Marmite and Cheddar sausage recipe

Meat, Cheese and Marmite - a sausage to divide opinion. West London style, with a good sluice of London Pride beer.

Inspired by hearing about Marmite sausages, I decided to try the flavours out myself. The addition of beef gives it a more meaty, heavier taste that balances out the strong marmite flavours and the London Pride is a nod to the West London brewery that I have close by. It's of course so that I have an excuse to drink the rest of the bottle whilst cooking.

• 700 g Pork shoulder, diced
• 300 g Pork fat
• 200 g Beef, diced
• 18 g Salt
• 5 g Ground pepper
• 95 g Cheddar, chopped into 5mm cubes
• 15 g Marmite
• 15 ml Worcester sauce
• 50 ml London Pride
• 2 meters hog casings

• Place the pork shoulder, fat and beef in the freezer about an hour ahead of time
• Soak about 2 meters of hog casings in warm water
• Cool the metal parts of your grinder and stuffer before use, if possible
• Remove the meat and fat from the freezer when it’s got a frozen crust to it
• Grind the meat and fat into a bowl.
• Mix in all of the ingredients, whilst drinking the rest of the London Pride
• Mix thoroughly, then chill in the fridge for 30 mins.
• Stuff into casings, taking care not to overstuff

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