Watch your health. Many people make a mistake when heating sausages

Do you heat up sausages at home? That’s probably a pretty pointless question. Treating yourself to a high-quality sausage every now and then is definitely worth it. Everyone craves this smoked sausage at least once in a while. As long as we don’t eat them every day, nothing bad will happen. Still, it’s worth knowing the right way to heat them up. This might seem trivial to you, but many people make mistakes when heating sausages. And yet, it’s completely unnecessary. We’ll take a closer look at this mistake in the following paragraphs.

Sausages don’t belong in boiling water

Something like that. Many people reheat sausages by taking them out of the fridge and putting them in boiling water. That’s definitely not ideal. It’s not so much about the thermal shock as it is about the fact that dangerous compounds can form. Temperatures above the boiling point actually promote the formation of nitrosamines. So if you put sausages straight from the fridge into water hotter than 100 °C, chemicals may potentially form that break off from preservatives like nitrates and nitrites. These preservatives are commonly added to sausages.

Tip: Make your own pickled sousages at home.

Slow heating for peace of mind

If you want to be absolutely sure, just heat the sausages slowly. Simply place them in cold water and then gradually heat them until the water is hot. A final temperature between 75 and 80 °C is more than sufficient. The sausages will heat up in about 5 to 7 minutes without any problems, so that they can be safely eaten hot.

The water doesn’t have to boil; the quality of the sausages is also important

As we mentioned above, sausages don’t need to be boiled. They are a ready-to-eat product. You just need to heat them up. It’s also worth buying high-quality sausages. The best choice is sausages from a butcher that contain no artificial preservatives. It’s especially important to check the meat content, which should definitely exceed 80%. Be wary of sausages that contain meat by-products. Chicken sausages, in particular, are often not worth it.

Sources: Author, https://pmc.ncbi.nlm.nih.gov/articles/PMC12138452/,https://www.researchgate.net/publication/359651374_The_effect_of_cooking_methods_on_the_formation_of_volatile_N-nitrosamine_in_sausages_with_different_contents

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