Manly Sausage

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Manly Sausage The finest sausage on the bayside, crafted with care by artisans who have been handling sausage for decades. No one knows sausage like us.

Batch 2 update… and we’ve absolutely nailed this one. 🙌“The Italian Job” has landed and it’s a beauty. Perfect salami co...
05/02/2026

Batch 2 update… and we’ve absolutely nailed this one. 🙌

“The Italian Job” has landed and it’s a beauty. Perfect salami consistency — nice firm bite, clean slice, and that proper cured texture you hope for when you cut into it.

Flavour-wise? Just enough going on to make every mouthful interesting without smacking you in the face. Balanced, savoury, and dangerously easy to keep “just one more slice”

Safe to say the lessons from round one paid off — this is the standard now. 🍷🧀

Who’s ready for a taste?

28/01/2026

Salami Success!
We were like 2 kids on Xmas morning waiting to open our presents. We had been patient with batch 2 , checking the humidity, the temperature daily and fine tuning where needed. 4 weeks later, the great un-skinning, slicing. Batch number 2 was a winner!!

Batch number 2 was nicknamed The Italian Job. From the start it looked like a world be**er, curing well and drying nicel...
27/01/2026

Batch number 2 was nicknamed The Italian Job. From the start it looked like a world be**er, curing well and drying nicely. We left it alone to do its thing and prayed to the Salami gods that we had done everything right. Only time will tell if we had…

27/01/2026

It appears we were overly ambitious reaching for the stars on batch one by attempting the pinnacle of Salami, with Hungarian. For batch two we opted for a smaller batch of simple salami, Italian inspired , rustic cut pork seasoned with only a few simple spices but minced with care and red w**e. With this much enthusiasm how could it not turn out amazing!

Salami: A Cautionary Tale📸 Step 1: Stuffed, hung, looking bloody magnificent.📸 Step 2: Into fermentation — confidence le...
27/01/2026

Salami: A Cautionary Tale

📸 Step 1: Stuffed, hung, looking bloody magnificent.
📸 Step 2: Into fermentation — confidence levels high.
📸 Step 3: Well… that went sideways.

Turns out salami making has rules.
We bent a few.
The mould noticed.

Too much humidity, not the right conditions, and suddenly we’d invented a new product: Binami.

First batch was a write-off — painful, but a solid education.
Airflow, humidity, patience… all dialled in now.

Batch two is on the go, wiser, tougher, and under much closer supervision.
We’re getting this right — even if it means learning the hard way 💪🥩

Batch number 1 is our take on a Hungarian Salami. Stacks of Paprika , salt and pepper . Fingers crossed we have the curi...
27/01/2026

Batch number 1 is our take on a Hungarian Salami. Stacks of Paprika , salt and pepper . Fingers crossed we have the curing chamber sorted!

27/01/2026

First time on the mincer.
Zero idea what we were doing.
Somehow… sausages happened. 🌭💪

From big chunks of meat to proper links in record time — a few laughs, a few lessons, and a lot of respect gained for the craft.
Not perfect, but bloody satisfying.

Everyone’s gotta make their first sausage sometime.

We had done the research, bought a mincer, procured the meats and spices. All set to take embark on the first steps on o...
27/01/2026

We had done the research, bought a mincer, procured the meats and spices. All set to take embark on the first steps on our sausage journey.

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Manly, QLD
4179

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