- Jul 11, 2001
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I'm fresh out of mine, so they were on my shopping list yesterday when I made one of my periodic runs to my favorite local market, The Berkeley Bowl (I patronized them when they inhabited an abandoned bowling alley!). So, I saunter up to the meat department and look over the offerings of Saag's in bulk... "I'll take 3 of those, 6 of those..." That's the way it works there. I didn't notice my favorites. This has happened before, the display is complicated. I asked and was informed that (evidently) Saag's no longer produces knackwurst, which always came out on the label they'd slap on the package as "Garlic Sausage."
Dang! Double Dang!! After experimenting with all their other offerings I had settled on their knackwurst as for-me perfect. Not terribly intense or hot, perfectly flavorful, and apparently relatively low fat. After parboiling them I never saw much fat in the pan, practically none, whereas (for example), their Louisiana Brand Hot-Link Sausage would always bleed out loads of fat. I figured that even the knackwurst was not the healthiest of fare -- in recent times I have allowed myself one-a-week, with home fries on a weekend day.
I still like Saag's Louisiana Brand Hot-Link Sausage, still keep some in my freezer, but seldom eat a whole one. I carve off some into some of my recipes for some serious seasoning. They used to make "mild" and "hot" versions, and I'd opt for the mild, but nowadays they seem to only make the hot ones. OK, I don't eat a whole one anymore, well almost never. They are pretty hot.
OK, so now I can't get my favorite sausage of all time.
What sausages do you really really love?
Yesterday I asked the butcher about the fat content of the Saag's in the display and he said he might have something but suggested going to their website. I did last night and didn't see fat or fat calorie info for one or two. Also saw no mention of my beloved knackwurst, although there's a lot of stuff I have never seen at The Berkeley Bowl. A ton! I did notice that they're putting sodium erythrobate and sodium nitrite in their sausages, so I am thinking now I should maybe avoid Saag's entirely from now on!
Are there fantastically delicious sausages out there that don't contain sodium erythrobate and sodium nitrite?
Dang! Double Dang!! After experimenting with all their other offerings I had settled on their knackwurst as for-me perfect. Not terribly intense or hot, perfectly flavorful, and apparently relatively low fat. After parboiling them I never saw much fat in the pan, practically none, whereas (for example), their Louisiana Brand Hot-Link Sausage would always bleed out loads of fat. I figured that even the knackwurst was not the healthiest of fare -- in recent times I have allowed myself one-a-week, with home fries on a weekend day.
I still like Saag's Louisiana Brand Hot-Link Sausage, still keep some in my freezer, but seldom eat a whole one. I carve off some into some of my recipes for some serious seasoning. They used to make "mild" and "hot" versions, and I'd opt for the mild, but nowadays they seem to only make the hot ones. OK, I don't eat a whole one anymore, well almost never. They are pretty hot.
OK, so now I can't get my favorite sausage of all time.
What sausages do you really really love?
Yesterday I asked the butcher about the fat content of the Saag's in the display and he said he might have something but suggested going to their website. I did last night and didn't see fat or fat calorie info for one or two. Also saw no mention of my beloved knackwurst, although there's a lot of stuff I have never seen at The Berkeley Bowl. A ton! I did notice that they're putting sodium erythrobate and sodium nitrite in their sausages, so I am thinking now I should maybe avoid Saag's entirely from now on!
Are there fantastically delicious sausages out there that don't contain sodium erythrobate and sodium nitrite?
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