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What are you cooking today? Tell us about it


garyinfante Dec 17, 2012 04:58 PM

40 years ago, my Dad used to buy fresh pastas and Linguica sausage that he used in our spaghetti sauce from the Star Delicatessen on Castro Street in Mountain View California. They are long gone but I still remember the sausage which made my Dad's sauce unique. Anyone remember the Star Delicatessen and/or the linguica sausage and have any idea who used to make the sausage and where I could get some today? I have tried lots (Silva, Michaels, Gaspar, Neto) but none seem to be the same as I remember.


  1. Robert Lauriston Dec 17, 2012 05:36 PM

    It was probably Santos, which closed in 2000 after the owner murdered three USDA and state inspectors.

    2 Replies
    1. re: Robert Lauriston
      Melanie Wong Dec 17, 2012 06:03 PM

      Do you recall what made Santos linguiça unique? Top Dog used to sell them.

      1. re: Melanie Wong
        Robert Lauriston Dec 18, 2012 08:31 AM

        It was probably the illegal old recipe.

    2. Melanie Wong Dec 17, 2012 05:46 PM

      Have you tried Fernandes? It's my favorite but not easy to find. Here's more info and also a rec for Goularte's:

      1. g
        GH1618 Dec 17, 2012 05:50 PM

        Have you tried Taylor's (they are in Old Oakland)?

        1. rcspott Dec 18, 2012 08:57 PM

          My personal favorite was Moniz located at about 1900 International Blvd in Oakland. I don't know if they did wholesale or not. Like Santos they are now gone too. In the 70's people defended "their" Moniz or Santos Linguica like their first born. You could try Barcelos which was written up as something similar to Moniz. Have never tried it. They are located in Tracy and I believe still in business. If anyone has tried it please comment.

          Regarding your sauce, I don't think any wholesale producer has the guts to make it with the fat content they did back then.


          A 2008 article


          Fun read


          1. Robert Lauriston Dec 19, 2012 09:08 AM

            You might try Fatted Calf's.

            I think I've seen imported at Spanish Table.

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