I'm limited to eating sausage made from turkey or chicken. (no meat from mammals for me due to Galactose-alpha-1,3-galactose (alpha-gal) syndrome; call it an allergy).
An advantage is that sausage made from poultry is usually lower in fat, and cooks with less mess.
Turkey bratwurst, I cook in a pan with a lid, with 1 cm or so water in it, and just a bit of oil, covered. Turn them over once when half the water is gone. When nearly all the water is gone, put in the sauerkraut, stir occasionally, cook until the kraut browns just a little.
Turkey Italian sausage can also get the water cooking, with sliced onions and peppers at the end instead of sauerkraut.
The turkey or chicken breakfast links, patties, pepperoni or smoked sausage are also good IMO. You don't sacrifice much flavor for the lower fat I the poultry versions.