Is it okay to put that sausage on the charcoal grill? Reasons from Germany why "some sausages shouldn't be grilled"

During summer barbecues, sausages are lined up on the grill. The skin gradually tightens, a savory brown color develops on the surface, and eventually, a crispy texture is achieved. In Japan, alongside meat and vegetables, sausages are a staple of outdoor cooking. They are easy for children to eat and require little preparation. Many consider them an essential ingredient for barbecues at campsites, riverbanks, or home gardens.

However, the German radio station and information media SWR3 has issued a warning that "it's better not to grill Wiener sausages." Given that this surprising information comes from Germany, known for its sausage culture, it has sparked reactions such as, "Do Germans not grill sausages?" "I've always grilled them," and "What about hot dogs?"

However, interpreting this as "grilling sausages will definitely cause cancer" or "sausages should not be eaten" is not accurate. The key points involve the type of sausage, the ingredients used in its production, the heating temperature, the method of charring, and the amount and frequency of consumption.

This issue, which also relates to barbecues in Japan, should be considered without excessive fear or disregard.

Reasons why "it's better not to grill" in Germany

At the center of this topic is the long, smooth-surfaced sausage known in Germany as "Wiener Würstchen," which looks similar to the Wiener sausages commonly sold in Japan.

Many of these sausages are cured during the manufacturing process. Curing involves adding salt, color fixatives, and other ingredients to meat to enhance its preservation, color, aroma, and flavor.

One of the ingredients sometimes used in this process is a color fixative containing nitrites. In German, it's called "Nitritpökelsalz," and in Japanese food labeling, it's often listed as "color fixative (sodium nitrite)."

Nitrites not only help maintain an appetizing color in meat but also play a role in inhibiting the growth of Clostridium botulinum, a bacterium particularly concerning in meat products, thereby enhancing the safety and preservation of the product. Thus, it's not merely an ingredient for improving appearance. It's a technique used throughout the long history of meat processing for preservation and hygiene.

On the other hand, under certain conditions, nitrites can react with amines present in meat to form compounds collectively known as nitrosamines. Some nitrosamines are suspected of being carcinogenic or genotoxic.

The main concern is strong heating. According to the SWR3 article, heating cured sausages like Wieners at temperatures exceeding 150°C can potentially generate nitrosamines, making them unsuitable for grilling.

The surface temperature of charcoal or gas grills is much higher than that of boiling or simmering at home. If the flame directly hits the sausage or the surface becomes charred, the temperature rises even further. Therefore, the basic idea behind the warning is that "there's no need to deliberately re-grill cured sausages that are already heat-treated and can be eaten as is, over high heat."

"Sausages" and "sausages for grilling" are not the same

In Japan, the terms Wiener, Frankfurter, and sausage are often understood as differences in shape and thickness. However, in Germany, there are many types based on manufacturing methods and ways of eating. "Bratwurst," intended for grilling, and Wieners, which are typically warmed in water, are treated as different products.

The German word "braten" means to roast or fry, and Bratwurst is literally a sausage intended to be eaten grilled. In contrast, types called Wieners or Frankfurters are often pre-cooked during manufacturing and are generally warmed in water that is not brought to a boil.

Therefore, for Germans, the warning is not about "not grilling any sausage." It's about not charring cured sausages that aren't made for grilling over high heat.

In Japan, it would be similar to thinking, "Since bread is meant to be toasted, all bread should be toasted at the same temperature and time." Different types of bread, like baguettes, steamed bread, and fried bread, require different warming methods. Similarly, not all sausages are suitable for the same cooking method just because they look similar.

On social media, "I didn't know" and "It's an exaggeration" clash

Reactions on social media and internet forums to this topic are broadly divided.

The most common reaction is surprise: "I've been grilling them without any doubt until now."

"I never thought they'd say not to grill Wieners in the home of sausages."

"I always put them on the grill when camping."

"I've been grilling octopus-shaped Wieners since I was a child."

"Does this mean even frying them in a pan is not okay?"

These reactions indicate that grilling Wieners is a well-established cooking practice not just in Japan but in many countries.

On the other hand, there is also pushback: "There's no need to worry excessively if you eat a small amount occasionally," and "It's an exaggeration to suddenly treat a food that's been eaten for decades as dangerous."

Health information about food often gets reduced to strong words like "danger" or "carcinogenic." On social media, explanations about conditions and intake amounts are often omitted, leading to the spread of simplified expressions like "grilling Wieners causes cancer." As a result, reactions tend to polarize into "I'm scared, so I'll never eat them again" and "I don't believe that story."

On German-speaking forums, some people argue against posts warning about heating cured sausages, saying, "We've been grilling them for ages," and "It's a common cooking method," while others strongly insist, "Just because it's a habit doesn't mean it's safe," and "You should check the ingredient label for Nitritpökelsalz."

There are also some humorous reactions.

"What should I do with octopus-shaped Wieners?"

"Grilling them until the surface cracks is the best way to enjoy them."

"Worrying about health and getting stressed seems worse for the body."

Food topics attract attention on social media because they are scientific issues and are tied to memories, family traditions, and preferences. For some, the smell of grilled Wieners evokes memories of school sports day lunches or camping trips. It's not just a matter of chemical substances.

Therefore, rather than choosing between "ban it because it's dangerous" and "it's fine because we've always eaten it," a realistic judgment to reduce risk by considering the product and cooking method is necessary.

Is sodium nitrite used in Japanese Wieners?

Some products of ham, bacon, and Wieners sold in Japan also use sodium nitrite as a color fixative.

It's not difficult to check. For packaged products, look at the ingredients or food additives section on the back. If it says "color fixative (sodium nitrite)," then sodium nitrite is used.

Some products may be labeled as "uncured," "no color fixatives used," or "no nitrites used." However, "uncured" does not mean "no salt used." Generally, it indicates that the curing process using color fixatives has not been performed. Since it does not necessarily mean no salt is included, if you're concerned about salt content, you should check the nutritional information separately.

Moreover, just because a product doesn't use color fixatives doesn't mean it's safe to char it as much as you want. If meat is heated at very high temperatures, substances like heterocyclic amines and polycyclic aromatic hydrocarbons, which are also concerning for health, may be generated.

The important thing is not to demonize specific additives but to consider the product's nature, heating temperature, charring, and the amount consumed comprehensively.

Japan has set standards for usage amounts

In Japan, sodium nitrite cannot be used in meat products without limits. Standards based on the Food Sanitation Act define the foods it can be used in and the residual amounts allowed.

For meat products, it must be used so that the residual amount does not exceed 0.070 grams per kilogram as nitrite ions. Manufacturers must follow this standard in production.

The Japan Meat Science Society indicates that while the potential for nitroso compound formation from nitrites in processed meat is known, the residual amount in products is regulated, and the understanding that immediate health damage occurs from normal consumption is not appropriate.

It's important to distinguish between "normal consumption of products sold within standards" and "cooking that chars the surface over high direct heat" as different issues.

Meeting safety standards for food distribution does not guarantee that no changes occur in the product from any cooking method. Conversely, the possibility of undesirable substances forming from high-temperature cooking does not mean that commercially available Wieners are inherently dangerous.

Simply put, "there's no need to fear the Wieners being sold, but there's also no need to deliberately char them until they're black."

How should we perceive the term "carcinogenic"?

The term "carcinogenic" is one of the most easily misunderstood in food news.

The possibility of a substance being carcinogenic is not the same as the idea that eating a food containing that substance once will cause cancer. The actual risk varies based on the type, amount, concentration, frequency of intake, individual constitution, and lifestyle.

Moreover, food risks are not all-or-nothing. Everyday life involves various factors such as alcohol, ultraviolet rays, air pollution, smoking, lack of exercise, and obesity. In terms of diet, health is not determined by a single food.

On the other hand, the idea that "it's just a matter of quantity, so anything goes" is also not appropriate. If intake can be reduced easily, avoiding unnecessary exposure is meaningful.

In the case of Wieners, instead of charring them black over high heat, you can choose to boil, simmer, or heat them over low heat. If you can reduce risk without significantly sacrificing taste or convenience, it is an easy measure to adopt.

The cultural clash with Japan's "crispy grilling"

In Japanese Wiener products, the "crispy texture" has been heavily promoted as a major attraction. TV commercials and recipe videos frequently show images of browning them in a frying pan.

On social media, methods like steaming with a small amount of water and then lightly browning the surface, or keeping the skin taut without making cuts, are popular. Videos examining "the most delicious way to grill" gather thousands of comments, indicating high interest in cooking Wieners.

It's important to note that lightly warming the surface in a frying pan is not the same as grilling over charcoal flames for a long time until blackened.

Conditions vary greatly depending on temperature, time, and the degree of charring. It's difficult to determine safety or danger based on the single word "grill."

The German article is particularly cautious about high-temperature grilling. It does not uniformly prohibit all weak-heat steaming done in Japanese households.

However, if you're cooking pre-heated Wieners that use color fixatives, it might be more reasonable to gently warm them to the center rather than competing for char marks over high heat, and then add minimal browning at the end.

What should you choose for a barbecue?

If you want to eat sausages at a barbecue, first check the product packaging.

If it says "cook before eating," then it's a raw sausage or a product sold for grilling, and you need to heat it thoroughly as instructed. Sausages made with raw ground meat must be cooked through to the center to avoid food poisoning.

On the other hand, pre-cooked Wieners labeled "can be eaten as is" have already been heated during manufacturing. These don't need to be strongly grilled for sterilization purposes; just warm them to a comfortable eating temperature.

If the ingredients list includes color fixatives (sodium nitrite) and the product is pre-cooked, consider methods other than grilling them until the surface turns black over the charcoal.

Fill an aluminum or heat-resistant container with water and warm it indirectly. Place it on the weaker side of the grill. Limit direct exposure to flames. Turn frequently to avoid charring one spot. Remove any blackened, carbonized parts before eating.

However, it's also noted that heating foods containing salt or acid in aluminum foil or containers for a long time can make aluminum more likely to transfer to the food. Using reusable stainless steel grill trays or small pots may be more manageable.

When choosing sausages, look for products without color fixatives or raw sausages made for grilling. However, raw sausages cannot be eaten at low temperatures, so thoroughly cooking them to the center is the top priority.

Processed meats other than Wieners to watch out for

It's not just Wieners that require caution with high-temperature cooking.

Bacon, smoked bacon, ham, cured pork, Bologna sausage, Leberkäse, and other foods processed with nitrites follow the same principle.

Thick-cut bacon, often used in Japanese barbecues, is high in fat, which can easily drip onto the charcoal. When fat drips and smoke is produced, polycyclic aromatic hydrocarbons in the smoke may adhere to the food's surface.

Flames rising from the grill may look impressive and appetizing in videos, but for safety, it's better to avoid letting fat drip directly onto the charcoal. Using trays, indirect heating, or moving the food when flames rise can be helpful methods.

It's also important to be cautious about charring not just meat but also bread and potatoes. Strongly heating starchy foods at high temperatures can produce acrylamide. Health measures for barbecues don't end with just avoiding Wieners.

The basic rule is not to grill anything until it turns black.

Consider the overall intake of processed meats

Apart from the issue of high-temperature cooking, research and evaluation are also being conducted on the intake of processed meats themselves.

Processed meats like ham, bacon, and sausages tend to be high in salt for preservation and flavoring. Some products are also high in fat. It's preferable to adjust the