Five Sausage Flavours From Around the World

With sausage, the seasoning opportunities are endless. No matter your preference, there is a flavour for almost every palette. The flavours are truly global, from Italian to Mexican. At Spragg’s we offer eight incredible grilling sausages, each offering something unique.

Mild Italian

Often used in pasta, on pizza or paired with vegetables like potatoes this mild sausage makes for a great meal any time of the week.

German Bratwurst

This pork sausage is a favourite in Germany. The name comes from the word Brät, which refers to the meat mixture that makes up the sausage.

English Bangers

These old-fashioned English sausages are seasoned with both sweet and savoury spices. The name comes from the sausage’s tendency to burst or “bang” open!

South African Boerewors

Boerewors is a traditional South African sausage. The name roughly translates to Farmer’s Sausage in English.

Spanish Chorizo

If you enjoy a little heat in your meat you’ll enjoy the red pepper flakes, cayenne and paprika found in our Spanish chorizo.

For our full list of fresh and cooked sausage, visit: https://spraggs.biolinks.ca

What’s your favorite sausage flavor? Join the conversation on Twitter or Facebook.

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It’s The (2nd) Most Wonderful Time Of The Year, Hunting Season

From November 1, carrying all the way through to Christmas, hunting season in Alberta is in full effect. During this season, Spragg’s Meat Shop opens its doors for wild game cutting. We welcome all hunters who follow the regulations, to bring their wild game to our Meat Shop located in Rosemary, Alberta for professional processing. To book in your animal, arrange drop off anddiscus processing details, please contact us directly. Wecut and process meat to your instructions for $0.80/lb, plus a $25 disposal fee.

We would like to note that it is the hunter’s responsibility to follow all regulations while transporting meat to our shop. Failure to meet these requirements will result in Spragg’s Meat Shop refusing to accept your meat.

For more information, visit our custom processing page.

If you have any questions, or to book your game in for processing, please contact us by phone or email. P: 403.378.3800 E: meatshop@spraggsmeatshop.com

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Spragg’s Perfect Pulled Pork Recipe

At Spragg’s Meat Shop, we belive that proper pork deserves proper recipes. This Perfect Pulled Pork recipe from Kevin and Amanda is tender, juicy, mouthwatering and absolutely delicious. Impress your friends with this slow roasted, seasoned and savory pulled pork.

Ingredients

• 1 (4-7 pound) whole pork shoulder (bone in with a layer of fat on the bottom)

Dry Rub

• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp cayenne pepper
• 1 tbsp salt
• 1 tbsp ground pepper
• 1 tbsp paprika
• ½ cup brown sugar

Brine Solution

• ½ cup salt
• ½ cup brown sugar
• 2 qts cold water
• 2 bay leaves
• 3 tbsp dry rub mix

Instructions

For the Dry Rub

• Mix well and store in an airtight container.

For the Brine Solution

• Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

Pork Shoulder Preparation

• Rinse the pork shoulder and place in a large container; pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.
• Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least an inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
• When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

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5 Reasons to Localize This Thanksgiving

There are few things more fulfilling than friends and family gathering after a hardworking summer, to share an autumn harvest feast. Thanksgiving is a warm occasion that we look forward to, year after year. We encourage localizing your dinner table this year by supporting local farmers and producers. Here are five reasons why buying and eating local is in your best interest.

1. Local food is better for you.

When food is imported from outside your local community, it sits on trucks, planes and in warehouses before getting to your plate. The shorter the time between the farm and your table, the less likely it is that nutrients will be lost from fresh food.

2. Local food is safe.

When you can drive past the field or pasture that your food comes from and can have belly-to-belly conversations with the farmers at the market, you develop a sense of trust and assurance by the transparency. Local farmers aren't anonymous and we take our responsibility to the consumers very seriously.

3. Local food supports local families.

Local farmers who sell direct to consumers cut out the middleman and get full retail price for their food. Each dollar you spend provides income for families in your community. We all have spending power. Cast your vote by supporting local family businesses.

4. Local food builds community.

When you buy direct from a farmer, you’re nurturing a connection between eater and grower. You will gain insight into the seasons, the land, and the food you eat. When buying from a local source, community members and their families are given the opportunity to learn about nature and agriculture.

5. Local food is an investment in the future.

By supporting local farmers today, you are helping to ensure that there will be farms in your community tomorrow. Local food systems result in reduced carbon emissions, cleaner air and water and farmland that is preserved for future generations.

Why do you support local? Join the conversation on Twitter or Facebook.

Spragg’s Meat Shop: the Real Story of the Three Little Pigs

Spragg’s Meat Shop has grown and developed significantly since it’s beginning, but, like most successful business ventures, it all started with a wish. In 2002, after working in the commercial hog industry for two years, Greg Spragg’s dream to raise pigs of his own had solidified. On Gregg’s birthday, his wife Bonnie gave him the gift that kept on giving. She surprised him with three little pigs, the first of many. By summer's end, Gregg and Bonnie had raised 75 pigs to market weight. 50 pigs were sold, leaving 25 for breeding stock.

By November 2005, Greg and Bonnie’s vision continued to grow as Spragg’s Meat Shop officially opened its doors. Expanding into processing allowed Greg and Bonnie to raise their hogs, process them and market their pork products all within Rosemary, Alberta. While Spragg’s Meat Shop is the main processing and retail outlet for Spragg’s free-range pork, you can also shop at the Farmers Markets and select grocery stores in Calgary and area.

Greg and Bonnie are proud of the pigs that they raise. They would never consider putting up a barn after seeing the benefits of raising hogs outside. When pigs are allowed to live and grow in a natural environment, they develop personalities and even attitudes.

Sunlight, fresh air and an open pasture does amazing things for the pork flavor. It tastes better knowing that the pigs were happily raised in a low stress environment. Spragg’s Meat Shop works hard to produce the best pork for you, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they did getting it to your table.

Interested in learning more about the Spragg family’s story? Follow Spragg’s Meat Shop on Facebook & Twitter.

How to Cook Spaghetti Squash 3 Ways

This fall support local by purchasing seasonal produce. For a quick and simple meal that the entire family will love, prepare a spaghetti squash with your favorite sauce and top with Spragg’s Italian Meatballs. Never cooked a spaghetti squash? Try it three ways!

In the Oven

Cut the squash in half length-wise and remove the seeds and pulp. You can either discard of the insides, or save the seeds for roasting! Put the two halves face down on a baking sheet. Place the baking sheet in the oven and bake at 375 degrees F for 45 minutes. Pull a few strands out and taste them, if you prefer them softer, cook a little longer.

In the Crockpot

Poke holes throughout the squash with a knife. Put the whole squash in a crockpot with two cups of water. Cook for 4-6 hours on low, depending on size. If you prefer your strands softer, cook the squash for another hour or two. Once it’s done, slice in half, scoop out seeds and pull strands with a fork.

In the Microwave

With the microwave method, you have two options. (1) Cut the squash in half as you would for the oven method, or (2) cook the squash whole. No matter which option you choose, place your squash on a plate or in a glass dish with a little water and microwave 10-12 minutes.

Which cooking method do you prefer? Join the conversation on Facebook & Twitter. 

To our Symons Valley Market Customers

Spragg's Meat Shop has closed its location at Symons Valley Market in the Calgary NW. We have decided to close this location so that we can better serve you at our 2 remaining locations. We hope that you will find us at the Calgary Farmers Market and the Market on Macleod. If you do not want to travel to the south of Calgary; we are pleased to let you know that you can find a selection of our pork products at Planet Organic and at Community Natural Foods. Both of these stores have locations in the NW of Calgary.

What do we have at our farmers market booths?

Our farmers market locations do vary a bit in what we sell and have in stock. At the Calgary Farmers Market you will find all of our free range pork products as well as Bowden Farm Fresh Chicken. When you visit Market on Macleod; you will see that we add beef and lamb to our selection. Saddleridge Beef is our neighbor here in Rosemary and all the beef is processed through our meatshop along with the pork. We have recently added Ewenique Lamb to our deli booth at the Market on Macleod. We also have a growing showcase of deli meats at the Market on Macleod; some of which are produced by us and others come from Valbella.

Check out our Online Store

We have implemented a new computerized inventory system and this also allows us to showcase an online store. Browse as a guest and see our different products and current pricing. Many of the products also have pictures with them so that you can get a better idea of what each cut is. You can place orders online to have your order ready for you when you visit one of our farmers market locations. Please note that these orders need to be in by Monday of every week for us to get it ready it ready and deliver to Calgary by Friday of that week.

To view our online store simply go to SPRAGG'S ONLINE

If you have any questions, don't hesitate to email us at meatshop@spraggsmeatshop.com

We also have wholesale options - contact us to get a special log in code to access current pricing and products within our wholesale system.

News

Newest locations to find free range pork from Spragg's Meat Shop
Planet Organic in Calgary and Edmonton
SPUD Calgary
Umami in Lethbridge