If throttles are heavily heated, harmful chemical compounds form, more precisely nitrosamines. Some of them are probably carcinogenic. The Hamburg Consumer Center draws attention to this.
Background: Pökeled meat products such as sausages, bacon or Kasseler often contain the preservative nitrite core salt (E 250). He reacts under the heat with the proteins of the meat, which creates nitrosamines. All of this happens at temperatures from 150 degrees, which in the hot pan or on the grill can be reached quickly.
Reading tip
After all: Nothing speaks against the Bock sausages in the stew. According to the Federal Center for Nutrition (BZFE), a temperature of 100 degrees is not exceeded when cooking. One does not have to fear that nitrosamines form in the meat.
