Marmite Cured Sausage

Ingredient	Grams
Meat/fat	2450
Salt	35
Cure #2	6.125
Sugar	16
Marmite	95
Black pepper	20
Casing	Beef runners

The salt in the base mix was reduced to account for the high salt content in the Marmite.

Considering the large amount of Marmite that I used in this recipe I'm amazed at how little of the Marmite taste comes through in the finished sausage. I will try this again some time and I will increase the Marmite by 50%. It's still a great tasting sausage and the Marmite has given it a lovely dark exterior.

The curing cabinet photo shows the curved Marmite sausages on the right. To the left are the still-curing fennel salami which are straight as they use larger beef middles as a casing.

Recipe Calculator
Meat and Fat	gm
Cure #2	gm
Salt	gm
Sugar	gm
Marmite	gm
Black Pepper	gm
Casing Sheep Hog Beef Runners Beef Middles	m