Spring Sausage Making Course Timetable 2013

By Sara Grazia:

We have been working extensively preparing this year's spring/summer sausage program. We've got it packed full of fantastic sausage making fun and games, courses, products and events, for all the family to enjoy.

To kick things off, our spring/summer sausage making courses are now available for booking. We have all the favourites back on offer as well as something  a little new and exciting.

To celebrate our 10th fantastic year of spreading sausage love across the nation, we're inviting you to roll up your sleeves, pull on a pair of gloves, and get your hands stuck into some bratwurst making fun in our Beer and Bratwurst Master Class. Whip up a batch of classic bratwurst as well as a tasty German Ale, and enjoy Oktoberfest 2013, Sausages Made Simple style.

This seasons courses include:

Fresh Sausage Making Master Class

Get hands-on and produce your own batch of fresh Italian sausages, under the expert guidance of Australia's Sausage Queen, Sara Grazia. <Click here to view course dates> 

Cured Meats and Salami Making Class

One of our most demanded classes. Discover the methods and techniques involved in successfully producing your own Italian salami and cured meats safely at home, full of natural flavour and preservative free. <Click here to view course dates>

Secrets in Salami Master Class

Roll up your sleeves and get your hands stuck in with this practical salami making master class. Discover curing secrets, traditional methods and techniques that have been mastered over centuries. <Click here to view course dates>

Beer and Bratwurst Master Class

To celebrate our 10th year of sausagey fun, we have introduced this latest sausage making master class. Get into the Oktoberfest spirit and learn to make your own Bratwurst and German Ale, in this unique hands-on master class. <Click here to view course dates>

All courses are now available for booking online or in store. <View all courses>

 

Wiener Wisdom - Sausage Mail April 2013

By: Sara Grazia

My isn't time flying! May is only one more night sleep away and then the salami party begins!

Yes that means rain clouds, wellingtons and woollen jumpers, but on the sunny side, you’ll be treated to tasty and succulent salami and other delicious cured Italian meats.

As many of you know, we love a good firm sausage here at Sausages HQ, and now is the ideal time for you artisan foodie producers to get things prepared and ready to go. If you haven't started already, now is the time to get those mincers and sausage fillers dusted off, greased up and ready for action. 

Get your hygrometers hanging from now to find the ideal curing space, and start getting your orders in for your salami casingscuring wrap sheetscuring net, and any other supplies you will need.

If you're not familiar with the process involved with salami making or curing meats and would like to give it go, we offer a range of reference materials as well as interactive and practical hands-on classes to help get you started.

Sausages Made Simple courses are the original and still the best.

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

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Cured Meats and Salami Making Classes

 

Join the Salami Party!

 

Our cured meats and salami making classes have kicked off this year with great success. There will be sausages hung up, ready for curing all over the country over the next few weeks. Why not join in the salami party and learn to make fresh and succulent produce of your your own? 

In our curing classes you will learn the methods involved in producing your very own salami, capocollo , pancetta, prosciutto and other cured Italian meats - ready for drying at home.

We offer practical, hands-on courses, where you will make the fresh produce yourself, which you will then hang and cure at home - as well as our interactive demonstration courses. All courses cover the process from meat, right through to hanging and drying. 
 
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 a 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.
 
These classes are ideal for beginners, hobbyist and even experienced professionals.

Our curing classes are currently available for booking and run throughout the winter months. Course dates for July, August and September will be listed shortly. <Book Online>

Queensland Classes in Fresh Sausage and Salami Making


Thank you Queensland!


We would like to thank everyone that participated in our classes. We had a fantastic time - I even learned a few new sausage jokes to add to my book.

You were all great students and it was a pleasure sharing my knowledge of traditional Italian sausage making with you. I look forward to seeing and hearing about how your sausage making adventures go. 

For those of you that missed out on our sausage and salami making classes this time, keep your emails active, and your Twitter and Facebook accounts on standby, we're coming back, and soon!

We are in the process of finalising dates, please register your interest in taking part in this class.

<Register your interest>
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Salami Making Essentials


Get the right stuff


To successfully produce quality salami and cured meats at home there are a few vital supplies that you will need.

Get the correct supplies from the beginning and avoid the disappointment of your cured sausages and meats from spoiling.
Hygrometers

Analogue and Digital Hygrometers.

Used for reading the temperature and humidity of the drying environment.
Sausage Fillers

Sausage Fillers

Used to simply and easily fill casings with your freshly prepared meat mix.
Salami Casings

Salami Casings

Fresh casing, dried casing, collagen stick casings. All very easy to prepare and use.
Curing Wraps

Curing Wraps

Used to encase your cured meats before netting, and hanging.
Salami Pricker
Used to 'prick' out any air bubbles trapped within the casing after filling.
Filling Funnels
A variety of sizes available for different sized machines. Make filling easy.
Mincing Knife

Mincing Knife

Stainless steel and Italian made. Self sharpening when used with a stainless steel mincing plate.
Mincing Plates - Salami Making

Mincing Plates - Salami Making

Stainless steel and Italian made. Used for getting a chunkier grind of mince, ideal for salami making.

Curing Net

Curing Net

Used to keep your salami and cured meats tightly bound while drying.
Netting Tubes

Netting Tubes

Available in different sizes, used to easily apply curing net

 

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Salami Making Made Simple

 

Salami Making Kit


This is a great recipe kit for those that wish to make and cure a small batch of their own salami and chorizo at home. We have enclosed all the necessary supplies that you are going to need to produce full flavoured smallgoods in the convenience of your kitchen.

Get the kids involved, the rest of the family and friends, and create some lasting memories, as well as some delicious fresh produce using our premixed spice recipes.

 

Using a sausage filler will help fill you casings tightly and firmly, as is required for producing successful salami and chorizo. 

If you do not have a sausage filling machine, you can view our available options here.

If you are making salami, don't forget you will need to invest in a salami mincing plate, a mincing knife, and a filling funnel that is 20mm diameter or larger.

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Unique Foodie Courses


Winter Course Dates


Our 2013 Autumn/Winter course dates are now available for booking online.

Book on-line today..

 

New Course Dates For Summer 2013

For the past few weeks we have been busy getting our new and fantastic Sausages Made Simple website up and running for you all to enjoy (and it's not quite complete yet... we still have a few more bits and pieces to come). 

While most of our team have been working tirelessly on the new site, a few others have been organising our 2013 Summer/Autumn course guide.  

We will be back next year with all the favorites, plus one or two new courses. Due to the popularity of our practical Master Classes this year (2012), we are happy to be able to offer you a range of dates of which to choose from for our Fresh Sausage Making, and Salami Making Master Classes in the new year.

Get your gloves on, slice and dice your meat, mix your recipes, fill your casings and then take it all home at the end of the session to enjoy with family and friends. We've made it as easy as possible for you to achieve great tasting results at home.

Courses are now available for booking, so jump onto our courses page and book a course for yourself, or as a gift for someone else.

Don't forget, gift vouchers are also available for majority of our courses.

Happy shopping and we look forward to seeing you in one of our sausage making classes very soon.

We have a new website!

Welcome to our new website!


We are happy to present our revamped Sausages Made Simple website.


Here you will find all the quality products and expert classes that you have come expect from us, and a few more new and exciting things to come!


Have any questions? Can’t find the product you are looking for? We would be happy to hear from you. Simply click on the ‘Contact Us’ link, or send us an email enquiries@sausagesmadesimple.com.au