Grilled, simmered sausages perfect for fall

By Elizabeth Karmel
For The Associated Press

I grew up in North Carolina, where sausage meant spicy sage breakfast meat and was mostly sold as bulk meat, then made into patties. Delicious, but more of a side meat than a meal.

When I moved to Chicago, I was introduced to the wonderful world of German, Polish and Italian sausages. I quickly fell in love with sausages of all kinds, and though they are popular all year long, they are my favorite way to celebrate fall.

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