Our house-made cassoulet dishes will be available from Thursday Nov 19th to Sunday Nov 22nd.
Originating in the south of France, cassoulet is a rich, slow-cooked stew perfect for cool winter nights. Each cassoulet dish includes braised lamb, salted pork and white beans in a thick savoury sauce (serves 2). Classics such as Toulouse sausage and Duck Confit are available as well. Reheating instructions provided.
Boudin Noir and Morcilla Are Back on Halloween Weekend
(a fitting dish on the “spookiest weekend” of the year!)
At Oyama Sausage Co., the arrival of cooler weather means the return of two of our most beloved seasonal sausages. Boudin Noir and Morcilla are back, and our first batch of the season will be available Thursday, October 29 through Sunday, November 1 at our shop in the Granville Island Public Market.
Both sausages are classic examples of European blood sausage traditions, deeply savoury and richly flavoured, and perfect for the hearty, comforting meals that autumn calls for.
Boudin Noir
A traditional French blood sausage, known for its smooth texture and rich, savoury depth. Our Boudin Noir is beautifully seasoned and pairs wonderfully with apples, potatoes, or caramelized onions.
Morcilla
Spain’s famous blood sausage, Morcilla is bold and aromatic, seasoned with spices that give it a distinctive character. It is excellent grilled or pan-fried and served alongside beans, roasted vegetables, or crusty bread.
Both varieties are packaged in packs of four sausages.
Available All Winter Long
These sausages are only produced during the colder months. Throughout the season, we’ll be making fresh batches on the last weekend of every month from October through April, so there will be plenty of chances to enjoy them before they disappear again in the spring.
Pre-Orders Recommended
These sausages are always popular, and quantities are limited. Customers are encouraged to pre-order in advance to reserve their packs, either through our online order form here, or by contacting our store at 604-327-7407.
