No thermometer? No problem. Slice a sausage in half lengthwise. If the center is cooked through and opaque, you’re golden. If it’s pink or translucent, keep grilling.
Yes, you lose a little juice. But you gain certainty. One sacrificed sausage is better than a whole batch of wasted meat.
And if all else fails, just enjoy the process. Grilling is about relaxing with friends, not stress. Even a slightly overdone sausage is still pretty darn good.
Now go fire up that grill. Your sausages are waiting. And remember: 160°F for pork, 165°F for poultry, and a whole lot of fun. You’ve got this.
