In 1983, Chef Bruce Aidells couldn’t find the flavors he wanted in a sausage, so he made his own. Inspired by a traditional French sausage made with pheasant and apple, he created his original chicken & apple recipe by hand in his own kitchen. Then he took it out into the world, selling his hand-made sausages door-to-door to restaurants in Berkeley, California.
Chef Bruce continued using his creativity and imagination in coming up with even more unexpected flavor combinations - all made in small batches and with only the finest, all natural ingredients. They were such a hit, he eventually started selling them directly to folks at local farmer’s markets and grocers. Today, we’re continuing Chef Bruce’s legacy of creating some of the most unexpected flavor combinations in all our delicious sausages.