Our Story
We are excited to be starting our sausage and charcuterie business South End Sausage! This has been a dream of ours for many years.
Making sausage and charcuterie has been a part of Morgain’s life and an ongoing passion for over two decades. As a young man, he made sausages with his parents, always working to perfect his families’ favorite recipes.
Ramona has been dedicated to cooking great food with regional products for years, and loves the fact that eating locally is beneficial to the environment and the local economy.
We are also locally raised, having known each other since we were 5 years old. Before there was a school on the South End of Salt Spring, our tiny kindergarten classroom was located in the “coat room” of Beaver Point Hall.
Cooking your Sausage
Cook or freeze your sausage by the date specified on the package. Frozen sausages are best eaten within 2 months. Fresh Sausages should always be stored at refrigeration temperature.
Whatever method you choose, it is important to ensure that your sausage is thoroughly cooked. An internal temperature of 160 degrees Fahrenheit or 71 degrees Celsius is recommended.
Our ingredients
Local, ethically raised meat and quality ingredients, made into great tasting sausages and charcuterie is what we do.
We’re dedicated to using ethically raised meat, from right here on Salt Spring Island and Vancouver Island. We enjoy supporting our local farmers who really care about their animals.
We source the freshest and most vibrant spices we can find and grow fresh herbs and garlic in our garden.
