I'm in love with the new smoked chicken sausages that are available in most large supermarkets.

They not only have the quick-and-easy benefits of traditional smoked sausages – fully cooked, minimal heating required and a 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, 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 a bit further with a skillet meal: Chicken Sausage, Apple and Cabbage Sauté.

KATS BARRY/United Media

Crisp-tender cabbage, apples and chicken sausage make for a perfect fall meal.

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Several brands of chicken sausage are sold as individual links in the deli, and there's a variety in packages in the meat case. If you come to love chicken sausages as much as I do, consider buying in bulk from warehouse stores to cut costs. Unopened packages can be frozen for up to four months.

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

Write to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016.

In a 12-inch, extra-deep skillet with a lid, heat the oil over medium heat.

Peel the onion, and cut it into thin ( 1/8 -inch thick) slices, adding to the skillet as you cut. Stir and cook onion while cutting each sausage link into ½ -inch pieces. Set the sausage pieces aside.

Core but do not peel the apples. Chop the apples into bite-size pieces. Add all of the apples and sausage slices to the skillet. Stir well.

Continue to cook over medium heat. Meanwhile, thinly slice the cabbage (no larger than ¼ -inch-wide pieces for quick cooking), and add it to the skillet.

Add water, butter and honey, and stir to mix well. Bring the liquid to a boil, cover the skillet, and steam for 5 to 6 minutes.

Uncover, stir, and toss well. Re-cover, and steam until the cabbage is crisp-tender, about 5 to 6 minutes more.

Uncover the skillet and sprinkle pepper and vinegar over the cabbage mixture. Toss to mix. Taste, and add more vinegar, if desired. Serve at once.

Makes 4 servings.

Note: For testing purposes, we used Aidells Smoked Chicken and Apple Sausage. An equal amount of any smoked sausage or kielbasa can be substituted.

PER SERVING: Calories 321 (43% fat) Fat 16 g (6 g sat) Cholesterol 102 mg Sodium 708 mg Fiber 5 g Carbohydrates 33 g Protein 16 g