Given the background description of some cooking related query, summarize the question into a title

[EX Q]: So im a little scared, I was cooking some italian sausage links on my cast iron skillet. I cooked them 8-10 min a side on medium , then turned to low and cooked 7-8 minutes a side.I checked the temp on the very middle and they all registered about 170 degrees (This was after they had been on low, at the very end)Anyways I ate them, tasted fine etc...But upon eating another one later, I discovered that there was still a pinkish color in the middle. (More towards the edges). It wasn't a lot....but the thing is I know this thermometer is accurate and I always use it.....Plus I cook them like this all the time. So I didn't understand why it was still a little pink on the inside. Just for reference I stuck the thermometer on the inner most part, I made doubly sure. And they were all checked and all were 170-180 after they had been cooking on low (So it was prolly a high temp earlier when they were on medium)Any ideas? Im kinda scared. For reference these were Sweet Italian Sausages (not sure if that would matter)
[EX A]: Italian Sausage still a little pink?

[EX Q]: I have a bread recipe for 1 loaf of bread I want to try. Does it matter what size of bowl I use to let it rise in? I normally bake 2 loafs. Can I use the same bowl? I have a friend that told me it is to big and my bread wont rise correctly. I love her to death, but she really doesn't know everything like she thinks she does. I'm still new at bread making.
[EX A]: What size bowl for bread

[EX Q]: I usually throw away the remaining water in the electric kettle before refilling it if the water is more than about a day old. In theory wouldn't boiling kill any impurities the old water might have? How long would the water stay drinkable in the kettle (assuming you boil it again before drinking)?
[EX A]:
Is it safe to reheat old water in an electric kettle?