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1933
George Saag set out to create authentic German specialty meats and sausages. Using old-world recipes in a small butcher shop in downtown Oakland, California, he perfected his craft and Saag’s quickly became a local favorite.
1954
Walter Mosle, a European-trained wurstmeister from Switzerland, bought Saag’s, but kept the name. With seven years of experience as an apprentice and journeyman in the European sausage business, Mosle applied his knowledge and expanded Saag’s offerings.
1978
Saag’s built and moved into its current facility in San Leandro, California.
1985
Saag’s closed its retail store and focused on growing its sales direct to retail and foodservice customers.
1994
Saag’s introduced poultry sausage.
2006
Saag’s concluded an extensive 18-month state-of-the-art upgrade of its production kitchen, including a computerized recipe management system, smoke house and sealed packaging room.
2006
Hormel Foods purchased Saag’s to expand its portfolio of meat products.
2008
Saag’s introduced a line of “Naturals” poultry sausages. | 
