Sausage….  in a healthy lifestyle website?  Seriously?  Yes, seriously!  One of my fundamental culinary beliefs is that all food, in moderation, prepared with love, care, and with quality ingredients is good for you.

I have all this great homemade sauerkraut from a recent recipe I was writing, so I couldn’t help but think of serving it with some great German sausage, and lucky for me I have Karl’s Sausage Kitchen in Peabody just 10 minutes away.  I spoke with one of the owners, Robert Gokey, about his shop. They are committed to making old school, hand filled sausages and their ingredients come from long time, trusted suppliers. They do great work!

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  • 6 coarse bratwurst
  • 3 oz. thinly sliced pancetta, diced
  • 1 large leek, green part and root cut off, sliced in half the long way, cut across in 1/4 inch slices, then washed well and dried.
  • 1 apple peeled, cored, cut into 8 wedges then cut across into 1/8 inch slices
  • 2 cups sauerkraut, drained and rinsed
  • 1/2 cup Riesling or other sweet wine
  • 1/2 cup apple cider
  • Kosher salt, freshly ground black and white peppers to taste


  • In heavy bottom skillet, sear sausage on both sides until nicely browned, but not cooked through, set aside
  • Cook pancetta until crispy, put on paper towel with slotted spoon to drain
  • Keep small amount of fat in pan and sauté leeks 2 to 3 minutes
  • Add apples and sauté 2 to 3 minutes
  • Add Riesling, simmer 2 to 3 minutes
  • Add apple cider and bring to simmer
  • Add sausages and simmer gently for 4 minutes, turn and cook for another 4 minutes
  • Remove sausages and taste sauerkraut for seasoning.
  • Spoon 1/2 of sauerkraut on platter, place sausages on top, then put the rest of the sauerkraut on top of the sausage.  Sprinkle with crispy pancetta


Jimmy Smith is the founder, co-owner, and VP of Love Catering, Inc. in Los Angeles, a full-service catering company to to the stars…and their hanger’s-on. For the past seven years, he has been a stay-at-home Dad and short-order cook for his partner and their seven year-old triplets here in Topsfield, MA. Yes, triplets…

Author Susan Currie is an Associate Editor at LA YOGA magazine. Her words and images have been featured in the Boston Globe, Elephant Journal, Yogi Times, the Tishman Review, the Huffington Post, Spirit of St. Bart’s and on the cover of the book Moving into Meditation (Shambala) by Anne Cushman. 

Susan is also the creator of the Daily Inhale and an RYT 200 registered yoga instructor. She unpacks her various professional experiences through the creative and yoga workshops she leads throughout the country. Her new book, GRACENOTES (Shanti Arts 2017), a blend of words and images, is now available in wide release.