started the company, and it was a staple of the old Canal Street
provisions district in Providence, RI for decades. Leo McCaughey was a
teenager when he started working for Saugy in 1912, driving a
horse-drawn delivery wagon. To say he worked his way up is an
understatement; Leo later became a salesman for the company, then the
president. During World War II, Alphonse Saugy shut the place down
because he couldn’t get the high quality meat that he needed. Leo,
along with Adam Leips and Ludo Spangenberger, reopened Saugy on June
7, 1944. In 1971, Saugy moved from Canal Street to 30 Cross Street in
Providence. It was a nostalgically measured move on Leo’s part, since
he was born on 20 Cross Street. Saugys are homegrown and Rhode
Island-contained phenomenon, although they do ship nationwide, largely
to transplanted Rhode Islanders.
For over 135 years Saugy Franks have been
a Rhode Island tradition and New England favorite. Utilizing a family
recipe consisting of all natural ingredients that has been passed down
from generation to generation. The Saugy Frank is unequaled in its
appearance, texture and flavor.
At the early age
of fourteen, Mary O'Brien dreamt about taking Rhode Island's famous
natural casing German style Frankfurt far beyond the Rhode Island
border. A quarter century later she got her chance. Taking the reins
of her family's 135 year old company.