Sausage food safety

Appearance doesn't mean it is safe to eat. People don't tend to eat food that looks undercooked - they get ill eating food that looks okay but actually isn't.

Ground meat, from a food safety point of view, is considered a high risk food. The fact that it is actually makes the appearance of the outside of the food and even less reliable indicator of safety. There are two age groups that are more susceptable to food poisoning and suffer more as a result of it: the very young and elderly people. The Op is serving "high risk" foods at a school fair. I think the fact that he is trying to take food hygiene seriously is to be applauded.
 
For that many buy a digital thermometer for£5.

Otherwise cut in half touch the inside. Does it burn your finger
 
Absolutely a calibrated digital therm is a great buy. I use thermapens - quick and accurate measurement, and I use anti bac probe wipes after each use.

The finger/burn test is nonsense though. People's perception of heat varies quite a lot. The speed at which bacteria are killed off accelerates massively as you get closer to 70C. How many people could touch a piece of chicken and know whether it was at 60 or 70 degrees? That 10 degrees difference can have a big effect on how safe that piece of meat maybe to eat.
 
Poach the sausages, cool them in running cold water, put them in a cool box then later on just put them on the bbq for Colouring, the poaching will garuntee bacteria dead as the wangs hit 100c in boiling water, as long as you cool them down to 10c quick enough they shouldnt be in the "danger zone" for any of the tough stuff to become active again (some germs create a "coat" that allows them to lay dormant and alive up to 125c)
 
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