Nova Scotia Island Journal: We know where our sausage comes from

In May 2011, after four years of life on McNutt's Island, we moved to Montreal. This blog remains, though, as a (sort of) daily record of our time on the island, and a winding path for anyone who would like to meander about among its magical places. For additional perspectives and insights I recommend Greg's book, Island Year: Finding Nova Scotia (2010), and my Bowl of Light (2012). I'll continue to post once in a while. If you do want to read this blog, one option would be to begin at the beginning of it (which is, as we all know, in blog-world, at the end), and read forward, concluding with the most recent entry. It's a journal, really, so it does makes more sense if you read it that way. But, you know, read it any way you like.

Sunday, November 29, 2009

We know where our sausage comes from

The d'Entremonts have turned some of their sheep island mutton into sausage, and last week we received a cooler filled with it. Some of the sausage is a hot spicy kind called Merguez.

They also sent us a non-spicy version which they have named Port Mutton. Its name is a play on the nearby town of Port Mouton (pronounced Port Mattoon), which got its name when a French expedition lost a sheep overboard in the harbour there four hundred or so years ago.

Vegetarians cover your eyes now. We omnivores are happy to know so much about our sausage, as you can plainly see.