In the Kitchen: Kayem’s Artisan Sausage

WTNH– Executive Chef Susanna Tolini from Kayem Foods shows us how to make a few recipes using Artisan Sausage.

Kayem Foods is located in Chelsea Massachusetts and has been in business since 1909. They make a variety of processed meats including franks, sausage, kielbasa, dinner hams and a variety of deli meats.

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Sweet Pepper Provolone and Linguine Skillet Dinner Recipe:

Serves: 6
Prep & Cook Time: 10 and 20
12 oz Kayem Artisan Sweet Pepper Provolone Pork Sausage
1/2 lb linquine pasta, dry
extra virgin olive oil cooking spray
1/4 cup extra virgin olive oil, divided in half
1 lrge sweet yellow bell pepper, cut into 1/2″ cubes
1 tsp garlic, minced
8 oz asparagus spears, blanched 2 minutes, drained
1/3 cup  sun-dried tomatoes, thinly sliced
8 oz cherry tomatoes
8 basil leaves, thinly sliced
1 tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp black pepper, freshly ground
1/2 cup low sodium Parmesan Cheese

Cook the linguine according to package directions, reserve 1 cup of cooking liquid.  Drain, rinse, set aside.
Meanwhile in a large skillet coated with cooking spray, brown the sausages over medium high heat turning frequently for 10 minutes.  Slice links on the diagonal.
Use the same skillet, (wipe with a paper towel first) coat again with the cooking spray, add 2 tbsp of olive oil, place on medium-high heat.
Saute the peppers for 1 minute, add the garlic and asparagus spears and saute an additional minute.  Toss in the sun-dried and cherry tomatoes for one more minute.  Add the sliced sausage pieces toss, then the cooked linguine, coat with the remaining olive oil, pasta cooking liquid and heat through tossing together for 2 minutes.
Finish with the basil, lemon juice salt, pepper, and fold in the parmesan cheese, lower heat and finish cooking for about 2 more minutes.   Serve immediately.

Andouille Kabobs with Pineapple, Peppers & Mustard Marinade Recipe:

Serves: 6
Prep & Cook Time: 15 and 10
12 oz Kayem Artisan Andouille, cut on the diagonal ¾” thick
1 ½ cups pineapple chunks, ¾” thick
1 ea red onion, small, cut into 1” chunks
1/2 ea green bell pepper, cut into 1” chunks
1/2 ea red bell pepper, cut into 1” chunks
extra virgin olive oil cooking spray
1 tbsp Dijon mustard, whole grain
1 tsp Tabasco sauce
1 tbsp cider vinegar
1 tbsp lemon juice, freshly squeezed
1 tbsp water
¼ cup extra virgin olive oil
¼ tsp salt
¼ tsp black pepper, freshly ground

Pre-heat grill to medium-high.  Will need 6 skewers.

Thread the sausage, pineapple, onion, peppers, alternating each ingredient, onto each skewer. Lightly coat with the cooking spray. Avoid crowding.
Mix the mustard, Tabasco, vinegar, lemon juice, water and olive oil together in a small bowl. Season with salt and pepper.
Grill the kabobs uncovered over medium heat for 4 to 5 minutes, turning to cook on all sides, brush with marinade and finish cooking for an additional 4 – 5 minutes.

The mustard marinade is versatile and will work with any of the Kayem Artisan flavors.  Grill  with mushrooms, grape tomatoes and zucchini for another meal idea.

Serve kabobs over your favorite rice side dish.

Pineapple & Bacon Lettuce Wrap Recipe:

Serves: 4
Prep & Cook Time: 15 and 15

12 oz Kayem Artisan Pineapple Uncured Bacon Pork Sausage

Olive oil cooking spray
1/3 cup sweet orange marmalade
1/3 cup pineapple juice
1 1/2 tbsp low sodium soy sauce
2 tsp grated ginger root
1 tsp white wine vinegar
1/4 tsp ground black pepper
1 tbsp canola oil
1/4 cup grated fresh carrot
1/2 red bell pepper, thinly sliced
4 cups cooked Japanese Soba noodles, (per directions)
3oz  fresh snow peas, blanched, (thinly slice a few of the snow peas to use a garnish)
4 large leaves Boston lettuce
1/8 cups dry roasted peanuts, chopped

Brown sausages over medium heat in a skillet coated with cooking spray. Turn every few minutes to evenly brown for 10 – 12 minutes.
Combine the marmalade, pineapple juice, soy sauce, ginger root, vinegar, black pepper and oil in a small mixing bowl to make the dressing.  Whisk well.
Transfer the cooked Japanese noodles to a medium mixing bowl.  Add  the carrots and red pepper strips;  pour in 1/3 cup of the dressing.  Toss well.
Slice the sausage links on the bias.
To assemble, set up four plates with a lettuce leaf on each.  Evenly divide the marinated noodles on top.  Arrange the sausage slices and snow peas  around the noodles.   Garnish the noodles with thinly sliced snow peas and top with the peanuts.  Serve immediately!

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