By: Sara Grazia
Welcome 2013 and we are back for another explosive year of sausage making goodness.
This year we will be kicking off some new and exciting projects as well as adding new products to our ever expanding catalogue. The Sausages Made Simple team will also be on the move visiting those of you in rural destinations around the country sharing all our secrets and methods with you to get the most out of your fresh sausage and cured meats making throughout the year.
It’s going to be a very exciting few months here at Sausage HQ and we look forward to sharing the adventure with you.
By: Sara Grazia
Sausages Made Simple
Sausages Made Simple News
Italian Cured Meats Master Class
For 2013 we have introduced a new course for you to enjoy, our Italian Cured Meats Master Class. In this course you will learn the methods involves in producing your very own Capocollo and pancetta, ready to take home and dry. You don’t need to have any previous experience to participate in this course, although for a more in depth knowledge we do suggest you take part in our Cured Meats and Salami Making course.
This new Master Class focuses purely on the skills required to produce these meats successfully at home. You will get hands on in this practical course preparing your meats ready for use, mixing recipes right through to finally hanging your finished produce and waiting for the curing process to be complete.
Curing your own meats can be a very rewarding pastime when done correctly, and your friends and family are going to love coming to visit when they know what is going to be waiting for them on your kitchen table.
Why not book yourself into the course and enjoy the rewards for years to come. Gift Vouchers are also available for those wishing to purchase a unique gift for a friend or family member.
World Sausage News
Now that we are all officially back in the office, we have sausage related news flying around everywhere. Some good, some interesting and then there is just the downright bazaar and peculiar, all of which we’ll be sharing with you over the next 12 months.
- Canadian man mugged for his wild game fresh sausages.<Read article>
- Decoding your charcuterie plate.<Read article>
- Gibsonburg FFA annual sausage sale fundraiser begins.<Read article>
With our new website almost complete we will be officially opening our online bottega (Fresh food store) starting 16 January 2013. Here you will be able to scroll through all the fresh produce made by us at Sausage Made Simple and place an order.
There will be a range of freshly handmade sausages, ready for grilling, cooking or barbequing, in a variety of flavours, as well as our traditionally made, all meat terrine. All our fresh produce are preservative and gluten free, made by hand using traditional Italian recipes.
You’re going to love ‘em.
Secrets In Salami Making – The Book
To go along side our Sausages Made Simple – Fresh Sausage Making Book, we will soon be releasing our next ‘How To’ guide on salami making.
Keep your eyes peeled, it’s not far away!
The Breakfast Sausage Bake
- 1 tsp (5 ml) butter
- 12 oz (400 g) Italian sausages (about 3), casing removed and roughly chopped
- 1 lb (500 g) mixed wild mush-rooms, stems removed and sliced
- 8 green onions, white part only, thinly sliced (1/4 cup/60 ml)
- 3 cups (750 ml) lightly packed fresh baby spinach
- 4 large slices (1/2-inch/1 cm thick) day-old sourdough bread
- 6 eggs
- 3 cups (750 ml) milk
- 1/2 tsp (2 ml) salt and pepper
- 1 tbsp (15 ml) Worcestershire sauce
- Dash hot pepper sauce
- 2 cups (500 ml) shredded old
- Cheddar cheese
- Butter a 13 x 9-inch (3 L) glass baking dish and set aside.
- In skillet, melt butter over medium heat. Add sausage and fry, breaking up bits with a wooden spoon for about 5 minutes or until lightly browned and beginning to cook through. Spoon off any excess fat. Add mushrooms and cook, stirring occasionally, 10 minutes or until soft and beginning to brown and sausage is no longer pink. Add onions and spinach and stir until everything is mixed and glossy. Remove pan from heat and let cool slightly.
- Layer bread slices over bottom of dish. Spoon sausage mixture over bread. In a blender, combine eggs, milk, salt, pepper, Worcestershire, and hot pepper sauce and blend until smooth. Pour mixture evenly over sausage mixture. Top with cheddar cheese. Cover dish with plastic wrap and refrigerate for 8 to 12 hours.
- When ready to serve, preheat oven to 350 F (180 C). Uncover dish and bake strata for 50 to 60 minutes, or until puffed and top is crispy and golden. Let stand for 10 minutes before serving.
This dish can be served hot or cold. It requires a little bit of patience as it will be slow-cooked for 8 hours, it is definitely worth the wait however.
Sausage Jambalaya consists of spicy sausages mixed with seafood, chicken breast and a few other carefully selected ingredients. It's very simple to prepare and even better to eat.
- 2 onions, chopped
- 1 cup water
- 1/2 tsp. Cajun Seasoning
- 2 chicken breasts, cut into 1-inch cubes
- 6 hot Italian sausages, sliced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 large green chile
- 1 pound medium prawns, peeled & deveined
- 4 cups hot cooked rice
- Combine first six ingredients in a slow cooker. Cover and cook on low for 8 hours.
- Stir in prawns. Cover and cook on low for 10 minutes or until prawns are done.
- Serve over rice. Makes 8 servings.