Welcoming Winter

It's the First of May and a month has passed since being named one of the "6 reasons to visit North Melbourne" by The Age. What can we say, we are happy to announce a second Secrets in Salami Making Master Class on 31st of May to accommodate extra salami making students.

 

The last week in April brought us some nice perfect salami making weather. I always delight in the cool temperatures and the rainy moments where you know that the crisp winter months are not far away. I also remember my wonderful winter in Italy a few years ago. 

 

For salami enthusiasts this sparks the fact that they need to get their gear organised and arrange to plan ahead the things that they would love to remake from the years before and maybe even try some new recipes. For the newcomers, we welcome you to our magical world where we transform the simplest of meat into delightful fermented treats for family and friends to enjoy. I always warn my students, that they can be sure to attract many people as new friends who claim they wish to help in the process of making the salami, but somehow tend to be available only at the time of tasting! I laugh at these thoughts and urge my students to insist the only tasters at the end are the helpers from the beginning.

 

I find this season a great excuse to get your family and friends together to make big batches of much loved recipes. If you feel inclined to take the tried and tested route, don’t forget that our salami and spice kits are full of flavour and are super easy to use, just by adding to your meat mix. We have had to increase production this year on our most popular Cacciatore packs and our Salame Piccante for the hot and spicy enthusiasts. I admit to being a lover of these lovely spicy mixes as they just make it very easy to make a few different recipes without the build up of spices at home. Fresh and simple has always worked for me and I love to pass these traditional recipes on.    

 

Check out our full stock of our latest recipes in store and get the winter months off to an exciting start. Doing it early enough in the season permits you to make a second, third and fourth batch so you will never run out!

Starter Culture - Salami Makings Secret Essential

salami starter culture

Introducing..... STARTER CULTURES for salami and cured sausage making.

Now, before you go into a crazed frenzy thinking that we're suggesting you fill your salami with chemicals, fear not!

  • Firstly - starter cultures come from a natural botanical source, no chemical enhancements.
  • Secondly - starter cultures are an amazing ingredient to use in your salami for a few reasons plus benefits.

Lights, Camera, Action - Postcards From Our Sausage HQ

sausages made simple channel 9 Postcards shoot

As some of you would have seen through our socials, we recently had an exciting afternoon filming a sausage making and salami segment with the channel 9 Postcards crew.

As to be expected with any sausage making experience, it was full of fun, mess and some delicious sausage tastings afterwards.

To see the full experience tune in:

Postcards, Channel 9, August 26 at 7:30pm.

It's Salsa Time!

By: Sara Grazia

Tomato Sauce Making

Tomatoes are in season for only a short time, but your passata can last you the entire year if made properly – without adding any preservatives!

Best of all, making your own passata is really easy to do. It’s so simple that we’ve written out the method for you. Should you forget halfway through the process, you can just pop back here and pick up from where you left off

Happy New Year - What a Big and Meaty Year It's Been!

By:  Sara Grazia

 

Happy Holidays from the team at Sausages Made Simple

2015 has been one of the biggest years in Sausages Made Simple’s history. We’ve reached a number of new milestones as well as opening the doors to our new Sausage HQ.

Here’s just a little summary of the year, of not only us, but you as well. We’ve heard from many of you throughout the year sharing your stories with us, showing off your salami, cured meats and fresh sausages with photos and video; which we’re looking forward to receiving again in the new year, along with new treats and treasures from all our meat processing newbies.

2015 Holiday Schedule

By: Sara Grazia

Happy New Year!

2015 has been a busy year here at Sausage HQ, we have:

  • taught more people than ever how to make their own fresh sausage, salami and cured meats
  • reintroduced our popular cheese making classes
  • sourced amazing products from around the globe and our Sausage HQ now stocks an even wider range of meat processing goods

    All this while renovating a glorious old building! So we will be taking a little break over the holiday period. Our last day of trade will be Thursday, 24 December 2015 until 16:00, reopening Monday, 11 January 2016.

    December 23, 2015 by Sara Grazia

    Say It With Sausage - Christmas Stocking Stuffers

    Sausages Made Simple - Christmas Stocking Stuffers

    Have a Christmas with a difference and say it with sausage!

    Need some Christmas shopping inspiration? Had enough of socks, underpants, pyjamas and the usual “please tell me you kept the receipt” Christmas gifts and stocking fillers. This could be the year to break that cycle and wake up and be greeted by something a little more…. sausagey on Christmas morning.

    December 12, 2015 by Sara Grazia

    Melbourne Cup 2015

    By: Sara Grazia

    Melbourne Cup

    On Monday 02 and Tuesday 03 November 2015 our retail store at 118 Ireland Street, West Melbourne, will be closed. Our online store will remain open to fulfil your sausage and salami making needs, noting that orders placed over this period will be dispatched on Wednesday 04 November 2015.

    We trust you have a safe and enjoyable Melbourne Cup Carnival.

    October 26, 2015 by Sara Grazia

    Father's Day All Wrapped Up For Under $50!

    By: Sara Grazia

    It's Christmas come early for dad...

    Father's Day is a day where we thank our father (or someone else special to us) for being awesome! Every year we're looking for something just a little bit different and special for our dad's, something he might not have but needs, something fun, or if all else fails - more socks!

    Getting Off the Salami Trail

    By: Sara Grazia

    One of the benefits of my working trips in Italy is that I get to travel to a lot of new and exciting towns, villages and small farmlets that you would not normal see when you’re on holiday.

    One of my favourite out of the way towns to visit in northern Italy is Bolzano. Nestled on the Italian and Austrian border, Bolzano is a small city of mixed cultures. Here you will find some of the best Italian flavours infused with traditional Austrian delicacies.