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Jul 16, 2013 04:57 PM

Whole Foods Sausage - any best and worst?

Whole Foods always has a pretty broad range of store-made sausages. I haven't tried them yet but I picked up the chicken chorizo and roasted red pepper and garlic sausage this weekend and am looking forward to trying them. Does anyone buy the sausage? Any bests and worsts?

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    1. In general I find a lot of their sausage tends to be dry due to lack of fat.

      6 Replies
      1. re: rasputina

        I am notorious for dry sausage, I thought it was just me. You'd think if they are using the same ground pork as other places it wouldn't be so dry but I had a pair of awfully dry and grainy bratwurst a few weeks ago. I assumed it was my fault, but maybe not.

        1. re: fldhkybnva

          Tacking on to what you said I think this thread is almost meaningless because even at my single store there is huge variation in the sausage. It seemed to depend on which person made it. The thin lamb merguez style was a favorite of mine as well but it seemed variable. In summary I wouldn't send anybody to whole foods for sausage specifically. Very hit/miss but my store may be more of an exception than the rule perhaps other stores have better consistency.

          1. re: e_bone

            I was told they use shared recipes but I guess there's still individual variation but I've found them similar across stores

            1. re: fldhkybnva

              Yes, I've lived in four states with Whole Foods and found the sausage to be fairly consistent, unlike the bakery department.

              1. re: rasputina

                Yea, the bakeries do vary widely but I guess that makes sense as compared to the other prepared foods.

            2. re: e_bone

              I finally spotted these merguez sausages at my local store and they are delicious.

        2. Our local store makes what they call something like Moroccan lamb sausage, which is merguez except that it, too, is lower in fat than what I've occasionally found elsewhere. Still awfully good, and one of the few things that make me head specifically for the store.

          1 Reply
          1. re: lemons

            I agree, I tried the lamb sausage last week and it's great.

          2. I've had the chicken, feta and spinach and they are pretty good. But, they are a little dry as mentioned here, because of the lack of fat.

            All in all, if you are looking for a healthy alternative to regular sausage, you should like them.


            2 Replies
            1. re: mcel215

              Have you found the pork sausage dry as well?

              1. re: fldhkybnva


                When I was in my 20's and 30's, we used to make pan sauteed pork sausage, peppers and onions. It was a fabulous and easy thing to bring to a potluck, family gathering, etc. And relatively inexpensive to feed to a family in the summer.

                Since then, my cooking is much leaner and more heatlhy.... with of course a special occasion. I aslo add hot pork sausage, pigs feet, salt pork and beef/pork bones to my Sunday gravy (mostly for flavor though).

                So, thus my buying the lean, chicken sausage. I believe it's dry, because there isn't any fat in it. WF's does spice it up with special flavors to make it taste good.

                But, to answer your question, no I don't find pork sausage to be dry at all.


            2. I like their spicy italian sausages. They are equally good grilled and smothered in onions as they are in a nice red sauce for pasta. I don't find them dry at all. The sweet ones are good too.

              I have tried a few of their speciality pork sausages as well as a great lamb/feta one. Maybe I been lucky but none of them have been dry.

              Their brats aren't bad but I am lucky to have a really good sausage place right down the street so I usually go there for traditional german sausage.

              2 Replies
              1. re: foodieX2

                I just googled trying to find the name of the lamb sausage I had. I couldn't find it but did find this. I bet this is why there is so much variety between stores. I wonder if mine has a seasoned "meister"?


                1. re: foodieX2

                  I had a mix of the mild and spicy Italian sausages in eggs this past weekend and I enjoyed them as well. The spicy wasn't very spicy at all if anyone is wondering.