2015 Holiday Schedule

By: Sara Grazia

Happy New Year!

2015 has been a busy year here at Sausage HQ, we have:

  • taught more people than ever how to make their own fresh sausage, salami and cured meats
  • reintroduced our popular cheese making classes
  • sourced amazing products from around the globe and our Sausage HQ now stocks an even wider range of meat processing goods

    All this while renovating a glorious old building! So we will be taking a little break over the holiday period. Our last day of trade will be Thursday, 24 December 2015 until 16:00, reopening Monday, 11 January 2016.

    December 23, 2015 by Sara Grazia

    Winter 2015 Course Dates - Sausage | Salami | Cured Meats

    By: Sara Grazia

    Sara GraziaWinter is well and truly on its way, cold and miserable for some – but paradise for us here at our new Sausage HQ at 118 Ireland St, West Melbourne. What better time of year to start producing your own small goods simply and successfully at home? 

    We have a unique range of traditional Italian fresh sausage, salami and meat curing classes running throughout June, July and August. Take a look at what we have got on offer and get yourself booked in.

    I look forward to seeing you there!

     

     

    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 4

    A Traditional Family Adventure With Mamma and Co.

    By: Sara Grazia

    It’s been an epic journey over the past few days and today we finish off the last of the meat curing. We’ve made kilograms of salami and now they're resting ready for hanging later in the afternoon. Before we get to that stage however there is still quite a lot of work to be done finishing off the pancetta, capocollo, prosciutto and other meats that will be cured over the next several months.

    Our variety of cuts have been under salt for the past couple of days and now need to be cleaned, seasoned, wrapped and hung. One of the downfalls of cleaning the meat is that it needs to be done using cold water and on a cold winters day, your hands feel very quickly like ice blocks. With 12 cuts to clean, it was looking to be a long and cold process. I have a cup of warm water at arms length and after every couple of cuts I clean, I stopped and wrap my hands around the cup to thaw them out. 

    From Rump to Rafters - Day 2

    A Traditional Family Adventure With Mamma and Co.

    By: Sara Grazia

    sausages-made-simple-sara-grazia-salami-making

    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.

    From Rump to Rafters - Day 1

    A Traditional Family Adventure With Mamma and Co.

    By: Sara Grazia

    Every year, early in the morning – I load up the car with all my salami making and meat curing supplies and equipment.

    It’s 6am, dark and bitterly cold on a Friday morning, I’m all rugged up in my woolen beanie, coat and the thickest gloves I own and I’m off to go and collect a pig! Today is the first day of a 4 day salami making and meat curing adventure that me, mamma and co. undertake every year. This has been something we’ve always done ever since I can remember.

    Back when I was younger, my parents reared their own pigs on the family farm. They were fattened up all year ready for a winter slaughter, something my father got the entire family involved in (and half the neighborhood).I don’t rear my own pigs now, it can get a little difficult in a little inner city Victorian terrace so I rely on local farmers to do the rearing for me.