5: Sausage from Schreiner's Fine Sausage
They come from Spanish and English culinary traditions. They come from South African and Cajun gastronomy, from Portuguese and Italian. They are Bangers and Boerwors, Brats and Bologna, Chorico and Chorizo. They are certainly hotdogs, and most definitely wieners. They are hot or mild, smoked or fresh, and they are sold by the sandwich or by the pound. They are eaten in restaurants from end to end of the Salt River Valley. They are meaty, handmade links from Schreiner’s Fine Sausages.
The story of Schreiner’s wide-ranging sausages began in 1955, before Elvis had even recorded "You Ain't Nothin' but a Hound Dog.' Hugo Schreiner founded the meaty operations. The Shiller purchased the business in subsequent yeras. “The location is the same as it was over 60 years ago,” a blurb on the Schreiner’s website reads, “right down to the red-and-white paint.”
Many things about Schreiner’s haven’t changed, including shaping the sausages by hand
What has changed, though, as the shop’s esteem has grown, are the kinds of sausages they make, their volume and their reach.
Hugo Schreiner likely could not have foreseen his shop would one day encase maple-bacon-blueberry or pistachio-fig sausages. He probably never could have predicted that his roadside plant would fill spicy beer links. And the chicken-enchilada sausage bunned with tortilla chips on a telero roll at Chase Field? Perhaps nibbled down the third base line? Maybe during late innings in October? You can bet that this creation never flitted through his waking mind.
If you want, you can head to the heart of the sausage operation. Park at the Seventh Street location and bring your appetite, and you can eat links right from the source.
In many ways, Schreiner’s channels a bygone Phoenix. You see aprons and totally un-Instagrammable mounds of ground meat, blocks of unappetizing cheese and fair prices, smiles and genuine hospitality, and the red and white of the squat timeworn building, as faded as memories of the 1950s.
But on the other end, Schreiner's can re-animate past eras.
The place will make you sausages from your old recipes. Say your grandparents, who link your family line to any one of the six sausage-making continents, happened to hone a sausage recipe over the years that to remember gives you nostalgia or chills. Maybe that’s a Sicilian link with fennel seeds, boiled weisswurst from Bavaria, or fire-red Lap Cheong from China. Given the old recipe, Schreiner’s will craft that sausage for you.
Schreiner’s channels Phoenix's past. Schreiner’s channels the present. For then and now Schreiner’s is a Phoenix Essential.
Schreiner's Fine Sausage. 602 North 7th Street; 602-265-2939.
Tuesday to Friday 9:30 a.m. to 5:30 p.m.; Saturday 9:30 a.m. to 3:30 p.m.; closed Sunday and Monday.
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6: Tasting Menu from Different Pointe of View
5: Sausage from Schreiner's Fine Sausage