Secrets in Sydney - Sausage Queen Shares Traditional Secrets With Sydneysiders

By: Sara Grazia

As winter dawns and many of us run for the comfort and warmth of our heated homes, there is a movement of people embracing the winter chills and using this ideal climate to produce their own handmade produce.

Lead by Australia’s Sausage Queen and cured meats connoisseur, Sara Grazia, scores of individuals are learning the traditional Italian methods, techniques and processes involved in making their own preservative free salami successfully at home.

Sara Grazia salami making

2014 Good Food and Wine Show

It’s that time of year again when the Good Food and Wine Show rolls into town and passionate food lovers get to see the best of what’s on offer

For three days from 30 May to 1 June, Sausages Made Simple will be at the Melbourne Convention and Exhibition Centre showing off a selection of our sausage, salami and cured meat making wares.

New Course Dates Announced

Now that winter has well and truly arrived it’s time to book into one of our classes and make some tasty treats.

We have scheduled a range of classes in June, July and August. Join us and learn to make fresh sausage, Salami, Prosciutto, Pancetta and Capocollo.

We look forward to seeing you there!

Summer/Autumn Sausage, Salami and Cured Meat Course Timetable 2014

It's looking to be a very sausagey New Year

Our Summer/Autumn 2014 courses are now ready for booking. Book a place for yourself and get your hands stuck into some traditional sausage and salami making, or give something really tasty to someone special this Christmas with one of our Golden Ticket Course Vouchers.

We're back in the new year with all the regular favourites. There will be fresh sausage making, salami and more cured meats making. We will be running our practical master classes as well as our intensive workshop classes.

If you don't see the class you've been waiting for in a current timetable, panic not! We will be listing our winter timetable in January, which will include more of our curing classes not currently listed. (We need to wait until the weather is just right!)

Book a class today, and eat well tomorrow...

By: Sara Grazia

Sausages Made Simple



Summer/Autumn Course Timetable 2014


11th - Fresh Sausage Making Master Class - North Melbourne, 18:30-21:00


18th - Fresh Sausage Making Master Class - North Melbourne, 18:30-21:00

19th - Secrets in Salami Master Class - North Melbourne, 18:30-21:00

22nd - Fresh Sausage & Cured Meats Intensive Workshop - North Melbourne, 11:00 - 14:00


21st - Italian Cured Meats Master Class - North Melbourne, 18:30-21:00

22nd - Fresh Sausage Making Master Class - North Melbourne, 18:30-21:00

23rd - Secrets in Salami Master Class - North Melbourne, 18:30-21:00

*Our winter course timetable will be listed in January, and will include Prosciutto making

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


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>

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.

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




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.


Unique Foodie Courses

Winter Course Dates

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

Book on-line today..


Wiener Wisdom - Sausage Mail Jan2013

By: Sara Grazia


Welcome 2013!

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.

Coming Soon...

Online Bottega

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

You're all going to love this one. It's super simple and seriously tasty.
Cheddar, eggs and crusty sourdough are the perfect backdrop to mushrooms, spinach and crumbled sausage. It’s gourmet breakfast, all in one dish.
  • 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
  1. Butter a 13 x 9-inch (3 L) glass baking dish and set aside.
  2. 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.
  3. 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.
  4. 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.

Sausage Jambalaya

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


  1. Combine first six ingredients in a slow cooker. Cover and cook on low for 8 hours.
  2. Stir in prawns. Cover and cook on low for 10 minutes or until prawns are done.
  3. Serve over rice. Makes 8 servings.

Unique Foodie Courses

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

Book online today. <Click here to view available courses>

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