Praise be to Salz!

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.


Scroll for visuals.

complimentary spiced popcorn.
Loaded baked potato soup.
Sausage can be had on a platter, or in a bun.
Order at the counter.
Fresh bratwurst for purchase.


Author: Twyla Campbell

World-wide wanderer, CBC Edmonton AM Restaurant Reviewer, Member of Edmonton’s Slow Food convivium, oenophile, epicurean explorer and a freelance writer whose works have appeared in several magazines and newspapers including More, Above & Beyond, Avenue (Edmonton), Up Here, Northern Flyer, Opulence, City Palate, the Edible Prairie Journal, The Edmonton Journal, Slow Food Canada, Lifestyle Alberta, and on Slow Food Edmonton’s website. Grant MacEwan University (Professional Writing Program) Bachelor of Applied Communications Degree (in progress). I’m a Tweeter @wanderwoman10