We're taking a look at the art and culinary history of the sausage with Bruce Aidells, author of Flying Sausages and the man responsible for the gourmet sausage craze. You'll want to try Bruce's recipe for thai chicken and turkey sausage. Jane and Michael Stern talk swinging beef—a favorite of Michael's and a food he says "we need euphemisms for." Cooler weather has inspired our grocery guru, Al Sicherman, to think heartier, more robust foods—like sauerkraut—and a Portland, Oregon, listener shares her recipe for a chocolate cake containing—you guessed it—sauerkraut!