Cured Chicken sausage... how pink should it look?

You're correct with both 1 and 2.

If you used breast meat it would look a bit different that this.

Looks like it's a good sausage!

If you used cure and mixed it like you need to, then cooked it to greater that 160 (as stated), no critters survived.

Now, go make a pizza!

looks awesome,, ya when I did my pepperoni snack sticks,, they were really orange even just using beef,, I think it is in the mix 

Nice snausages 

Pepperoni is orange because of the Paprika that makes the spice mix. Think of this as colors. If you are using a white meat like chicken and you add Paprika to the mix which is a dark red then you are going to get an orange color when you grind, emulsify and cook the meat. One, its more for flavor but second the fat in your sausage carries the color you are seeing. Think of it as the red from the paprika ground with the fat is bleeding its color into the meat(protein). When its cooked they all marry together. 

Lets talk Cures. #1 is for quick curing, this means a fresh sausage that you plan to cook after making (short term). #2 is for DRY AGING. Dry aging is when you make a sausage with cure #2 and allow it to hang at about 60-65 Fahrenheit and proper humidity for 2-4 weeks depending on the thickness of your casings. THIS MEANS YOU ARE NOW TRYING TO MAKE SALAMI NOT SAUSAGE. 

I have never made DRY AGED chicken sausages, but plenty of Duck, Pork, Venison, Lamb and Beef. Chicken is a very lean meat which also carries Salmonella which is for the most part killed from the cooking process as long as you hit the right temp. In dry aging you are not cooking the meat but allowing it to basically dry out. With chicken that means go rancid. Mind you this is all happening at a low 60-65 Fahrenheit over time. The reason you would use a dehydrator for chicken is to make sure that you are cooking and drying at the same time. Thats why you can make chicken jerky but not dry aged chicken SALAMI..

Also…. When making any kind of sausage, lean or fatty, pork fat is the proven way to go.

Chicken fat is greasy and breaks your emulsion

Duck fat is for rendering because it gets the most flavor, best used for Confit recipes

Venison!!! Lets be real, Deer don't have fat

Lamb fat is funky in a good way, you can use a little bit mixed with pork fat for sausage but too much will give you an undesired flavor

Beef fat is like Lamb fat. a little goes a long way. BUT… Be mindful what cut of meat the fat is coming from. Too firm and there is not enough moisture to allow the emulsification.

PORK FAT!!!!!!!!!! GODS GIFT TO SAUSAGE MAKERS!!!! you can mix it with any meat you want to make a proper sausage. fresh or dry aging….

Hope this helped…