Hi to all!
When I generally cook pork sausages on my Weber MasterTouch, I generally cook these using indirect heat (lid closed, vents slightly open), with a heat probe attached to one of them, using the 'Pork' setting on my Wireless iTronics thermometer, until it hits the required temperature.
They come out properly cooked however I find that they don't tend to colour much (they almost look raw but they're not!) so I then have to sear them over direct heat.
The problem is though that more often than not, as soon as you start to sear them over direct heat, the skin of the sausage will ever so slightly split, which causes the fat from the sausage to shoot all over the coals and produce a massive flare up (my father in law always jokes, sausages should be renamed 'napalm' purely for this reason!!)....!!!! All I can then do is close the lid for few seconds to kill the flare up, but its a pain having to keep opening the lid again, move the sausages about (which causes another flare up), close the lid to kill it, and repeat several times in order to get colour on them....!!
What's the done thing here with these pesky sausages....?!!!!!