For what is considered Fresh sausage(no cure, no fermemtation, immediate grilling). No cure is needed because you are grilling and cooking the meat at a higher temperature. A good general rule used is from 40 to 140 in 4. The danger zone for bacterial growth is from 40 to 140 degrees. You have 4 hours to get the food above 140. If using high enough temperatures like grilling > 250 u should be ok. Cook with a good meat thermometer and not by time. For more info search this site and The best book I have read is Home Production of Quality Meats and Sausages by
Stanley Marianski and Adam Marianski. Good luck and ask your questions on this site, there is a wealth of helpful people and knowledge here.