TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: 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)

SOLUTION: Italian Sausage still a little pink?

PROBLEM: I have a fondue bourguignonne set (this model). Can I use it to make cheese fondue? The manual explicitly says that it is not suitable for chocolate fondue, but it says nothing about cheese fondue.(BTW, I am also curious to know why it is not suitable for making chocolate or possibly cheese fondue. Is the réchaud too powerful?)

SOLUTION: Can I use a fondue bourguignonne set to make cheese fondue?

PROBLEM: I have some friends coming over and will be cooking jerk chicken. As asked in my other question.Definitive Jerk ChickenHowever some of them are vegetarian. I would like to make them jerk X with X being a vegetable which could be cooked in a similar way which would taste good in jerk sauce. Any suggestions as to what vegetable could be used?

SOLUTION:
Jerk vegetable?