This morning, my wife and I decided to have breakfast in the local mall, full English (even though she is Scottish). It’s not often we do this but this particular establishment does real bacon, not the beef or turkey variety normally found here. One of the other ingredients was a beef sausage. Although the sausage was cooked perfectly adequately, it still had a pinkish appearance on the skin. Now when it comes to sausages I’m more of a ‘the blacker the better’ type person, and this set me wondering why. A couple of years ago, when I was in my early to mid teens (okay, a couple of decades ago…alright,…