We are Lucky

26 years ago I moved here and didn't know anyone. One woman who lived here knew a childhood friend of mine. She told me "Go meet Jamie". I was a vegetarian at the time but when I walked in and saw handsome Jamie in his beautiful shop, with his gorgeous wife and stunning daughters and sons working behind the counter I thought, "What could be bad?" I asked how do I cook meat? He didn't shame me although I turned red with embarrassment anyway. He spoke to me like a great teacher or good doctor might. This was the beginning of a wonderful friendship and a love affair with the City of Woonsocket which is full of sincere honest and friendly people. I wasn't in Kansas anymore, I had landed in OZ.

Friday Jamie Sullivan of Shaw's Meats, North Main Woonsocket fixed us up a bag of his favorite brand of Saugy's (he carries 4 brands!) and they were terrific. I thought they tasted a bit like cloves. They were delicious on my sourdough multigrain rolls with Guilden's mustard and price rite sauerkraut. We also bought a "Walt Whitman" sampler (my poetry joke about Whitman chocolate sampler) of items Jamie's crab salad, pulled pork and eggplant lasagna, all made by Jamie himself. Like Paul Newman out grossing his films with salad dressing sales, Jamie is selling more of his specialty homemade foods than his meat which is always extraordinary. Everyone wishes they lived here in Woonsocket RI so they could go to Jamie's. We always offer to bring the Christmas roast and all the meat needed for any BBQ and party ---because we know we are so lucky and nothing else compares to the quality and freshness. We are spoiled!

Saugys have been a Rhode Island contained phenomenon since 1869. In the late 1800s Saugys was a staple of the old Canal Street provisions district located at 274 and 285 Canal Street. In 1914 at the age of 12 Leo McCaughey, grandfather of the current owner started working for the Saugy brothers driving a horse-drawn wagon along the cobblestone streets of Providence. Leo later became a salesman for the company, then President and CEO. Saugys are still made much the way they were in days gone by, with quality ingredient and the familiar snap. Saugys are available for all backyard barbecues and tailgate parties throughout New England.

Alphonse Saugy started the company, and it was a staple of the old Canal Street provisions district in Providence, RI for decades. Leo McCaughey was a teenager when he started working for Saugy in 1912, driving a horse-drawn delivery wagon. To say he worked his way up is an understatement; Leo later became a salesman for the company, then the president. During World War II, Alphonse Saugy shut the place down because he couldn’t get the high quality meat that he needed. Leo, along with Adam Leips and Ludo Spangenberger, reopened Saugy on June 7, 1944. In 1971, Saugy moved from Canal Street to 30 Cross Street in Providence. It was a nostalgically measured move on Leo’s part, since he was born on 20 Cross Street. Saugys are homegrown and Rhode Island-contained phenomenon, although they do ship nationwide, largely to transplanted Rhode Islanders.
For over 135 years Saugy Franks have been a Rhode Island tradition and New England favorite. Utilizing a family recipe consisting of all natural ingredients that has been passed down from generation to generation. The Saugy Frank is unequaled in its appearance, texture and flavor.

At the early age of fourteen, Mary O'Brien dreamt about taking Rhode Island's famous natural casing German style Frankfurt far beyond the Rhode Island border. A quarter century later she got her chance. Taking the reins of her family's 135 year old company.

Mary quickly decided that with today's manufacturing technology, the famous hotdogs could be produced at greater volume without sacrificing quality. Finally, customers in other state could enjoy what loyal Rhode Islanders have enjoyed for years. She also felt that the customers who enjoy Saugy Franks and Bratwurst (affectionately known as "Buckies") would also welcome new additions to the product line. Plans are under way to introduce a skinless version of the famous Saugy frank (July 2005) as well as a Saugy's Sauerkraut Relish and Hot Mustard. "Keeping a tradition alive is worth every effort when loyal customers continue to stand by a product that their families have been enjoying for years."