Bovine And Swine sausages review

Disclosure: this quartet of sauces was sent to us directly by Bovine And Swine for free, for review purposes.Our thoughts below are our own.

There’s an old joke about two things you should never see being made: laws and sausages. The latter of course coming from the fact that sausages have long been a goto product for suppliers to easily offload cheap cuts and filler. That’s as far from the case as can be here.

When it comes to these sausages/hot dogs from Bovine And Swine – I’d love to see them made. This is a product line crafted by chef-driven care. Indeed the Jackson Hole Wyoming based brand is the work of fine dining chef Joel Tate. There’s an obvious attention to detail and quality that’s apparent the moment you open the packaging (the sausages ship vacuum sealed for freshness).

The full range at the time of writing currently comprises:

• Andouille
• Beef Snack Sticks
• Black And Blue
• Jalapeno Cheddar
• Garlic Knackwurst
• Natural Cased Beef Hot Dogs

As mentioned above, we received a small sampling of the lineup courtesy of the company and our standout favorite was the beef snack sticks. Regardless of the free sample, I can hand on heart say these are hands down the best beefy snack sticks I’ve ever tasted. Nothing else comes close to these – nothing. I’d eat them noon and night if my doctor would agree to such a diet.

Both the regular and jalapeño varieties have a subtle earthy back note of mustard and a pleasingly sharp kick of acidity that keeps a lid on the fattiness. The finely ground texture of the meat and thin casing make these an absolute pleasure to eat. Seriously, these are absolutely fabulous.

Also worthy of your time and money are the all natural hot dogs which are are giddily over sized. As you’ll see in the below pictures, even using hefty and hearty hoagie rolls the dogs peek out from either end. These aren’t your average shabby and small dogs.

And it goes without saying, there’s eminent quality here. The natural hot dog casing has a vivid snap, while the flavor profile is relatively doesn’t veer into that familiar assault; you know the one, that one you’ll be tasting all day long and regretting. No, these are hot dogs for grown ups.

More challenging to get to grips with where the Garlic Knackwurst and Andouille sausage – purely fro the standpoint that each has a very assertive flavor, one you’ll want to keep in mind when using. The garlic variety lived up to their name (as you’d hope!) with plenty of punchy and pungent garlic. I used them in a variety of ways, one of my favorites was simply sliced alongside a Mediterranean salad and toasted pita:

The Andouille just screamed jambalaya to me, so that’s what happened one night. These were perhaps my least favorite of the bunch, featuring larger pieces of fatty chunks.

Stuart Melling

Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started Shop Smart to catalogue my adventures in the grocery store and kitchen.  Follow along on Instagram too!