The meat that is right over the center of the burners cooks faster, per my experience. The "tell" on the bacon is the crisping on the edges and the beginning of a light golden sear. Flip it and move to a cooler area and bring slower cooking ones there. The sausage links are similar to the bacon, you just don't see the cooking side as well. So, give it a peek. The sausage patties are the easiest. Just wait for the "tell". You can see the color change. Once it is about halfway up then flip them. Move them around just like the bacon.