Since husband doesn't eat any red meat products, we only eat turkey & chicken sausages. For years there was pretty much only hot & sweet Italian-style turkey sausages available locally unless you visited a specialty purveyor - & then you paid a heft price. These days, the sky is pretty much the limit - which is TERRIFIC.
I frequently buy (or already have in my freezer at the moment) poultry varities of chorizo, andouille, Habanero/Monterey Jack, Smoked Mozzarella/Basil, Italian Balsamic Vinegar, Buffalo-Seasoned, Roasted Garlic, Artichoke, Cilantro, Spinach, Portabello Mushroom, breakfast-link, frankfurters, bratwursts - & those are just off the top of my head; there are quite a few more.
I use them in all the same ways one would use regular pork sausages - with pasta, on sub sandwiches, mixed grills, etc., etc. The only difference in cooking them is that because they are relatively fat-free, unless you're grilling them, you need to add a dollop or two of oil to the pan (I usually use olive).