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Sausages are synonymous with good times. Think about it. We grill them on hot summer days, top bratwurst with onions and mustard at music fests and indulge in frankfurters at ballgames. Delicious and fun. So why not enjoy them in the middle of winter?

In addition to great flavor, there are a couple of bonuses: Sausage cooks quickly. It’s also economical at the meat counter. These days, the choices move beyond Italian and pork sausages. Many large supermarkets sell varieties made from chicken, turkey, lamb — raw or fully cooked. Flavorings range from spicy red chile to sweet apple and onion.

The Chicago Tribune’s JeanMarie Brownson created to sausage sandwiches perfect for winter. For the recipes, read Wednesday’s Arkansas Democrat-Gazette Style.

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