Fair and Festival Menu

You’ve had a sausage before. Maybe you’ve even had a good sausage. Now, it’s time to taste great.
Our Katahdin turn grasses, forbs, bushes, trees and hay into the smoothest, most naturally flavourful meat. We lightly flavour our sausages to complement this exquisite natural flavour, not overpower it like a bad potato chip. We’re so confident that this is the best sausage you’ve had on a grill, we recommend that you walk away with our sausage on a skewer—just your taste buds and our Sheepdog.

The Sheepdog

Our artisanal sausage, hand-made with ONLY the meat from our pasture-raised Katahdin sheep and lambs and our blends of herbs, spices and seasonings, on a locally-made brioche bun topped with onions caramelized in local maple syrup.

We prepare three types of classic lamb sausages for every event:

The Barbary Dog (Merguez)– perhaps the most famous lamb sausage, which grew in popularity as it migrated from Algeria to France and beyond, in a post-colonial diaspora. The Merguez is flavoured with a mild but intense spice blend from the Maghreb: paprika, cumin, coriander, garlic, anise, fennel, and red pepper. (*Low in sodium or salt)

The Classic Sheepdog (Fines Herbes)– a lamb sausage seasoned with the classic haute cuisine blend of tarragon, parsley, chives, and chervil—or the equivalent in native herbs from the farm. (*Low in sodium or salt)

The Riot Dog (Loukaniko) – a lamb sausage with the taste of the Mediterranean, seasoned with garlic, orange juice and zest, fennel, coriander, pepper, oregano, thyme …and a splash of maple syrup (okay, the maple syrup is definitely not Mediterranean). Versions of this lamb sausage have been popular across the centuries in the eastern Mediterranean, from Lucania to the Balkans. It also happens to be the name of the stray dog who joined the anti-austerity protests in Greece and was named runner-up to Time Magazine’s 2011 Person of the Year, The Protestor. (*Low in sodium or salt)


…and we supplement those with sausages crafted for specific events:

Haggissausage™ – prepared like haggis, originally crafted specifically for the 2023 Glengarry Highland Games, with love and oatmeal—but without the organ meats—and seasoned with onion, coriander, nutmeg, pepper and salt, just like haggis. (*Low in sodium or salt)

Omega & Alpha – a festive cranberry walnut sausage, full of cranberry sauce (a reduction of cranberries, orange zest and juice, honey, and cinnamon), walnuts, pepper, and cinnamon. (*Low in sodium or salt)

Honey Garlic – In years when both the bees and garlic do well, we produce a limited run of our favourite sticky combination—fresh from the field! (*No salt)


*A note on added Salt

Many people assume that sausages are high in salt—with good reason! Because salt was used as a preservative for meat in many cultures, early sausages were often high in salt content. With the introduction of large-scale meat processing, salt was also often added to the sausage recipe to ensure that the flavour came out. After all, ‘sausage’ comes from the Latin salsicus meaning “seasoned with salt”. Typically, a 100g processed fresh or frozen sausage would contain between 1/4 and 1/3 of your daily recommended maximum intake of sodium. Canadian targets for industry to reduce the sodium in sausages by 2025 called for 660 mg sodium per 100g product. That doesn’t sound like much, but it’s still more than 1/4 teaspoon of salt in each sausage!

We have committed to dramatically reducing the salt in our sausages. While most of our recipes include salt to make the flavour pop, we ensure that we keep the added salt below 140 mg per 100g sausage—the amount required to qualify as “Low in sodium or salt”. That is less than a ‘pinch’ of salt in each sausage.


Looking to take home our sausages for your own grill? By popular demand, we’ve brought back our take-home sausage option, ask us about it!

Fetch (a Sheepdog-with-a-stick)

Our artisanal sausages on a wooden skewer, it’s the best way to taste the full, unadorned flavour of the best grilled sausage you will ever eat. Gluten-free (don’t eat the stick).

Lamb Kebab

Enjoy the exceptionally smooth, mild flavour of our lamb, in a rosemary and Za’atar rub (a blend of thyme, cumin, coriander, sumac and/or sesame), grilled to perfection on a stick—with a complement of seasonal local vegetables. Gluten-free (don’t eat the stick).


Dominion City Seltzers

Berry Whip and City Citrus: City Seltzers are naturally calorie and sugar-free.