Melbourne’s New Sausage HQ

Secret Sausage Business - Raising the Bar

By: Sara Grazia

As some of you may have worked out, over the past couple of months we have been busy redeveloping an historic Melbourne building into our new Sausage HQ.

Sausages Made Simple - The Beginning

Our new Sausage HQ will be the pinnacle of sausage making technology, flavours and all things mouth-wateringly scrumptious. We will be opening phase one of our redevelopment in just under a weeks’ time ready for the first of our 2015 courses. Our next phase – and to some the most exciting part of our redevelopment, will be opening in mid-April with our official opening at the beginning of May.


FREE Express Post Upgrade This Christmas

Rocket into Christmas 2014

By: Sara Grazia

Sausages Made Simple Retro Christmas

At Sausages Made Simple we're helping you get your gifts under the tree with time to spare this Christmas. We're offering you a FREE Express Post upgrade on all orders large or small.
No matter what you order, simply choose the standard post option at the checkout  and we'll prioritize your parcel to Express Post ensuring a speedy delivery. 
Now you can shop with confidence knowing your sausage and salami  goodies will be arriving down your chimney in time for Christmas. This offer is valid up until December 19th.

Gift Giving Just Got Exciting

Customise and Personalise your Salami and Sausage Making Gifts

By: Sara Grazia

At Sausage HQ we have a motto that's easy to remember... Keep It Simple!

That's why we are pleased to introduce you to our customised gift wrapping service. Simply click the 'add gift wrapping to my order' box at checkout, and let us know if you would like traditional Christmas wrapping or our very own custom Scooter Girl design.

Make gifting that much more exciting by adding a personal message, you write it and we'll print it! Add a unique and playful finish to all your gifts no matter what the occasion...

Salami, Pancetta, Capocollo and More - It's Tasting Time!

Salami Tastings and Happy Faces

By: Sara Grazia

Salami Tasting with Sara Grazia

If there’s one thing I love in the world, it’s making my own salami and cured meats, my second greatest passion is when it’s time for tasting all these homemade delicacies I’ve spent days preparing and months nurturing and curing.

Over the past week or so I’ve been busy doing final checks on all the produce I’ve made a few months back. You may recall my series of ‘From Rump to Rafters’ blog posts from when I processed the entire pig I was given for my birthday.

Since then, the salami has been taken down and…….eaten! I decided to make another batch so that I could share it, but alas, that batch was also snapped up and eaten pretty quickly. There was nothing left to do other than make up a third batch! I was planning on making some more salami for mamma anyway, so it seemed like the perfect opportunity to restock my personal supplies. Mamma has always used the same recipe for as long as I can remember, so that was going to be pretty straight forward. For my own stocks however I wanted to try a few different things, things I haven’t made in a while, so I picked a few recipes from my Secrets in Salami book at random and got started.

From Rump to Rafters - Day 2

A Traditional Family Adventure With Mamma and Co.

By: Sara Grazia


We hear about it everywhere lately, restaurants are offering it, top chefs are embracing it and everyone loves it Nose to Tail, Paddock to Plate name it what you like but this process is nothing new. From since I can remember my family has always processed food this way.

Its Day 2 of my traditional salami making and meat curing weekend. It wasn't quite the early start as it was the day before. This morning the sun is out and theres a cool breeze all in all the perfect weather for de-boning my pig and processing a pig.

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!

Secrets in Salami - A Master Class In A Book, Now Available In Paperback

By Sara Grazia:

Secrets in Salami is a master class in a book. Based on one of my most well attended classes, Secrets in Salami is a reference guide to those who wish to successfully produce their own salami at home. All natural, gluten free, preservative free, and with no nitrates or nitrites.

Based on traditional Italian methods and techniques that have been practiced and mastered over centuries, discover a hands-on journey full of tradition, flavour, succulence and memories. Whether you're a seasoned salami maker, or a first time producer, there will be secrets to learn, techniques to develop and methods to master. You will also discover the particulars required for your drying environment, which is essential for salami making success.

After months of preparation, and with the assistance of my Mamma, I am happy to offer the 2nd instalment to my ‘Made Simple’ series. With 132 pages of salami preparation, secrets, methods and techniques, I’ve also thrown in some recipes for you to try – a few family favourites as well as some popular artisan mixes.

This is a fully Illustrated book with live action pictures taken of Mamma and me making the annual batch of salami for the family from scratch, just as we do it every year – a tradition, I hope that lasts for many more years to come.

Secrets in Salami is a book about sharing the skills and knowledge involved in a rarely seen process. Indulge your curiosity and create a salami making tradition of your own with your neighbour, community group, friends or family, and help me maintain an historical food art for many more generations to embrace and experience.



By: Sara Grazia