September 2018 at Oyama

As summer fades, the glorious colours and flavours of fall arrive!  Keep in mind the following events to celebrate the new season:

Labour Day Weekend – September 1st – 3rd

It’s the final long weekend of summer so we will be doing our last batch of Chili Cheese bratwursts and Southern BBQ Pulled Pork sausages.  And of course, we’ll be making lots of other sausages and smokies that are great for the grill – enjoy the outdoor cooking season while it lasts!

First week of September – Back to school September 4th

With hungry kids going back to school, we make lots of cold cuts perfect for lunches including a few special treats to make the transition back to the classroom a little less painful! Pepperonis and other snacking sausages are a great source of protein that travels well and a good time saver when packing lunches!

Oyama Garlic Fest – Thursday September 13th – Sunday 16h

Can you ever get enough Garlic?!! This is the event for those who don’t think so!  On this weekend, we put garlic in almost everything – smokies, sausages, bratwurst, and chorizos! It is also one of the few times in the year we make our Red Garlic Salami. Bring your breath mints!

Oktoberfest –Friday, September 21st – Sunday, September 30th


Two weekends for celebrating sausage, pretzels, and beer!  For this little party which started in Bavaria about 200 years ago, we will be selling traditional German pretzels and mustards to pair with your favourite Oyama Sausages.  There will be bratwurst, weisswurst, theuringer and lots more to put in a bun and cover with our home-made sauerkraut!  Prost!

Boudin Noir, first of the season – Friday September 28th to Sunday September 30th

In keeping with tradition, on the last weekend of every month during the fall, winter and spring, we make this famous French blood sausage, as well as its Spanish cousin, Morcilla.  Pre-order to reserve.