Gluten Free: Kayem Italian Sausages

My family are big eaters of cylindrical meats like hot dogs and Italian sausage.  These are not necessarily the healthiest items in the world, so we tend to switch between a limited range of hot dog brands that we know to be gluten-free, all-natural, and don't contain preservatives.  We have only known one brand of Italian sausage, Perri, to fit these requirements -- until recently, when we were given a package of Kayem Italian Sausage at the Acton Food Pantry.

Kayem was started in Chelsea, MA by a Polish immigrant couple in 1909.  Proud of their local heritage, the corporate offices and main manufacturing plant are still located in Chelsea with an additional plant thirty minutes north in Woburn (sans traffic on I-93).  Regular readers of my column will know my strong beliefs in supporting local businesses.  This old-world style and loyalty, as well as use of technology and exceeding multiple quality standards, have led them to become the largest fresh and fully cooked sausage manufacturer in New England.  They also make Fenway Franks -- yes, the very hot dogs that are eaten at Fenway Park while cheering for the Red Sox.

These sausages, as well as most of the rest of their product line, are all natural with no chemicals, food additives, artificial colors, or refined products.  Every single thing they sell doesn't contain fillers, by-products, ammonia-hydroxide processed finely textured beef or MSG.  With the exception of Kayem Pale Ale Brats, Kayem Polish Loaf, Kayem Meat Loaf and Kayem Macaroni and Cheese Loaf all of their products are gluten-free. The amount of nutritional information on their meat packaging is truly impressive with all ingredients stated clearly on the label and nothing hidden within their  "flavorings" classification.

Cooked sausages.

I'm not a fan of spicy Italian sausage; you'll have to try the Natural 4 Pepper Hot Italian Sausage for yourself if that's your thing.  This is about the Natural Sweet Italian Sausage.

I prefer the taste of the meat to shine through in my sweet Italian sausages.  It's too easy to hide pork gristle with overpowering flavor; this is especially true with overuse of fennel and pepper, neither of which I like outside of Italian sausages anyway.  These Kayem sausages were lightly spiced allowing for full enjoyment of the high-quality pork.  The mix of fennel, pepper, coriander, paprika and other spices complemented the gristle-free meat.

Grilling on the barbecue allowed them to stay mouthwateringly juicy and plump.  We served these sausages with grilled vegetables consisting of green peppers, onions and celery and a side of Nantucket Pasta Goddess's previously-reviewed Goddess Pasta topped with pasta sauce.  Delicious!

Dinner!