Step Inside

So you’ve not only taken the time to subscribe to this newsletter but now you’ve gone to all the trouble of clicking to reach here. You deserve some real rewards for your effort and here they come! The insider tips. The behind the scenes low down. The scoop. Here are some of our lesser known deals, unsung winners and staff favourites that will make you a Sanagan’s Subscriber Smart Shopper.

Picnic Chickens

If we didn’t sell all of today’s hot rotisserie chickens, they become tomorrow’s cold Picnic Chickens. Look for them vacuum-packed in the deli department. They’re a steal of a deal.

Smoked Pork Chops

Cured and cold-smoked, this pork chop thinks it’s a piece of bacon. Fry em, grill em, bake em, broil em, put em under your saddle and ride to Utaanbaatar; these beauties offer endless affordable versatility. 

Goat

One of the most consumed meats around the world, we try to always have some Ontario-raised goat on hand. If you don’t see any in the window please inquire, we may have some shoulder, leg or ribs in the back.   

Shepherd’s Pie

All the convenience of straight from the freezer to the oven to the table with none of the chemicals or industrial flavours of supermarket frozen foods. Featuring equal parts beef, lamb and pork, topped with mashed potatoes enriched with butter and cream, these classics, in small or large, are what wholesome dining is all about. Guaranteed not to contain shepherds.

Porchetta

I don’t think Peter’s really costed this one out. The butchers put a lot of care into its preparation but it’s definitely on the cheaper side of the window. And a big porchetta is an effortless crowd-pleaser. Pork loin or belly wrapped with more pork belly, layered with Italianate seasonings. Just slow bake it, slice and serve. Così buono!

Fats

All butchers trim a lot of fat. But do they all melt them into lard, schmaltz and tallow? We do. And we sell them in 250ml tubs for next to nothing.  Up your frying and baking game with our all-local fat.

Dog Food

Made up of ground beef and lamb from the very same meats you see in the window, our dog food will make your pooch happy and healthy. According to the dog owners I talk to, it’s a great deal. Look for it in the freezer. If you don’t see — please ask.

Meat Your Salad

The Sanagan’s kitchen makes some truly tasty salads that are great on their own but why don’t you do what a lot of staff members do and Meat Your Salad? We can slice you a little bit of salami, roast beef or ham from the deli and you drop it right on the kale, lentils or beets. Meat Your Salad deluxe? Drop some pâté en croute onto your greens.

Dry Aged Beef Burgers

If you want to sample what time can do to a piece of beef, you can buy our beautiful dry-aged steaks or you can try our dry-aged burgers, at about ¼ the price. Given their popularity, it may seem like a bit of a stretch to describe our D.A.B.’s as an insider product but, as a dry-age gateway, they have a lot of secrets to share. 

Marinades

If you’re a fan of some of our classic marinated preparations like jerk chicken, Cuban bavette or souvlaki skewers, you can now buy just the sauces from our grab and go fridge and do your own marinating on whatever you like. Jerk your pork! Cuban your lamb! Souvlaki your bacon!

These are just a few samples of what Sanagan’s has beyond big steaks and chicken breasts. And, of course, there’s more. The best way to find out is to come on in and talk to the staff. We like talking about food almost as much as we like eating it. 

Beef, Pork, and Barley Meatloaf

There are not many dishes that shout “COMFORT!” much like meatloaf, are there? When the damp and cool fall weather penetrates your bulkiest sweater and runs a chill down your arms, you know it’s time to eat something warm and nourishing. Hearty soups fit the bill, as does a roast chicken. But meatloaf, that forgotten dish your mom used to make you eat on cool weeknights, can really warm you up, from your tummy all the way down to your toes. I usually make meatloaf with just meat, but I wanted to try something new, inspired slightly by the granddaddy of all meatloaves: the haggis. Much like haggis, I have bulked up this meatloaf with barley, a delicious addition which is rich in nutrients. You can omit it, but I feel like it gives the meatloaf an interesting consistency (not to mention lowering the cost per person)!

Ingredients

1 lb                         ground beef
3/4 lb                    ground pork
1 cup                     barley, soaked in water for 2 hours
1/2                         red onion, finely chopped
2 slices                  sandwich bread, diced
1/4 cup                 milk
1                             egg, whisked
2 tbsp                    HP sauce
2 tbsp                    Montreal steak spice
to taste                 salt and pepper
1/4 cup                 BBQ sauce

Method:

1) Bring a pot of water to a boil over a high heat. Drain the soaked barley and cook in the booking water until tender and fully cooked, about 45 minutes. Drain and cool.

2) Preheat the oven to 350°F.

3) In a small bowl, toss the bread with the milk. Let the bread soak up the milk (about five minutes), before mashing the bread into a paste.

4) In a large bowl, thoroughly mix the ground beef, ground pork, barley, egg, bread paste, HP Sauce, and Montreal steak spice. Season to taste. To check the flavour, cook a small tablespoon of the mixture in a pan or a microwave. Adjust the seasoning in necessary.

5) Line a loaf pan with parchment paper. Fill the loaf pan with the meat and barley mixture. Spoon 2 tbsp of BBQ sauce on the top and spread it over the surface. Cover the loaf with aluminum foil. 

6) Bring 3 cups of water to a boil. Place the loaf pan into a larger roasting pan, then pour the hot water into the roasting pan. This creates a "water bath", and the meatloaf will cook more evenly because of this. Place the roasting pan in the center of the hot oven, and bake for 1.5 hours or, using an internal thermometer to test, until the center of the loaf is 160°F. Take the loaf out of the oven and turn the heat up to 400°F. 

7) Remove the aluminum foil and pour the rest of the BBQ sauce on top of the meat loaf. Spread the sauce to cover the meatloaf, then put it back into the oven for ten minutes, or until the crust is caramelized.

8) Cool slightly, slice, and enjoy!