This was my response to a friend who commented a few weeks ago on how wonderful it is to find someone who makes a decent sausage.
Edmonton, as of late, is home to new crop of very fine sausage makers: Steve Furgiuele of Fuge Fine Meat; Peter Keith and Will Kotowicz of the Secret Meat Club (and their soon-to-open Meuwly’s), and now sausage-makers Allan Suddaby and Eric Jalbert, who’ve partnered with Mike Forgie and Nate Box in Salz, a little Austrian/Bavarian beer and bratwurst joint at 10556 – 115 Street in Edmonton’s Oliver district.
I admire people who focus on one craft and hone it until it glows.
I met the exuberant Suddaby several years ago at Eat Alberta where he was leading a class on the finer points of sausage making; I’ve been a Suddabite ever since. You can read that backstory here.
I made that comment (in the text box) before I went to Salz. I am here today to exalt.
You can find out more about my experience at Salz by listening to my CBC review here, or by reading the web article at this link.
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