Tinker Don’t know if it’s available where you live but fresh kielbasa instead of country sausage is what we use.
Yup - can do! In fact, that might be the original. In our region of PA we've got a number of ethnic groups who've blended traditional comfort foods. 18th and 19th centuries were heavily influenced by German immigrants - of all varieties including: Moravian, Amish, and Mennonite. Welcome to "Pennsylvania Dutch" country, which has forever been a misnomer as "Dutch" was derived from "Deutsch". As the saying goes "If you ain't dutch, you ain't much."
Then came the ensuing wave of additional nationalities. With the coal region supplying raw materials the industrial revolution needed workers. Hence the infusion of the Slovaks and Poles and their introducing their own regional cuisine. Most notably and generally accepted and revered is the "Pierogi". God's gift to carb-aholics everywhere.
I digress... Yeah, I just prefer the Pennsylvania Dutch version of "country sausage" to the Kielbasa. The Kielbasa overpowers the dish. However, a nice, fat, juicy, grilled Kielbasa in a fresh Italian roll is perfect with a brown spicey mustard!