Masterlink Sausage and Meats

Specialties

We live and breathe sausage. We know everything there is to know about making it, cooking it, smoking it and flavoring it. As a family business, we instill a desire to only use the finest, freshest and highest quality ingredients. Dispelling the myths about the «mystery» of sausage, we only use the best cuts of meat in order to come up with the best sausage you will ever taste.

Be sure to pick up a couple packages of our Best Seller the «Portuguese Hawaiian»!

History

Established in 1964.

What began as a small local sausage plant in 1964, has blossomed into one of the premier sausage companies in Southern California. Established by Joe Demes with the idea of supplying local retailers with handmade sausage products, the company was bought by Randy Martin in 1993. Randy had been a sausage maker and butcher in the plant for 16 years and when Joe retired, he purchased the company with the idea of growing it beyond its local area.

Today, Randy and his son Joe, who manages the plant, produce more than 84 different raw, cooked and smoked sausage and meat products. They also sell fine cuts of meat and poultry to the wholesale trade.

The original Demes Gourmet is now Masterlink Sausage and Meat Co., a specialty sausage company which has literally mastered the fine art of charcuterie and today supplies food service, grocery and individual customers throughout the United States.

Meet the Business Owner

Randy M.

Business Owner

Established by Joe Demes with the idea of supplying local retailers with handmade sausage products, the company was bought by Randy Martin in 1993. Randy had been a sausage maker and butcher in the plant for 16 years and when Joe retired, he purchased the company with the idea of growing it beyond its local area.

Randy knew everything there was to know about sausage making, including how to repair the machines, buy the best ingredients and fashion new sausage flavors. Because he was so well known as a top sausage maker, he was approached by restaurants, retailers and meat companies wishing to have their products made by him.

His private label business burgeoned and some of his own, family-​recipe branded sausage and meat products were soon sold by grocers and distributors.

Today, Randy and his son Joe, who manages the plant, produce more than 84 different raw, cooked and smoked sausage and meat products. They also sell fine cuts of meat and poultry to the wholesale trade