Cara Nicoletti of Massachusetts is a fourth-generation butcher — who wants people to eat less meat.

Yes, you read that right.

For healthful and sustainability reasons, she hit on the idea to make sausages from certified humanely raised chicken and pork, that slyly and effectively includes vegetables.

In short, vegetable-forward yet meat-based Seemore sausages.

I had a chance to try samples of the four varieties: Broccoli Melt, Bubbe’s Chicken Soup, Loaded Baked Potato, and La Dolce Beet-A.

All were plenty juicy and flavorful, and in most of them, you can detect a bit of fibrous texture from the various cruciferous vegetables incorporated.

The Broccoli Melt blends together pork, broccolini, Monterey Jack cheese and pepperoncini, which gives it a nice zingy touch of pickle-like spice. Bubbe’s Chicken Soup is a mix of chicken, onions, carrots, celery, dill, and garlic for a homey taste.

Loaded Baked Potato takes pork and flavors it with potatoes, cheddar, carrots, and bacon crumbles for added smokiness. La Dolce Beet-A is unmistakably made with beets, given its magenta-red color. This pork sausage also is flavored with carrots, celery, garlic and fennel. It’s got a bit of natural sweetness from the beets, as well as a subtle earthy note on the finish.

The sausages average at least 20 percent fewer calories than regular sausages. Each has about 140 to 220 calories, depending upon the variety. The sausages also are slightly higher in potassium, iron, calcium, and Vitamins A, B, and C, because of the vegetables, which by the way, are fresh not dehydrated ones. The meat used is free of hormones and antibiotics.

Find the sausages in packages of four for $8.99 at Whole Foods.