We're in love with the smoked chicken sausages now available in most large markets. They not only have the quick-and-easy benefits of traditional smoked sausages -- fully cooked, minimal heating required and long shelf life -- but most have no added hormones, antibiotics, MSG, nitrates or gluten.

The flavors are addictive: andouille, tomato basil and mozzarella, chicken and apple, and spinach fontina and roasted garlic, just to name a few.

Chicken sausage works well in just about any recipe that calls for traditional smoked sausage or kielbasa: soups, stews, egg scrambles, fancy franks and as a pizza topper. Today, we're branching out a bit with a skillet meal -- Chicken Sausage, Apple and Cabbage Sauté.

Several brands of chicken sausage are sold as individual links in the deli, and there's a wide variety in packages in the meat case. If you come to love chicken sausages as much as we do, consider purchasing in bulk from a warehouse store and you'll save about half. Unopened packages can be frozen for up to four months, so there's no waste with the larger purchase.

Here's our short list of chicken sausages and the websites of the parent companies for you to check out.

• Chef Bruce Aidells Smoked Chicken Sausages: www.aidells.com

• Casual Gourmet Smoked Chicken Sausages: www.montereygourmetfoods.com

• Amylu Sausages: www.sausagesbyamylu.com

• Hans All-Natural Smoked Chicken Sausages: www.hansallnatural.com

With crisp-tender cabbage and flavorful apples, today's recipe stirs together in less than 30 minutes and is a perfect way to celebrate fall.

• Menu idea: Chicken Sausage, Apple and Cabbage Sauté, fruit cup, hearty wheat rolls.

Beverly Mills and Alicia Ross' latest book is Cheap. Fast. Good! Their website is desperationdinners.com.

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