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