Saugys have been a Rhode Island contained phenomenon since 1869.  In the late 1800s Saugys was a staple of the old Canal Street provisions district located at 274 and 285 Canal Street.  In 1914 at the age of 12 Leo McCaughey, grandfather of the current owner started working for the Saugy brothers driving a horse-drawn wagon along the cobblestone streets of Providence.  Leo later became a salesman for the company, then President and CEO.  Saugys are still made much the way they were in days gone by, with quality ingredient and the familiar snap.  Saugys are available for all backyard barbecues and tailgate parties throughout New England.



     Alphonse Saugy 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.

     Mary quickly decided that with today's manufacturing technology, the famous hotdogs could be produced at greater volume without sacrificing quality. Finally, customers in other state could enjoy what loyal Rhode Islanders have enjoyed for years. She also felt that the customers who enjoy Saugy Franks and Bratwurst (affectionately known as "Buckies") would also welcome new additions to the product line. Plans are under way to introduce a skinless version of the famous Saugy frank (July 2005) as well as a Saugy's Sauerkraut Relish and Hot Mustard. "Keeping a tradition alive is worth every effort when loyal customers continue to stand by a product that their families have been enjoying for years."