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Hi I’m new to this forum and butchery having bought my shop just 18 months ago.

We make our own sausages which are very popular - I say we - my butchers Traditional flavours plus a ghost chilli flavour too. Had a couple of customers tell me about Marmite sausages that they have tried elsewhere and I like the idea of these. I figure it’s just a case of adding marmite to a plain sausage mixing but really it’s advice on ratio I’m after.

I also read somewhere about whether there is an issue with the yeast fermenting or something?????

Any advice and tried and tested recipes would be good - many thanks

Welcome to the forum.

All I could find in my notes was an Australian recipe which uses Vegamite at 70 grams / Kg of meat. The recipe does not include salt, so it seems to rely on the salt in the Vegamite which is listed as 8.75 %. My understanding is that the yeast in Marmite is not active (dead).

Welcome

There's one here:

viewtopic.php?f=6&p=107378#p107378

or here:

http://sausagessausages.blogspot.com/20 ... usage.html

I've not tried either but they should be a good starting point.

Phil

Thank you for your replies - both really helpful
I’ll get my butchers to give it a go and report back!