Grilling mistakes: It is better not to grill these types of sausage
Created: 07/12/2022, 15:13
By: Maria Wendel
Summertime is grilling time: Sausages, steaks, corn and baked potatoes are now on the grill.
Many people make mistakes that can be hazardous to their health.
Do you love barbecues?
Whether meat, cheese or vegetables: In summer, the barbecue season is one of the favorite hobbies of Germans.
However, cooking on the hot grill also harbors dangers: in addition to the risk of injury, there are also health risks if you choose the wrong products.
Read here which
foods
should definitely not be placed on the
grill
and why.
Health hazard: Some foods do not belong on the grill!
© CSP_Bialasiewicz/Imago
Grilling error: Marinade or fat drips onto the embers
Whether you make it yourself or buy it ready-made: Marinades are practical because the meat brings such special flavors with it, you don't have to serve a lot of sauces with it.
However, you have to be careful when grilling: If the marinade from
marinated grilled food
drips onto the embers, carcinogenic substances such as benzopyrene can be produced.
They rise above the smoke and can then be inhaled by people standing nearby.
The same applies if
fat
drips onto the heating rods of an electric grill.
Better: Don't grill marinated meat, sheep's cheese and vegetables directly on the grid, but in a bowl.
Be careful with aluminum bowls!
There should be no acidic elements or brine in aluminum trays or aluminum foil.
Acid and salt react with aluminum when it is hot: Aluminum ions can dissolve and migrate to the food.
We therefore recommend grilling trays made of stainless steel or vegetable leaves, for example rhubarb, bananas or chard.
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These sausage and meat products do not belong on the grill
It is probably not known to many, but
cured or smoked meat
does not belong on the grill.
These include, among others:
Wiener sausages
bockwurst
meat sausage
cashier
meatloaf
ham
bacon
And here's why: Cured and smoked sausages contain
nitrite curing salts
, a mixture of table salt and potassium or sodium nitrite.
This gives the sausage a specific taste, preserves it and gives it its red color.
However, at high temperatures - such as when grilling -
carcinogenic substances
can form from the salt.
It is therefore better to only use sausage products that are labeled as grilled products.
Öko-Test recently tested 19 grilled sausages: only two products received the grade "very good".
(mad)