I made a batch of sausage a couple weeks ago. Vacuum sealed and refrigerated or frozen. This was the first time I used cheese. I notice around the cheese in the sausage it is turning a different color than the rest of the sausage. I am worried it’s no good though I have eaten it and not gotten sick. Any ideas what I have done wrong?

Thanks in advance looking forward to any advice.

Walt

Yes from Waltons.

Did two batches one with cheddar and one with pepper jack. It seems to only be the cheddar one that is doing it. They were completely separate batches though.

I didn’t hold it over night I used the encapsulated citric stuff. How do you upload images? Can’t see where I can do that. Thanks for the reply too I appreciate it!!