SAN LEANDRO, Calif. (KCBS RADIO) – The story of Stuart Alexander, the Sausage King of San Leandro, has a lot to do with family.
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That's what I learned in episode two. Stuart's family legacy shaped him growing up just as much as his violence and erratic behavior.
The story of "The Sausage King" is a complicated one.
But for those unfamiliar, it's about how one well-known local sausage maker in a small East Bay city murdered three government workers seemingly out of nowhere nearly 22 years ago. The goal of this podcast is to try to figure out why and what – if anything – could have prevented it.
While the first two episodes focus on the origin of the crime itself and the Alexander family's dynamics, the third installment in the series focuses almost entirely on the product itself – the sausage. The sausage is almost as much of a character in this story as Stuart himself is, beloved as much as the man is reviled by the community.
Everyone I've spoken with has recalled the flavor of the sausage lovingly, and with an unmistakable nostalgia.
The wine-soaked and smoky fragrance seems utterly unforgettable.
To learn more about the product and the business of Stuart's factory, I spoke with one unexpected source in particular who knew both very well. I found this source through surprising means, although he was much closer than I could have imagined.
Then, I try to better understand the hoops Stuart and other sausagemakers have to go through in order to keep their businesses viable and within government regulations.
I couldn't have anticipated just how much attention the constant changing rules and details required. But if one was willing to work with inspectors from the U.S. Department of Food and Agriculture, which Stuart hadn't been, the tasks could be relatively simple to follow.
Listen on the Audacy App and wherever you get your podcasts.
If you haven't listened to the first two episodes yet, go back and do so before diving into this week's episode.
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