If you’re searching for an Italian sausage company in Kansas City, the most prominent is Scimeca’s Italian Sausage Company. Founded in 1935 and run by generations of the Scimeca family, this local business is widely recognized for producing traditional Italian sausages and other Italian-style meats in the Kansas City area. In addition to Scimeca’s, several other butchers, delis, and specialty grocers in Kansas City offer Italian sausage—either made in-house or sourced from regional producers. Below, you’ll find a thorough guide to Kansas City’s Italian sausage scene, including history, buying tips, comparisons, and frequently asked questions.
History of Italian Sausage in Kansas City
Italian sausage has roots in the waves of Italian immigration to the United States in the late 19th and early 20th centuries. Many Italian families settled in Kansas City, bringing their culinary traditions with them. Over time, these traditions became part of the city’s food culture, especially in neighborhoods like Columbus Park, known as “Little Italy.” Businesses like Scimeca’s Italian Sausage Company emerged to serve this growing community and have been family-run for generations. The company’s founder, Salvatore Scimeca, started making sausage using old family recipes, and the business expanded from supplying local families to restaurants and grocery stores throughout the region.
Notable Italian Sausage Producers in Kansas City
- Scimeca’s Italian Sausage Company: The most established local producer, Scimeca’s offers a variety of fresh and smoked Italian sausages, meatballs, and other Italian-style products. Their sausages are found in local grocery stores, Italian delis, and on restaurant menus across the city.
- Krizman’s Sausage: Located in Kansas City, Kansas, Krizman’s is a Central European-style sausage maker, but they also produce Italian sausage for local restaurants and retail customers.
- Local Butchers and Markets: Some butchers, such as Broadway Butcher Shop and Local Pig, occasionally make their own Italian sausage, often with a gourmet or artisanal twist.
- Grocery Chains: Larger grocery stores, such as Cosentino’s, Hy-Vee, and Price Chopper, carry Italian sausages from Scimeca’s and other regional producers, as well as national brands.
How Italian Sausage is Made
Traditional Italian sausage is made from ground pork, seasoned with a blend of spices such as fennel seed, garlic, black pepper, and sometimes red pepper flakes for a spicy variety. The meat is mixed with the seasonings and then stuffed into natural or synthetic casings. The sausage can be sold fresh, smoked, or cooked, depending on the style. Scimeca’s, for example, offers both mild and hot Italian sausages, as well as links and bulk sausage. The production process in Kansas City’s established sausage companies follows strict food safety guidelines, ensuring both flavor and quality.
Types of Italian Sausage Available
- Mild (Sweet) Italian Sausage: Contains fennel, garlic, and herbs, but little to no heat.
- Hot Italian Sausage: Similar to mild, but with added red pepper flakes or chili for spiciness.
- Bulk Italian Sausage: Sold without casings, ideal for pizza, pasta sauces, or stuffing.
- Specialty Flavors: Some producers offer versions with cheese, wine, or additional herbs.
How to Choose the Best Italian Sausage in Kansas City
When selecting Italian sausage, consider the following factors:
- Freshness: Look for sausages made locally and sold within a few days of production.
- Ingredients: Traditional recipes typically use pork, salt, spices, and sometimes a small amount of sugar or wine. Avoid products with excessive fillers or preservatives.
- Spice Level: Decide if you prefer mild or hot. Some brands clearly label the heat level.
- Casings: Natural casings provide a traditional texture and snap, but some prefer skinless or synthetic-cased sausages.
- Producer Reputation: Longstanding local companies like Scimeca’s are known for consistency and quality.
Where to Buy Italian Sausage in Kansas City
There are several ways to purchase Italian sausage in the Kansas City area:
- Direct from Producers: Scimeca’s sells directly at their production facility and at local farmers markets.
- Grocery Stores: Most major grocery chains carry Scimeca’s and other local or national brands in their meat departments.
- Specialty Markets: Italian delis and specialty grocers often offer house-made or imported Italian sausage.
- Online: Some local producers offer ordering through their websites for pickup or local delivery.
- Restaurants: Many Italian and pizza restaurants in Kansas City feature locally made Italian sausage on their menus.
Cost and Value
The price of Italian sausage in Kansas City varies based on brand, quality, and where you purchase it. Local, fresh sausages from companies like Scimeca’s typically cost slightly more than mass-produced national brands, reflecting the higher quality ingredients and small-batch production. Specialty or gourmet sausages at butcher shops may command a premium. In general, expect to pay a bit more for locally made sausage, but many customers find the flavor and texture worth the extra cost.
Common Problems and Solutions
When buying or cooking Italian sausage, some common issues include:
- Dryness: Overcooking can lead to dry sausage. For best results, cook sausages to an internal temperature of 160°F for pork-based sausage, per USDA guidelines, and avoid piercing the casing during cooking.
- Splitting Casings: Sausages may split if cooked over high heat. Try simmering in water first, then finishing on the grill or skillet.
- Fat Content: Some find traditional Italian sausage too fatty. Look for leaner varieties or drain excess fat after cooking.
- Spice Level: If the sausage is too spicy, pair it with a cooling side like polenta or a creamy sauce.
Comparing Local and National Italian Sausage Brands
Kansas City consumers can choose between locally made sausages like Scimeca’s and widely available national brands such as Johnsonville, Premio, or Aidells. Local brands often emphasize traditional recipes, use fewer additives, and offer a fresher product. National brands may be more consistent in size and flavor, and are widely available, but can include more preservatives for shelf life. For authentic Italian-American flavor and to support local business, many Kansas Citians prefer locally made sausage when available.
Food Safety and Storage Tips
- Always refrigerate fresh Italian sausage promptly and use within 1-2 days, or freeze for longer storage.
- Thaw frozen sausage in the refrigerator, never at room temperature.
- Cook sausage to an internal temperature of at least 160°F for pork, per USDA recommendations.
- Leftover cooked sausage should be refrigerated and consumed within 3-4 days.
Alternatives to Traditional Italian Sausage
For those with dietary restrictions or different flavor preferences, several alternatives are available in Kansas City:
- Chicken or Turkey Italian Sausage: Lower in fat, available from some local butchers and national brands.
- Plant-Based Italian Sausage: Brands like Beyond Meat and Field Roast offer vegetarian and vegan options with Italian-style seasoning.
- Homemade Sausage: Some home cooks make Italian sausage from scratch, using pork or alternative meats and custom spice blends. Local butchers may also grind and season meat to order.
Frequently Asked Questions
- Where is Scimeca’s Italian Sausage made?
Scimeca’s Italian Sausage is produced in Kansas City, Missouri. The company has been family-owned and operated since 1935, using traditional recipes. - Can I buy Scimeca’s sausage outside Kansas City?
Scimeca’s products are distributed to some regional grocery stores and restaurants, but their widest availability is in the Kansas City area. Check their website or call for specific locations. - What’s the difference between hot and sweet Italian sausage?
Hot Italian sausage includes red pepper flakes or chili for spiciness, while sweet (mild) Italian sausage emphasizes fennel and garlic flavors without added heat. - Are there gluten-free Italian sausage options?
Many Italian sausages are naturally gluten-free, but always check labels or ask the producer. Scimeca’s sausages do not contain gluten ingredients, but cross-contamination is possible in some facilities. - How should I cook Italian sausage?
Italian sausage can be grilled, pan-fried, baked, or simmered. Cook to an internal temperature of 160°F for pork sausage. Simmering first can help prevent splitting casings. - Is Italian sausage spicy?
Not all Italian sausage is spicy. “Hot” varieties are, but “sweet” or “mild” versions are not. Always check the label or ask if unsure.
Conclusion
Kansas City has a rich tradition of Italian sausage making, with Scimeca’s Italian Sausage Company as its most recognized name. Whether you’re looking for classic flavors, artisanal twists, or dietary alternatives, the city’s butchers, delis, and markets offer a broad selection. By understanding the types of sausage available, how they’re made, and how to select and prepare them, you can enjoy authentic Italian-American cuisine right at home. Supporting local sausage makers not only ensures great taste but also helps preserve Kansas City’s culinary heritage.