The Secret of San Luis Sausage

Grace with Sausages


The making of sausages all through history,
Has always been a bit of a mystery.
It's better that way, the wise men said.
What you'd see if you watched it would fill you with dread.

They compared it to lawmaking, dirty and crude. They didn't want any of us to intrude.
With the promise of cover they'd do what they might. Throw anything in there, out of our sight.

Who knows what chemicals, adders, and so on, End up in the casings? That's not much to go on. It's time you all knew what was secret before. Let's pull back the curtain – a mystery no more!

And while we can't speak for another chef's mixture, San Luis can give you a clear, vibrant picture,
Of just how we do it, and why we're so sure,
That our sausage is tasty, and wholesome, and pure.

We start with the freshest, the leanest, the best. Very few sausages pass that test.
We flavor with spices, we sprinkle in herbs.
The final result is simply superb.

We may use an apple, an onion, some nuts.
We limit the meats to the premium cuts.
And that's a small sampling of what we have got. Here's an idea of what we have not.

We don't use meat trimmings; we never use scraps. We don't put in fillers to take up the gaps.
There are no preservatives, no MSG.
Nothing in there that you don't want to see.

We mix our own spices, we chop our own fruit. We care what we make and there's no substitute. But that's just a recipe, not the whole tale. There's more we must say if we're lifting the veil.

With everything else that you'll find inside,
Our sausages are filled with pride.
We put in integrity, excellence, love,
This last one, of course, we hold nothing above.


When San Luis Sausages get to your plate,
You're dining on food we've been proud to create. If you're happy, well fed, and feeling content, We've accomplished our goal one hundred percent.

So here's to great sausages, bursting with flavor,
In many varieties for you to savor.
And here's to our customers, a heart-felt Thank You! We know the secret and now you do too. 

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Showing Respect On National Pig Day

Piggy Buns

Showing Respect on National Pig Day

Oops! We missed it. March first was National Pig Day. And being the producers of pork sausages (among other varieties) we should be ashamed. We confess it's true that the celebration is actually in honor of living pigs – domesticated pigs like those pot bellied pets known for being clever and intelligent – but we figure that we also demonstrate appreciation for pigs by making the best darn sausages any pig would be proud to give his life for. What better way to show our respect?

National Pig Day is not an official “Day” which requires an act of Congress, but that doesn't make it any less important. In a world without pigs, where would we be? No footballs. No bacon (serious tragedy, that one). Ix- nay on the Ig-Latin-Pay.

Just think about how much we rely on pigs for our colorful expressions. If we had to substitute some other creature, what would we be left with?

A porcupine in a poke?
When koalas fly?
Can't make a silk purse out of a rattlesnake's ear? Like lipstick on a kitten?
Eat like a bobcat?
Sweat like a fruit fly?

No, no, no.

Now, getting back to sausages... just like pigs are versatile in providing imagery for our language, pork sausage is also versatile in the many ways it can be used. Obviously, it makes a delicious main course for dinner grilled or fried up on the stove. But pork sausage is also part of a country breakfast, a component of casseroles, stews, sauces, and stuffings, an ingredient in Italian meatballs, a topping on pizza, a filling for dumplings, an accompaniment to baked beans, and ... here's where we come full circle ... the wonderful secret inside of Pigs in Blankets.

So let's hear it for National Pig Day. March first may have passed, but there will be another one next year. In the meantime, we have a lot of respectful, appreciative, commemorative eating to do. 

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Bon Appetit Mr President

Presidents Cooking

Presidents Day is a time to think about our history and the men who have held the highest office in the land. They have been memorialized in the names of states and cities (Washington state, Madison, WI, Jefferson, MO), in styles of clothing (Eisenhower Jackets for the one he wore during WWII), and even toys (Lincoln Logs for the president born in a log cabin). We here at San Luis Sausage are especially interested in recipes that bear presidents' names. Here are a few examples: 

Washington Pie: We often associate Cherry Pie with George Washington... remember the cherry tree about which he could not tell a lie? But there's another pie named for our first president that you may not know about. It's a light custard pie similar to a Boston Cream, but it has additional layers of raspberry jam and is sprinkled with confectioner's sugar. This pie was named after George, but his wife had some famous recipes of her own. Martha Washington's Great Cake was a fruitcake that contained 40 eggs, 5 lbs. of fruit, and similar quantities of its other ingredients. Sounds like she was baking it for the entire revolutionary army. 

Apricots with Rice à la Jefferson: Before he was president, Thomas Jefferson held many offices including U.S. Minister to France. While in Europe, he discovered a type of Italian rice that he preferred over the Carolina rice grown here. It is said that he tried to smuggle some into the U.S. We don't know if he succeeded but eventually he was celebrated for his interest in developing an improved variety of rice when a chef at the famed Delmonico's Restaurant in New York City concocted a recipe for rice pudding with apricots in Jefferson's honor.  

Abraham Lincoln Cake: Abe's wife, Mary Todd, baked an almond cake during their courtship and marriage that Lincoln was reputed to have called “the best cake I ever ate.” Mary's recipe advised the chef to allow two days for the project because the almonds had to be blanched, peeled, and pounded into a paste the day before baking. Today, the cake can be made in one hour. 

And since we've mentioned Mrs. Washington and Mrs. Lincoln in discussing desserts later named for their husbands, we note that many First Ladies have exerted influence on White House menus, some even doing a bit of the cooking themselves. Eleanor Roosevelt liked to make scrambled eggs in a chafing dish. Mamie Eisenhower was known for chocolate fudge that became a White House favorite. Jackie Kennedy exuded good taste and brought a French chef to 1600 Pennsylvania Avenue. Lady Bird Johnson made her own Texas barbecue sauce and Pat Nixon made a hearty meat loaf. Michelle Obama's vegetable garden was the source of healthy meals and we have yet to learn Melania Trump's favorite dishes.  

With all the mythology and fascination that surrounds those families who have occupied the White House, let us not forget that just like the rest of us – even on Presidents Day – everybody's gotta eat. 

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