savory, smoky flavor.
According to the company, their founder Dan Evins experimented for months to develop the unique seasoning blend back when he opened the first Cracker Barrel in 1969. He wanted a sausage that was smokier and richer than typical breakfast sausage — one that would become synonymous with the Cracker Barrel brand.
Where the Pink Color Comes From
The secret behind the pinkish-red color of Cracker Barrel sausage lies in a meat curing process called Smoke and Cure. This process infuses meats with sodium nitrite to stabilize color and prevent bacterial growth.
When sodium nitrite interacts with the meat’s proteins, it forms a stable pigment that lends a pink or red tint. This pigment, called nitrosylhemochrome, is what gives cured meats like ham, bacon, and hot dogs their characteristic color.
Cracker Barrel’s proprietary Smoke and Cure blend contains sodium nitrite along with salt, sugar, and other seasonings. According to insider sources, they use a product called Prague Powder #1 to achieve the perfect pink color and smoky flavor.
Prague Powder #1 is a premixed curing salt composed of 93.75% table salt and 6.25% sodium nitrite. It’s commonly used by large-scale meat processors as well as home sausage makers and bacon curers.
When sodium nitrite from the Prague Powder reacts with the proteins in Cracker Barrel’s pork and beef sausage mixture, it produces the familiar pinkish-red hue that customers have come to expect.
Why Cure Sausage at All?
Meat curing has been used for centuries as a preservation technique. Before refrigeration, curing with salts and nitrites allowed meats to be kept from spoiling. The nitrites prevent growth of harmful bacteria that cause botulism.
Today, nitrites continue to serve the same safety purpose. But in processed meats, sodium nitrite also lends desirable qualities like a stable, appetizing color, distinctive flavor, and appealing texture.
For Cracker Barrel, Smoke and Cure isn’t just about visual appeal or shelf life. It’s key to achieving the smoky, savory sausage flavor profile that has become a signature of the brand. The sodium nitrite facilitates flavor development and gives the sausage its reddish-pink tint.
Customers‘ Reactions to the Color
Not all Cracker Barrel patrons seem to be in on the pink sausage secret. A quick perusal of reviews and social media comments shows the color puzzles some unsuspecting diners!
Some describe the interior as “unnaturally pink,” “fluorescent,” or even “radioactive.” Several reviewers confess their initial hesitation about eating sausage that looks undercooked.
However, once customers taste the sausage and discover its smoky, maple-kissed flavor, the color quickly becomes a non-issue. Some even come to appreciate it as an indicator of the Smoke and Cure process that makes the sausage so uniquely delicious.
As one Yelp reviewer put it: “I was wary of the odd pinkish tone but it ended up having the perfect texture and seasoning. I’ll never see neon pink sausage the same way again.”
Is Cured Meat Safe?
Given its unnatural hue, it’s understandable some consumers have concerns about the safety of cured meats like Cracker Barrel’s sausage. However, the low levels of nitrites used are closely regulated for safety.
Curing salt can be dangerous if misused in large quantities. But when proper proportions are followed, nitrites have a long track record of safety and are considered essential for inhibiting microbial growth in processed meats.
The USDA sets strict limits on allowable nitrite content for approved curing processes. For sausage, the maximum residual nitrite level is 200 parts per million. Cracker Barrel adheres to these guidelines, so you can enjoy your pink sausage without worry!
Other Cured Meats with a Pinkish Hue
While it may seem unique at first glance, Cracker Barrel’s pink sausage is far from the only cured meat with a rosy tint. Many others get their color from nitrites in the curing process. Here are a few examples:
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Ham and prosciutto are pink because of reactions between nitrites and myoglobin in the meat.
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Bacon can take on a pinkish-red hue when smoked or cured using nitrites.
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Hot dogs contain nitrites that lend their characteristic color and flavor.
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Pastrami owes its signature deep red-pink color to nitrite-containing curing brines.
So while Cracker Barrel’s sausage may stand out on the breakfast plate, it’s certainly not alone in the world of pink cured meats!
Trying the Famous Sausage for Yourself
Now that you know the science behind it, it’s time to experience Cracker Barrel’s one-of-a-kind sausage firsthand. Stop by your nearest location and order up a hearty Southern breakfast complete with eggs, hashbrowns, biscuits, gravy, and of course, plenty of their famous smoked sausage.
Just be prepared for some puzzled looks when you happily devour those bright pink links! Once your breakfast companions get a taste, they’ll quickly understand why you’re such a fan.
So embrace the pink and enjoy Cracker Barrel’s sausage for its distinctive smoky, maple-kissed flavor. While the color may seem odd at first, it’s a reflection of the Smoke and Cure process that makes this sausage a uniquely satisfying Southern staple.
Cracker Barrel fans angry at Impossible Meat
FAQ
Why is my sausage meat pink?
Can you eat sausage that is a little pink?
What kind of sausage does Cracker Barrel use?
Did Cracker Barrel change their sausage?
Does Cracker Barrel have plant-based sausage?
Cracker Barrel just added its first plant-based meat, Impossible Sausage, to its menu. And customers have thoughts. Cracker Barrel Old Country Store might not be the first place you go for a taste of Impossible Food’s plant-based sausage. But as of June 21, the iconic chain is a place people can go for it.
Does Cracker Barrel have pork sausage?
1The leading foodservice pork sausage contains 190 calories, 18g total fat, and 25mg cholesterol while Impossible Sausage contains 100 calories, 7g total fat, and 0 mg cholesterol per serving. Loading For Cracker Barrel guests looking for a delicious plant-based option we are adding Impossible Sausage Made From Plants to our menu.
Does Cracker Barrel have impossible sausage?
Cracker Barrel Old Country Store. Cracker Barrel recently introduced Impossible sausage, a plant-based protein, to its menu. The announcement sparked a backlash from some customers, which then led to further controversy. I tried the sausage and was impressed by the texture and taste.
Do sausages turn pink when cooked?
Sometimes, meat will lose its pink color before it reaches the 160-degree mark. At other times, it can be fully cooked and still retain hints of pink. It all depends on the quality and condition of the meat, as well as the cuts that were used. What’s more, many sausages are pink even after they’re fully cooked.