The GOODS from Oyama Sausage Company

Vancouver, BC | Just when you thought the celebrating was over, the always “food enthusiastic” staff at Oyama Sausage have another festival to celebrate. January 17th to 20th is The Oyama Choucroute (Sauerkraut) Festival. Oyama’s very own delicious, Alsatian-style sauerkraut is fully cooked; all you do is heat it up. Oyama also has a huge selection of fresh, house-made sausages, smoked sausages and meats to serve alongside the sauerkraut. Add wine and beer recommendations from Liberty Wines and Granville Island Brewery and you have a wonderful meal! Chefs line up to enjoy house made choucroute, a favourite for many. With sausage, potatoes and great wine or beer, this is another dish that speaks to simple origins, like cassoulet and pot au feu. For a different twist on choucroute, pick up Oyama’s specially made corned beef, add some cheese selections, pick up bread from Terra Breads or La Baguette (now located inside the Market while they re-build) and voila! – you have the makings for a Rueben Sandwich that could quite possibly be the tastiest ever…

About Choucroute

Choucroute (or sürkrüt in Alsatian) is usually prepared in the fall after the cabbage harvest. It’s pronounced shoo croot; chou is the French word for cabbage and croute is the Alsatian pronunciation (spelled using French rules) for cabbage. The fermentation process takes atleast 4 weeks and can go much longer. And Oyama continues the traditional preparation using white wine to cook the cabbage. Afterwards the dish itself is made with sausage, different cuts of smoked pork, sometimes potatoes and traditionally uses Riesling wine.

Details

Granville Island Public Market | 1689 Johnston St. Vancouver B.C. | V6H 3R9
Telephone & Fax: 604-327-7407
Email: [email protected]
Web: www.oyamasausage.ca | Twitter

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The People

Owners: John and Christine van der Lieck

About Oyama Sausage Co.

We opened our store on Granville Island in the amazing Public Market in 2001, moving to Vancouver from the Okanagan, where we were in business for 15 years. The business is owned by John and Christine van der Lieck. John is a fifth generation master sausage maker from Europe who has worked all over the European continent and is a true master in the trade of artisanal charcuterie. Our background is German and Dutch. At varying times, we make over 400 products, from patés and terrines to salamis, to hams, prosciuttos and many other dry cured treats, to sausages (dozens of links – fresh and smoked), pork pies, sliders and snacks, taking inspiration from many different ethnic backgrounds. These products are handmade in our kitchen in Vancouver. Our wonderful products are made with Canadian inspected free range, organic or family farm raised meats (pork, beef, bison, duck, elk, chicken, turkey and more), with natural herbs and spices sourced from all over the world. We carefully source all our ingredients, only the best will do! You will find many of our products in many of Vancouver’s fine restaurants and eateries.