Lights, Camera, Action - Postcards From Our Sausage HQ

sausages made simple channel 9 Postcards shoot

As some of you would have seen through our socials, we recently had an exciting afternoon filming a sausage making and salami segment with the channel 9 Postcards crew.

As to be expected with any sausage making experience, it was full of fun, mess and some delicious sausage tastings afterwards.

To see the full experience tune in:

Postcards, Channel 9, August 26 at 7:30pm.

Happy New Year - What a Big and Meaty Year It's Been!

By:  Sara Grazia

 

Happy Holidays from the team at Sausages Made Simple

2015 has been one of the biggest years in Sausages Made Simple’s history. We’ve reached a number of new milestones as well as opening the doors to our new Sausage HQ.

Here’s just a little summary of the year, of not only us, but you as well. We’ve heard from many of you throughout the year sharing your stories with us, showing off your salami, cured meats and fresh sausages with photos and video; which we’re looking forward to receiving again in the new year, along with new treats and treasures from all our meat processing newbies.

Getting Off the Salami Trail

By: Sara Grazia

One of the benefits of my working trips in Italy is that I get to travel to a lot of new and exciting towns, villages and small farmlets that you would not normal see when you’re on holiday.

One of my favourite out of the way towns to visit in northern Italy is Bolzano. Nestled on the Italian and Austrian border, Bolzano is a small city of mixed cultures. Here you will find some of the best Italian flavours infused with traditional Austrian delicacies.

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.

Secrets in Salami - Sharing the Secrets in Sydney

A Home Away From Home Salami Making Adventure

By: Sara Grazia

On a wintery Tuesday afternoon, the boys and I at Sausages HQ packed up suitcases full of salami making goodies ready for another traditional foodie adventure. This time we were off to Sydney, to share our Secrets in Salami making with New South Wales enthusiasts. Like each of our salami making journeys, it was an early and cold start to the day. With our bags all packed and weighed, we were bundled up tightly in our coats, hats and gloves and it was off to the airport to check in, have a quick coffee and then board our flight.

When we arrived in Sydney, the sun was blazing and the temperature …. Mild! Nothing like the weather we we’d just left back in Melbourne.

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.