Method
One of the problems with grilling pork sausages is the meat drying out and the skin splitting. The best way to avoid this is by using two different temperatures while grilling.
Prepare the barbecue for two heat zones, one grill at medium/high heat and the other at medium.
Place sausages on the medium/high heat grill. Sear and turn a few times to create the grill marks.
Shift the sausages to the medium heat zone and grill until cooked. A meat thermometer should indicate a heat of 71°C in the center of the sausage or cut into one sausage.
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