Premade, often precooked, sausages from the supermarket are one of the great time and labor savers for busy cooks—we toss them on the grill and slip them into buns in summer, broil them and serve with mashed potatoes or polenta in winter. Now that’s it’s fall, though, with Oktoberfest in the air, it’s the perfect time to elevate sausages, either by making some yourself, or getting a bit more creative with store-bought ones.
1. Kielbasa with Warm Apple-Bacon Slaw
The smoked Polish sausage known as kielbasa gets a companion with lots of personality. Bacon is the defining presence in this delicious, colorful warm slaw with cabbage, tart apple, red pepper, and carrot. Get our Kielbasa with Warm Apple-Bacon Slaw recipe.
Traditionally served with bock beer in the spring, bockwurst is now one of the main sausages served during Oktoberfest. Like bratwurst, this sausage is made with a mix of veal and pork, but with different proportions, plus chives and ground cloves. Get our Bockwurst recipe.
3. Grilled Chicken Sausages with Peach-Sage Skewers
Toss some fresh chicken sausages on the grill, along with skewers that perfectly capture the seasonal transition from summer to fall. Ripe, fresh peach sections alternate here with pungent sage leaves, for a sweet, tart, and herbaceous side. Get our Grilled Chicken Sausages with Peach-Sage Skewers recipe.
There are a lot of bratwurst recipes out there— we combined pork and veal, and used a delicate mixture of caraway, pepper, and marjoram. Try these sausages pan-fried or roasted. Get our Bratwurst recipe.
5. Chorizo and Olive Flatbread
Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked pork sausage that is ready to eat. It can be mild or spicy depending on the amount of dried chile. Here, it shares flatbread space with oil-cured olives and a quick, spicy tomato sauce. Get our Chorizo and Olive Flatbread recipe.
6. Bockwurst and Mushroom Noodle Bake
Switch things up with this creamy noodle-sausage bake with bockwurst, a mild, fresh veal-and-pork sausage flavored with herbs. It’s easy enough for a weeknight meal but refined enough to serve to company. Get our Bockwurst and Mushroom Noodle Bake recipe.
This is a fine-grained Bavarian veal sausage with lemon and parsley. Historically it came to be known as a late-breakfast snack due to its perishable nature. It’s typically still eaten before noon. Get our Weisswurst recipe.