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!

Sausages Made Simple At The Mordialloc Food, Wine And Music Festival

As the Melbourne Food and Wine Festival gets underway with an array of great tasting events to indulge in and experience, start your journey off at the Mordialloc Food, Wine and Music Festival this weekend (Sat 1st-Sun 2nd March). We’ll be there serving up some sausage making magic.

We’ve been invited to put on a fresh sausage making demonstration at this year’s festival. Our Sausage Queen, Sara Grazia will be at her barbequing best, whipping up a batch of tasty fresh sausages in the Chef’s Demo tent between 4:30pm and 5:30pm on Saturday 1st. Get in early and reserve yourself a front row seat, there will be tastings!. We can’t tell you what the recipe will be just yet, but we can tell you that it’s a good one (we mixed up a batch over the weekend just to be sure).

If you have nothing planned for the glorious weekend ahead, and fancy filling your belly with some sausages made simple and a glass of wine while relaxing with the family to a local band or two, then pop on down to Mordialloc and say hello. 

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

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>


Good Food and Wine Show 2013

By: Sara Grazia

It’s that time of year again… the time when the Good Food and Wine Show comes to town.

Sausages Made Simple will be at the show again this year, bringing you a range of fresh sausage, salami, and cured meat equipment and supplies. On offer we will also have our signature sausages and terrine that are sure to set your taste buds tingling.

If you live and breathe quality meat products, our range will present you with all options ‘gourmet’ and take you on a journey of culinary delights, so that you can enjoy making your own produce at home.

We hope to see you at the show rubbing shoulders with other foodies and wine connoisseurs alike. While you are at it, we would love to see you drop past our stall. This year we will be at stall ‘M9:A’.

If you are wondering what we have to offer and what makes us so special, you are not alone. Today we had a visit from the The Age representatives, who have shot a little video, showcasing some of the secrets of our sausage making and cured meat delights. Keep an eye out in The Age to see us in action.

The Good Food & Wine Show


Melbourne Convention & Exhibition Centre 7-10 June 2013



Melbourne Show Hours
  • Friday 7 June: 10am - 7pm
  • Saturday 8 June: 10am - 6pm
  • Sunday 9 June: 10am - 6pm
  • Monday 10 June: 10am - 5pm
Getting There


View Larger Map

Wiener Wisdom - Sausage Mail March 2013



By: Sara Grazia

My isn't time flying! February has already past and March has kicked off with burst. The Autumn doesn't seem to have arrived and the heatwave in the south continues (which means continual barbeques and fresh sausage making for another few weeks at least!).

Of course with the cooler weather comes salami making time! My favourite time of the year! the upcoming Easter weekend is one that is usually full of salami making preparation for me and my family. Checking machinery and counting casings and other necessary supplies.

If you've always wanted to make your own salami then check out the courses and book a place for yourself, and come and learn with me. If you cant make a course check out our Digital Sausage DVD, and we all need equipment!

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

Cured Meats and Salami Making Classes

It’s hard to believe, looking out your window at the continuous sunshine that the meat curing season is almost upon us. 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 cured Italian meats.
We will be starting our 2013 curing classes in March, with our cured meats and salami making class.
In this class you will learn the methods involved in producing your very own salami, capocollo and pancetta, ready for drying at home. This is an intensive course that covers 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 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.
These classes are ideal for beginners, hobbyist and even experienced professionals

Course Date: Starting March 2013, 6:30 -9:00pm <Book Online>

Queensland Classes 

It's been a busy start to the year for us so far, and things don't look to be slowing down. 
The team at Sausages HQ have been wrapping and mailing products  all over the world, we've been to visit our friends in New Zealand to share our sausage love, and now Queensland - we're coming to visit you!.

On April 22nd, we will be bringing our  'Fresh Sausage and Salami Making Intensive' course to Kitchen EssentialsTully QLD.
Throughout the lesson you will discover age old Italian curing methods, techniques, recipes (and of coarse a few secrets), as well as how to produce fresh sausages using fresh, natural ingredients. Best of all, everything we make during the class will be tossed onto the barbeque at the end of the evening for us all to enjoy. <More Details>

Enquiries can be made through Sonia at Kitchen Essentials (07) 4068 2211
Or Sausages Made Simple <Book Online>

Must Haves...

Digital Sausage

If you are unable to make it to one of our fantastic sausage, salami or cured meats courses, and want to give it a go yourself properly (in more detail than you can get on the Internet), then you can load up our digital sausage.
Our Sausage Making Using Traditional Methods and Techniques DVD gives you a comprehensive practical and theoretical knowledge to successfully produce tasty and succulent sausages and small goods easily at home.

Join our resident Sausage Queen, Sara Grazia, and enjoy the interactive learning experience from start to finish.
**We are offering free shipping on this product for the month of March, Australian Residents Only**
This is a must have for every sausage fan. <Buy Now>

Calabrian Salami Making Kit

Ever wanted to try making your own salami at home? well now you can simply and easily with our Calabrian Salami Making Kit.
This kit is a favourite with a majority of our customers, and it is now BACK IN STOCK!

It couldn't be any simpler. Enclosed in each kit is our Calabrian Salami and Chorizo pre-mix recipe sachets. Simply add the mix to your meat and mix well. We've also added some casings for you to fill and some specialised curing net to keep them tightly bound throughout the drying and curing process. In a few weeks time, succulent cured sausages for everyone to enjoy.

Unique Foodie Courses


Welcome the Digital Sausage

By: Sara Grazia 

Here at sausage head quarters we are always excited about sharing our love of the sausage…


We simply love them all, be they the biggest of bratwursts, the cutest chorizo, or the loveliest of loukaniko… but when it comes to the ingredients and how they have been prepared, we are extremely fussy, and second best simply won’t do.

Being purveyors of quality sausage making supplies and advocates of traditional Italian techniques, we’ve mixed things up a little with the assistance of some 21st century technology. We’re bringing our sausage making to your living room, kitchen, bedroom, garden shed and wherever else you may want to create your sausage.

We’d like to introduce you to the Digital Sausage,our instructional DVD ‘Sausage Making Using Traditional Methods & Techniques’ .

Thanks to our resident Sausage Queen, Sara Grazia and the amazing folk at Skylock Productions, we have documented the process of producing your own:

  • Fresh sausages,
  • Salami, and
  • Italian pancetta.

Make them simply and successfully at home with our interactive DVD. You won’t find any fillers or preservatives here, only natural ingredients and loads of flavour.

Check out the trailer below for a sample of what you’ll get with this DVD:

Ideal for beginners as well as seasoned sausage makers.

This is the first in the series of instructional courses for you to take at home. So let’s get cooking!

Welcome to the Digital Sausage, from Sausages Made Simple

*Free shipping now available on this product for a limited time*

By: Sara Grazia

Sausages Made Simple