You want a golden-brown exterior with a few dark char marks—think of a perfect tan, not a sunburn. The casing should look tight and plump, not shriveled like a raisin.
How Long To Grill Sausages: A Complete Guide
If you see white goo oozing out, don’t panic. That’s just albumin—a protein that escaped the heat—and it’s harmless. Wipe it off or flip the sausage; you’re still on track.
And remember: sausages often split if they’re cooked too fast. That seam bursting open is nature’s way of saying, “Slow down, buddy.” Medium heat prevents the drama.
