I grilled some pork/beef sausages on an open wood fire the other night. Used natural hog casings. The meat came out great (took them to 165F), but the casings were a little chewy. I prefer them more brittle (maybe not the right word), but where they break apart easily when you bite them.
Ideas? Cook them hotter? 165F seems perfect for internal temps but does that result in chewy casings?