Summarize the following:
After your grill has been heated, turn off two of the burners to create an area of indirect heat. Using a rack to hold your sausages will allow for an even cook throughout by removing them from direct heat. If your grill has a top and bottom rack built in, using the top rack will work just fine. If you do not have a wire or top wrack use a foot of tin foil to create your own. Scrunch a foot of aluminum foil together to make a rope. Round the foil so that it turns into an S-shape and place the sausages on top. Flip the sausages halfway through their cook time. This will allow for even browning on both sides of your sausages and balanced internal temperature. Once they have reached 160 °F (71 °C), place the sausages over direct heat to brown the casing for 3 minutes. Flip the sausages over and allow the other side to brown for another 1 to 3 minutes.  It is not required to brown them for an extra 3 minutes. As long as they are fully cooked in the center, they are good to go! If they do not reach 160 °F (71 °C), close the grill lid and cook them for another 5 minutes before testing again.
Preheat the grill to medium heat for 10 to 15 minutes. Place the sausages on a wire rack over the area of indirect heat. Cook the sausages on the grill for 15 minutes with the lid closed. Use a meat thermometer to ensure that the middle temperature is at least 160 °F (71 °C).