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.
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.
Saag’s built and moved into its current facility in San Leandro, California.
Saag’s closed its retail store and focused on growing its sales direct to retail and foodservice customers.
Saag’s introduced poultry sausage.
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.
Hormel Foods purchased Saag’s to expand its portfolio of meat products.
Saag’s introduced a line of “Naturals” poultry sausages.