Whether or not grilled sausage is carcinogenic depends on the cooking method used before consumption, after smoking, baking of grilled sausage, can appear charred material (carbide), long-term consumption may have a certain risk of carcinogenicity, if the use of steaming method of processing, and the quality of qualified simple grilled sausage usually does not have carcinogenicity. If cooked by smoking, baking, etc., especially charcoal, coke, soot produced by gas, as well as fat and cholesterol in the grilled sausage after high-heat processing of charred or charred, will form a certain component of benzo(a)pyrene, which has a certain risk of carcinogenicity. If cooked by steaming or simply supplemented with electric grilling for heating and consumption, without producing charred substances and without generating large amounts of smoke, consumption of grilled sausages is mostly non-carcinogenic. In addition, the risk of product quality of the grilled sausage and the composition of the preservative nitrite may constitute a certain food safety hazards, in addition to the number of bacterial microorganisms in the product, whether the nitrite exceeds the standard, etc. There may also be a certain degree of safety hazards. In daily life, consumption of smoked, baked and fried foods should be reduced. In addition, long-term smoking, alcohol consumption, obesity, consumption of high salt, pickled, moldy food are cancer risk factors, as far as possible to avoid and reduce the consumption, advocate a healthy dietary structure, is conducive to good health.