Saag's Specialty Meats launches three pork sausages
June 3, 2010
by Meat&Poultry Staff
SAN LEANDRO, CALIF. – Saag’s Specialty Meats line of Naturals sausage has been extended by adding Smoked Pork, Calabrese and Andouille pork sausages and one breakfast link, Pork Links.
According to the company, Saag’s Naturals use custom spice blends and are coarsely ground and packed in all-natural casings.
Calabrese is a moderately spicy Italian style sausage with fennel and crushed red chilies. The flavor of Andouille is built around Cajun seasoning and naturally hickory smoked. Smoked Pork is naturally hickory smoked. Pork Link breakfast sausages combine sage and crushed red pepper.
“Our natural chicken sausages have been very popular among consumers looking for minimally-processed, fully-cooked sausage,” said Tim Dam, president,. “We saw a niche for pork sausage, beyond the breakfast link, because so many people are rediscovering pork and many chefs have renewed interest in the flavors only pork can add to a dish.”
Saag’s Naturals pork sausages are debuting at Bay Area independent grocers, Andronico’s, Mollie Stone’s, Lunardi’s, and the new Sprouts Farmers Market in Sunnyvale. Saag’s Naturals sausages retail at $5.99 to $6.99 for each 12 oz. package.