ok I've cooked many a square sausage for burgers in my time and haven't died yet. so I can't be far off.

but say you have a square sausage right. when you cook it, inevitably the innermost bits are always going to be lighter than the outside right? well what's a way to minimise this difference as much as possible? cook on really low heat for ages or something? I start of on the higher end of medium then go to low once the outer parts start to burn but it makes for quite a difference in inner and outer colour. if you get me.