If you don’t own a thermometer (you should, but life happens), look for visual clues. A properly grilled sausage is firm to the touch but still gives a little—like a stress ball that’s been used twice. The skin will be browned and slightly blistered, and if you cut one open, the inside should be white or pale tan, with clear juices running out. Pink means “back on the grill, rookie.”
And never trust the “it looks dark on the outside so it must be done” lie. That’s the biggest trick fire plays on humans. A burnt sausage can still be raw inside—I know because I’ve served that disaster to my in-laws.
