These sausages make good links
Well-made turkey and chicken sausages are so nicely seasoned that hot Italian links are really spicy, and the sweet ones are full of great flavor, even without the pork. On the family table, the sausages can go into a variety of dishes. Arrange a row of lightly oiled links on a rimmed baking sheet, pierce the skins all over with the tip of a knife, and roast them in a hot oven for about 30 minutes. Leave them whole and simmer for a few minutes in tomato sauce for pasta, slice them for rolling into omelets, or wrap them inside pizza dough to make sausages in blankets.
Think of these as healthy corn dogs: sausages that are completely encased in soft dough so they make compact packages. One pound of dough is enough to wrap four beefy sausages, each weighing three or four ounces. Add cheese to the packet or smear the dough with ballpark mustard. They can be refrigerated and reheated later or frozen. Kids will like them -- they'll even help make them -- and they're ideal for a hockey team supper.-- SHERYL JULIAN 