Oyama Sausage Co.’s Celebrating Cheese, Cassoulet and More This Month


The GOODS from Oyama Sausage Company

Vancouver, BC | Check out these November specials at Oyama Sausage Co. on Granville Island:

Cheese and Sausage Festival – Thursday, Nov. 1st to Sunday, Nov. 4th
The Granville Island shop will celebrate the diversity of flavours and textures to be enjoyed in both cheese and sausage, including handmade sausages made with cheese. The shop will also bring in specialty cheeses for the event.

Simmering Sausage Weekend – Thursday, Nov. 8th to Monday, Nov. 12th
Oyama will offer a variety of smoked sausages including Saucisse Vaudoise, Saucisson à Cuire, and Rheinlander, that are perfect for one-pot dinners.

Cassoulet Weekend – Thursday, Nov 22nd to Sunday, Nov. 25th
Oyama’s perfect recipe for this traditional French dish includes beans, pork, and lamb. Cassoulet makes a great dinner served with duck confit, French sausages, and garlic butter.

Blood Sausage Weekend – Thursday, Nov. 29th to Sunday, Dec. 2nd
Oyama will make one last batch of Boudoin Noir and Morcilla for 2018. Pre-order at orders@oyamasausage.ca to reserve.

Oyama Cassoulet Wine Pairing
An ideal pairing to this hearty dish is the Hester Creek Syrah Viognier, made in the traditional Rhone style but with enhanced aromas and flavours thanks to the addition of Viognier grapes. This earthy BC wine starts with aromas of violet, toast, and dried salami, which lead to a soft, bright, fruit palate. Round and full, it features black pepper and mineral notes before a lengthy finish with dark cherry flavours. You can stock up on Cassoulet at our counter starting on November 22nd. The Hester Creek Syrah Viognier is available winery direct, or at select private retailers.

There are 0 comments