I recently tried this recipe: http://www.chef-in-training.com/2012/09/easy-pumpkin-bread/ with the following modifications:   I didn't have any butter, so I substituted 1/3c olive oil and 2 pureed apples I cut the sugar down to 1.5c   After cooking for 50 minutes at 165°C (preheated), the insides (everything more than a few cm from the edge) were still kind of moist. Why is this? Is there a problem with my oven? Was the batter too "wet" or something? I've had this with other stuff, too (muffins). 
The salt treatment in sausage can cause it to retain a pinker color for a given temperature than would normal ground meat.   The fact that you used a trusted thermometer, and that the sausages were well in the safe zone (even conservatively 165 F is more than enough) indicates that the sausage was perfectly safe. 