News and Events

January 2020 at Oyama

Happy 2020 from OYAMA!  The future is clear – we all need great food and excellent company this year!  With that in mind, we have a few special events this month…

Oyama’s Famous Sauerkraut FestThursday Jan 16th – Sunday Jan 19th

Our mouth-watering Alsatian-style sauerkraut is back for one weekend only.  The secret – soak it with wine, then throw in lots of spices and bacon!  To create a delicious choucroute for family and friends, add sausages, smoked pork chops and other favourites.  Pair with a crisp white wine!

Robbie Burns DaySaturday Jan 25th

For all ye Scots and Scotch lovers! Its Robbie Burns Day!  We will be making some Scottish classics including Haggis, black pudding, white pudding, and lots of bangers.

Pre-order haggis to reserve.

Chinese New YearSaturday Jan 25th

2020 is the year of the Rat. We understand the rat was the first of the zodiac animals to arrive at the party.  He just couldn’t wait to get to the good food!

This weekend, there will be great Asian-inspired sausages at Oyama for those who arrive early! 

First Boudin Noir and Morcilla of the yearFriday Jan 24th to Sunday Jan 26th

The French and Spanish blood sausages are back after a two-month hiatus. Call the store (604-327-7407) or email (orders@oyamasausage.ca) to reserve yours. 

December 2019 at Oyama

Game Weekend – Thursday Dec 6th – Sunday Dec 9th

Looking for something unique and tasty for you charcuterie boards – try our new Rabbit Rillettes, our Goose Prosciutto or our Spicy Wild Boar Salami (and dozens more!).   We bring out all our game specialties this weekend!


Christmas and New Year’s 2019

Every year we make special creations just for the holiday season. The full list is available here.

Starting Dec 15th our “Fast-Lane” service is open for preorders to bypass the regular counter line.  Preorder by email (orders@oyamasausage.ca), by phone (604-327-7407) or through our web order form found here.

 

November 2019 at Oyama

November 2019 at Oyama Sausage

Cheese and Sausage Fest – Friday Nov 1st to Sunday Nov 3rd

Time to treat your taste buds with some new cheeses.  Call it an experiment du fromage!  We bring it some new savoury cheeses for you to try. And, we make some delicious sausages with our favourite ingredient – cheese!

Simmering Sausage Weekend – Thursday Nov 7th – Monday Nov 11th

Each year we cook up our finest simmering sausages to keep you warm on those cold fall nights! Smoky and savoury – they heat you from the inside out!  Great in one-pot dishes such as cassoulet and choucroute.

Cassoulet Weekend – Thursday Nov 21st – Sunday Nov 24th  

Once each year we make our own cassoulet with roast lamb, salted pork and white beans.  Add duck confit, Toulouse sausage and a healthy dose of garlic butter to turn this into a savoury feast! Each cassoulet comes in an oven-friendly container and serves two.

Blood Sausage Weekend – Thursday Nov 28th  – Sunday Dec 1st

Our last batch of Boudin Noir and Morcilla for 2019.  Pre-order to reserve.