Vancouver, BC… Comfort food comes to mind with the cold and wet weather upon us –  and Oyama Sausage has the solution. January 23^rd to 26^th is The Oyama Choucroute (Sauerkraut) Festival.  Oyama’s very own delicious, Alsatian style sauerkraut is fully cooked, all you do is heat it up.  Choose from a huge assortment of smoked and fresh sausages, kassler, bacons and more to compliment your choucroute.  Add a selection of craft beers from Granville Island Brewery or a fine Riesling or Gewurztraminer from Liberty on Granville Island and your meal is complete!

A seasonal treat, many line up to enjoy house made choucroute. With sausage, potatoes and great wine or beer, this is another dish that speaks to simple origins, like cassoulet and pot au feu. And pop by Oyama Thursday Jan. 30^th – Sunday Feb. 1^st  for another round of delicious Boudin Noir – a delicate, super tasty blood sausage.  Try it gently cooked in a pan with butter, fried apples and served with mashed potatoes.  The ideal winter meal.

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 at least 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.

About Oyama Sausage
For five generations the family has been schnitzing and dicing, grinding and spicing to make the best sausages, hams and pates they can. Their passion is endless, their belief that good food balances body and soul. The store is on Vancouver’s very own Granville Island, #17, 1689 Johnston Street, Vancouver, BC or call (604) 327-7407.

Contact:
Sue Alexander, Alexander Ink Public Relations | 604-331-0907 | sue@alexanderink.com