Clearly, the suspect gluten is "free" because it's included in the price of the sausage. On the whole, I think I'd prefer to avoid it, free or not.(BTW, in many places link sausage includes a very high percentage of breading / grain content, so gluten free makes sense, even though it highlights that the sausage is less than 100% meat. Or "meat," as the case may be.)
any suggestions on what "gluten" is? i mean, we can all guess about 'fudge' but this isn't at all clear.
"Cold meat" is eastern Pennsylvanian for deli meat.
Post a Comment